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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.
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Snickerdoodle Pumpkin Bread Recipe

Delicious pumpkin bread with a Snickerdoodle topping that can be made with or without chocolate chips!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 14 servings
Calories: 320kcal
Author: The Gracious Pantry

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

Video

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