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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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2.60 from 5 votes

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)

Instructions

  • Line a standard loaf pan with parchment paper, cut to fit. Then preheat the oven to 350 F.
    The loaf pan lined with parchment paper.
  • 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 sitting in the mixing bowl.
  • Once mixed, switch the paddle to the flat beater.
    The wet ingredients beaten and a new paddle hangs over the mixer bowl.
  • Add the dry ingredients and stir at low speed, speeding up to medium once the dry ingredients are incorporated.
    Pouring flour into the wet batter.
  • 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 spatula scoops some of the batter towards the camera.
  • 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.
    A cup of chocolate chips have been added to the Snickerdoodle Pumpkin Bread batter.
  • Pour the batter into the lined loaf pan.
    Pouring the Snickerdoodle Pumpkin Bread batter into the lined loaf pan.
  • 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.
    The Snickerdoodle topping getting mixed together in a mixing bowl with a whisk.
  • 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.
    Sprinkling the topping over the raw batter in the loaf pan.
  • Remove from oven, leaving the loaf in the pan, and set on a wire rack to cool to room temperature before removing.
    Cooling the loaf of Snickerdoodle Pumpkin Bread on a wire rack after baking.

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