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Snickerdoodle Pumpkin Bread

Snickerdoodle pumpkin bread with a thick cinnamon-sugar crust and tender pumpkin crumb, baked in a loaf pan for caramelized edges. Coated inside and out with a snickerdoodle-style cinnamon sugar mixture.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1.75 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp cream of tartar
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin
  • 0.75 cup sugar
  • 0.5 cup brown sugar
  • 0.5 cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.25 cup sour cream
For snickerdoodle coating
  • 4 tbsp unsalted butter melted
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar snickerdoodle signature

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Brush the inside of the greased pan with melted butter, then coat with half of the cinnamon sugar mixture; set the remaining cinnamon sugar aside for the top.
Mix batter
  1. Whisk together the bread dry ingredients until evenly combined.
  2. Whisk together the bread wet ingredients until smooth.
  3. Fold the wet ingredients into the dry ingredients until just combined, then pour the batter into the cinnamon sugar coated pan.
Bake and coat
  1. Sprinkle the remaining cinnamon sugar mixture over the top of the batter.
  2. Bake at 350F for 60-65 minutes, until a toothpick in the center comes out clean and the loaf is golden.
  3. Cool the loaf in the pan for 15 minutes.
  4. Remove the bread from the pan while still slightly warm, brush the outside with melted butter, and roll in extra cinnamon sugar.

Notes

Pro tip: for the thick crusty coating, make sure the inside coating fully adheres before adding batter, and don’t overmix once wet meets dry. Store tightly covered in the fridge up to 4 days; warm slices briefly in the oven to revive the crust. Freezing is yes—freeze whole or sliced up to 2 months. For a dairy-light swap, use nonfat sour cream and replace butter for coating with melted coconut oil.