Pumpkin Snickerdoodle Bread
This Pumpkin Snickerdoodle Bread is soft, moist, and swirled with a layer of cinnamon sugar through the middle, then finished with a crunchy snickerdoodle-style topping. Cozy, simple, and full of fall flavor—this might just be your new favorite pumpkin recipe.
Servings: 10 slices
Ingredients
For the bread:
- ½ cup salted butter melted
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 cup canned pumpkin puree no need to blot out the moisture
- ¼ cup full fat sour cream room temperature
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp kosher salt
For the cinnamon sugar mixture:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp salted butter room temperature, optional
Instructions
For the bread:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. In a small bowl whisk together the granulated sugar and ground cinnamon for the cinnamon sugar mixture.
- In a large bowl or stand mixer, beat together melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs one at a time. Add the pumpkin purée, sour cream, and vanilla extract and whisk until combined. Gently fold the dry ingredients into the wet until just combined.
- Spread half the batter evenly into the prepared pan, then sprinkle half the cinnamon sugar mixture over it. Spread the remaining batter on top and smooth out the surface.
- Sprinkle the remaining cinnamon sugar evenly over the top of the batter, then if you want to have a crack down the center of your loaf pipe or spoon a thin line of softened butter straight down the center. This is not required but makes the bread prettier & adds to the crunchy topping.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts browning too quickly, tent loosely with foil for the last 15 minutes. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.