What’s the difference between pumpkin bread and snickerdoodle pumpkin bread?

Traditional pumpkin bread is a moist, spiced quick bread made with pumpkin puree and warm fall spices. Snickerdoodle pumpkin bread takes it up a notch with a cinnamon-cardamom sugar layer, inspired by classic snickerdoodle cookies. This added swirl creates a sweet, spiced ribbon in the middle of the loaf, adding both texture and flavor depth that make it unique.

How do you get the cinnamon sugar topping to stick?

The key is layering. After pouring half of the snickerdoodle pumpkin bread batter into the pan, sprinkle the cinnamon sugar mix evenly on top without pressing it down. Then add the remaining batter and smooth it out. As the loaf bakes, the sugar mixture melts into a soft ribbon that holds its place beautifully. It creates a sweet, slightly crunchy layer in the center that defines the snickerdoodle flavor.

Can I make this recipe into muffins instead of a loaf?

Absolutely. You can easily turn this snickerdoodle pumpkin bread into muffins. Just divide the batter into 12 lined muffin cups, layering the snickerdoodle sugar in the center of each. Bake at 350°F for about 22–25 minutes or until a toothpick comes out clean. These muffins are great for freezing and perfect for on-the-go snacks, just like our sourdough pumpkin muffins .

What’s the best way to store snickerdoodle pumpkin bread to keep it fresh?

To keep snickerdoodle pumpkin bread fresh, let it cool completely, then wrap it tightly in foil or plastic and store it in an airtight container. It stays moist at room temperature for up to three days and can be refrigerated for a week. For longer storage, freeze it for up to three months—just thaw at room temperature or warm gently before serving.

Snickerdoodle Pumpkin Bread – Soft, Spiced, and Irresistibly Sweet

Ingredients

Scale

1¾ cups (219 g) all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

2 large eggs, room temperature

1½ cups (340 g) pumpkin puree

½ cup (118 ml) canola or vegetable oil

¾ cup (150 g) granulated sugar

½ cup (100 g) light brown sugar, packed

1½ teaspoons vanilla extract

— Snickerdoodle Layer —

⅓ cup (67 g) granulated sugar

1½ teaspoons ground cinnamon

1¼ teaspoons ground cardamom

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Instructions

1. Preheat oven to 350°F. Grease a 9×5″ bread pan.

2. Whisk together flour, baking soda, salt, and spices. Set aside.

3. In a large bowl, whisk eggs, then add pumpkin puree, oil, sugars, and vanilla.

4. Fold dry ingredients into wet until no streaks remain.

5. Mix snickerdoodle layer ingredients in a small bowl.

6. Pour half the batter into pan, sprinkle snickerdoodle mix, then top with remaining batter.

7. Smooth the top and bake for 60–70 minutes, or until a toothpick comes out clean.

8. Cool completely before slicing and serving.

Notes

Cool the bread completely before slicing for best structure.

Store tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breads
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 20g
Sodium: 180mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg