Snickerdoodle Pumpkin Bread Recipe

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The best pumpkin bread recipe is one you look forward to making again and again. For us, it’s a seasonal quick bread we look forward to all year because it tastes just like fall.

This moist pumpkin bread is the perfect autumn combination of snickerdoodle cookies and pumpkin. It has tons of cinnamon flavor and tastes amazing just out of the oven. And psst… I have a really fun giveaway for you at the end of this post! Check it out!
(Psst! I have a giveaway for you at the end of this post. Take a look!)

A loaf of Snickerdoodle Pumpkin Bread sits on a cutting board with the first two slices laying at the front of the loaf.

Isn’t it funny how food tastes so much better when you have a while to anticipate it?

This delicious pumpkin bread recipe has a wonderful cinnamon streusel topping and a robust flavor that’s better than pumpkin cookies! It’s a little bit pumpkin and a little bit Snickerdoodle with some chocolate thrown in (optional, of course). The pumpkin flavor comes through nicely and the cinnamon-sugar mixture tops it all off. It’s one of our favorite things to eat. In fact, Mini Chef insists it’s the best pumpkin bread ever. It’s a little bit of fall inside my kitchen.

Why Is My Pumpkin Bread Dry?

Everybody loves moist pumpkin bread. But if you ever find that your pumpkin bread is dry, chances are you didn’t use enough pumpkin purée. But balance is important because using too much will make it a bit tougher to cook the pumpkin bread all the way through.

Always test your pumpkin bread before removing it from the oven. A knife or toothpick should pull out clean.

What If My Pumpkin Bread Is Undercooked?

If you have baked it for the full amount of time called for in the recipe and it’s still not fully cooked, simply place a layer of foil lightly over the top of the bread and continue to bake it, checking it for doneness every 10 minutes until done.

An overhead view of this Snickerdoodle Pumpkin Bread with two slices cut off the front.

Can I Use Homemade Pumpkin Puree For Making Pumpkin Bread?

You absolutely can. Canned pumpkin is no different, other than possibly in consistency. So as long as you blend your pumpkin well enough, it will work the same as the canned pumpkin will.

However, if you do buy it canned, make sure it’s just pumpkin. Not pumpkin pie filling.

Cinnamon Streusel Topping

This cinnamon-sugar mixture is made healthier by your choice of sugar. The combination of sugar, cinnamon, and coarsely ground oats makes a fabulous streusel topping. But you don’t have to use processed sugar to make this taste good. While most recipes call for light brown sugar mixed with a teaspoon cinnamon to make cinnamon sugar, this recipe uses unprocessed sweetener.

The full loaf of Snickerdoodle Pumpkin Bread in the loaf pan, cooling on a wire rack.

Healthy Pumpkin Bread Ingredients

½ cup unsweetened apple sauce – Make sure to get unsweetened or this bread will end up way too sweet.

½ cup salted butter  – I used vegan butter to keep this dairy-free. You can also use virgin coconut oil if you melt it first. Unsalted butter will work too. I just happened to have salted, so that’s what I used. Avoid other types of vegetable oil.

1 cup pumpkin puree – Make sure this is pure pumpkin and not pumpkin pie filling.

4 large eggs – These can be cold, but they work better if they are at room temperature.

½ cup unsweetened almond milk – You can use regular milk too if you prefer. The only milk I would avoid is coconut milk.

3 cups oat flour – If you need this to be gluten-free, make sure your flour is labeled as such. Oats are highly cross-contaminated.

2 tsp. baking powder – Make sure this is newer, or it won’t work as well.

1 tsp. baking soda

¾ cup granular sweetener – Try Sucanat, coconut sugar, or monk fruit. I used brown erythritol because that’s what works better for my blood sugar. Use what you’re comfortable using.

¼ tsp. salt – I used pink Himalayan salt.

2 tsp. ground cinnamon – Make sure it’s just cinnamon. No sugar added.

1 tsp. pumpkin pie spice – No sugar added.

1 cup dark chocolate chips – Optional. I used Lily’s chocolate chips or the 365 brand sugar-free chocolate chips.

Snickerdoodle Topping

½ cup almond flour – Make sure it’s flour, not almond meal.

1½ tsp. ground cinnamon – No sugar added, just 100% cinnamon.

¼ tsp. salt – Here again, I used pink Himalayan salt. But use whatever you normally use for cooking or baking.

½ cup granular sweetener – As mentioned above, you can use any unprocessed, granular sweetener.

¼ cup melted butter – or virgin coconut oil, melted. I used vegan butter.

How To Make Snickerdoodle Pumpkin Bread From Scratch

The loaf pan lined with parchment paper.

Line a standard loaf pan with parchment paper, cut to fit. Then preheat the oven to 350 F.

The wet ingredients sitting in the mixing bowl.

Using an electric stand mixer with a large mixing bowl attachment, use the wire whip attachment to blend the wet ingredients together on medium-low to medium speed.

The wet ingredients beaten and a new paddle hangs over the mixer bowl.

Once mixed, switch the paddle to the flat beater.

Pouring flour into the wet batter.

Add the dry ingredients and stir at low speed, speeding up to medium once the dry ingredients are incorporated.

A spatula scoops some of the batter towards the camera.

Scrape the sides of the bowl with a rubber spatula, then use the mixer to quickly stir in anything that came off the sides of the bowl. Then stop mixing.

A cup of chocolate chips have been added to the Snickerdoodle Pumpkin Bread batter.

At this point, you can either pour the batter into the pan or add the chocolate chips to the batter if you choose to use them. I opted to use them here. So in this case, I would use the mixer to slowly and gently stir them in.

Pouring the Snickerdoodle Pumpkin Bread batter into the lined loaf pan.

Pour the batter into the lined loaf pan.

The Snickerdoodle topping getting mixed together in a mixing bowl with a whisk.

Mix the topping ingredients in a separate bowl. It can be a large bowl, medium bowl, or small bowl. It only needs to hold approximately 1 ¼ cups of topping, so choose your bowl accordingly.

Sprinkling the topping over the raw batter in the loaf pan.

Sprinkle the Snickerdoodle topping over the top of the raw batter in the loaf pan, making sure to spread it around as evenly as you can. Bake for 60 minutes.

Cooling the loaf of Snickerdoodle Pumpkin Bread on a wire rack after baking.

Remove from oven, leaving the loaf in the pan, and set on a wire rack to cool to room temperature before removing

How To Store Snickerdoodle Pumpkin Bread

The best way to store this is in an airtight container with a lid. You can also use plastic wrap to help store it.

Can You Freeze Pumpkin Bread?

You can! As long as you wrap the pumpkin loaf well, this will freeze for up to 4 months.

Can You Use This to Make Pumpkin Muffins?

You sure can! Simply pour the batter into a nonstick muffin pan, top the muffins and bake them for 45-55 minutes.

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Giveaway

Cover image of The Unofficial Hocus Pocus Cookbook

(I was sent a free copy of this book to review. I received no other compensation. All opinions are my own.
This giveaway is not affiliated with Facebook in any way.)

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Snickerdoodle Pumpkin Bread Recipe

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A loaf of Snickerdoodle Pumpkin Bread sits on a cutting board with the first two slices laying at the front of the loaf.

Snickerdoodle Pumpkin Bread Recipe

Delicious pumpkin bread with a Snickerdoodle topping that can be made with or without chocolate chips!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14 servings
Calories: 320kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Standar Loaf Pan
  • Stand mixer

Ingredients

  • ½ cup unsweetened apple sauce
  • ½ cup butter (or virgin coconut oil, melted, but not hot)
  • 1 cup pumpkin puree
  • 4 large eggs
  • ½ cup unsweetened almond milk
  • 2 tsp. pure vanilla extract
  • 3 cups oat flour (gluten free if needed)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ cup granular sweetener (Try Sucanat, coconut sugar or monk fruit)
  • ¼ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice (no sugar added)

Snickerdoodle Topping

  • ½ cup almond flour
  • tsp. ground cinnamon
  • ¼ tsp. salt
  • ½ cup granular sweetener
  • ¼ cup melted butter (or virgin coconut oil, melted)

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 287mg | Potassium: 227mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3109IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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