Pumpkin Snickerdoodle Bread

Pumpkin Snickerdoodle Bread

Pumpkin Snickerdoodle Bread.

I think a slice of this with a cup of coffee is the perfect breakfast for your fall…and I think you’ll agree with me.

Enjoy!

This recipe makes one loaf of bread.

Shopping List
1½ cups of sugar
3 tablespoons cinnamon
1 (15 oz) can of pumpkin
1/3 cup vegetable oil
1 egg
1/2 tablespoon vanilla
1 cup all purpose flour
½ tablespoon pumpkin pie spice
1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Lightly spray one loaf pan with cooking spray and then set aside.

In a small bowl, stir together your sugar and cinnamon.  Set aside.

In a mixing bowl, beat 1 cup of your cinnamon sugar mixture (reserve the rest), pumpkin, vegetable oil and egg with an electric mixer.  Beat in vanilla.  Set this bowl aside.

In a second mixing bowl, whisk together with a fork your flour, pumpkin pie spice and baking soda.

Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).  Pour batter into prepared loaf pan.  Finally, sprinkle the remainder 1/2 cup of your cinnamon sugar mixture down on top.

Bake about 50 minutes or until a toothpick inserted in the middle comes out clean.

Allow bread to cool 10 minutes before removing it from the pan to finish cooling.

Slice, serve and enjoy.

All of your fall tastes in one little loaf.

Pumpkin Snickerdoodle Bread

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  • Kelly October 19, 2016 at 4:37 am

    That looks so good. The problem for me is, I’m never satisfied with just one piece!

  • Narci October 19, 2016 at 5:54 am

    Pumpkin snickerdoodle? Sign me up! Two of our favorites!

  • Lizzie @ This Happy Life October 19, 2016 at 6:46 am

    Oh yum!! I could probably eat at least half of this myself it looks so good!

  • Jess @ Red, White & Sass October 19, 2016 at 7:52 am

    YUM! Definitely going to make it this weekend

  • Elizabeth October 19, 2016 at 9:14 am

    Does anyone have any tips to make sure the bread doesn’t sink down in the middle as pictured?

    • Mix and Match Mama October 19, 2016 at 11:38 am

      Well, less pumpkin (about a cup instead of an entire can) will help. I like this bread very dense and moist, but less pumpkin will offset that.

      • Tiffany Davis October 20, 2016 at 10:31 am

        Why, what if you add more flour? I like pumpkin just not super dense?

        • Mix and Match Mama October 20, 2016 at 12:47 pm

          You can do that too! For my Pumpkin Marshmallow Bread, I use less pumpkin and the same amount of flour and the bread rises. It’s not quite as dense as this one.

  • Adrienne October 19, 2016 at 9:46 am

    Sounds delicious! If you do not have pumpkin pie spice on hand, what could you use as a substitute?

    • Mix and Match Mama October 19, 2016 at 11:37 am

      Cinnamon! Enjoy!

  • April Parrish October 19, 2016 at 9:52 am

    Looks delicious!!! Perfect for Fall!

  • Lindsey October 19, 2016 at 9:55 am

    I made this bread this morning, and omg it is so good. I’m not really a pumpkin person, but I have family coming in town and wanted something they can snack on or eat for breakfast. I had to try it though, and it’s the bomb! Thanks for the awesome recipe!!!

  • Chrissy October 19, 2016 at 2:49 pm

    Do you think I could substitute gluten free all purpose flour for the regular flour in this recipe? It looks delicious!

    • Mix and Match Mama October 20, 2016 at 5:05 am

      You can. It’s going to be a little different, but typically the swap works out okay. I like Bob Red Mill’s brand.

  • Yvonne October 19, 2016 at 3:04 pm

    This looks SO good. My question is 3 TBSP of cinnamon correct? That seems like a lot of cinnamon! Thanks!

    • Mix and Match Mama October 20, 2016 at 5:03 am

      Yup! That’s the snickerdoodle part :).

  • William K October 20, 2016 at 5:34 pm

    Made today as is and it did not sink in the middle, came out good..

  • Kathleen October 22, 2016 at 12:59 pm

    This looks so good! Do you think substituting apple sauce for oil would work for this?

    • Mix and Match Mama October 23, 2016 at 5:18 am

      It’s going to be very moist, but it will work!

  • Becky Cowen October 23, 2016 at 9:14 am

    I made some this morning and it is delicious!!!

  • Carly October 24, 2016 at 8:12 pm

    Made these tonight as muffins. They were very moist inside, almost gooey. Tasted delicious but the only thing missing was a bit of salt!

  • Dana October 27, 2016 at 4:29 pm

    Hi-
    The bread was not cooked through whatsoever after baking for over an hour. I like my bread moist as well but the texture was more gelatin than bread like. This is the second recipe I’ve tried of yours that wasn’t cooked/baked/complete in the time you allot (your Turkey BBQ Meatloaf was the other) Are your times for a convection oven or something? Tastes are great, just doesn’t come out when I follow your recipes.

    • Mix and Match Mama October 28, 2016 at 4:32 am

      I do not use my convection oven. Sorry these aren’t working out for you. I’ve made both of the recipes you mentioned several times and they always work out for me.

  • Stephanie November 10, 2016 at 12:19 am

    Is it pumpkin purée or pumpkin pie filling?

    • Mix and Match Mama November 10, 2016 at 4:30 am

      The canned puree, not pie filling.