This Snickerdoodle Pumpkin Bread is soft, moist, and full of warm fall spices with a buttery cinnamon-sugar crumble baked right on top. It’s an easy pumpkin quick bread with the best part of a snickerdoodle cookie in every slice.
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This Snickerdoodle Pumpkin Bread is what happens when regular pumpkin bread gets a very worthwhile upgrade. The bread itself is soft, moist, and full of pumpkin and warm spices, but that buttery cinnamon-sugar crumble on top is what makes it so good.
It’s also incredibly easy to make. You don’t need a mixer—just a couple of bowls, a spatula, and a loaf pan. Mix it up, pile on the snickerdoodle crumble, and into the oven it goes.
Why You’ll Love This snickerdoodle pumpkin bread
- That snickerdoodle crumble: Buttery, cinnamon-sugary, and crisp on top.
- No mixer needed: Everything comes together easily by hand.
- Plenty of pumpkin: The loaf stays soft and moist with lots of pumpkin flavor.
- Warm fall spices: Cinnamon, ginger, nutmeg, and cloves make the whole thing smell amazing while it bakes.
- Easy to customize: Add chocolate chips, pecans, or walnuts if you want to change it up.
What You'll Need & Why
For the Pumpkin Bread
- Turbinado sugar + avocado oil: Keep the bread sweet, soft, and moist.
- Eggs + pumpkin purée: Give the loaf structure, moisture, and plenty of pumpkin flavor. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices.
- Vanilla bean paste: Adds a little extra warmth and flavor.
- All-purpose flour + baking powder: The base of the bread and what gives it its rise.
- Cinnamon, ginger, nutmeg + cloves: Our warm fall spice blend.
- Kosher salt: Balances all the sweetness and spices.
For the Snickerdoodle Crumble
- Cinnamon + kosher salt: Give the topping that classic snickerdoodle flavor and balance the sweetness.
- Flour + brown sugar: Create the sweet, crumbly topping.
- Butter: Gives the crumble its rich flavor and crisp texture.
The Recipe Rundown
Here’s the simple rundown for making Snickerdoodle Pumpkin Bread with that buttery cinnamon-sugar crumble on top.
- Mix the wet ingredients: Stir together the sugar, avocado oil, eggs, pumpkin, and vanilla.
- Add the dry ingredients: Stir in the flour, baking powder, spices, and salt just until combined.
- Fill the pan: Pour the batter into a parchment-lined loaf pan.
- Make the snickerdoodle crumble: Combine the flour, brown sugar, butter, cinnamon, and salt until crumbly, then sprinkle over the batter.
- Bake: Bake at 350°F for about 1½ hours, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool before slicing.
Swaps & Variations
This Snickerdoodle Pumpkin Bread is great as written, but you can easily add a little something extra to the batter.
- Pumpkin seeds: Sprinkle pepitas over the snickerdoodle crumble before baking for extra crunch.Tips and Tricks
- Chocolate chips: Fold in milk, semi-sweet, or dark chocolate chips.
- Pecans or walnuts: Add chopped nuts to the batter for a little extra crunch.
- Cranberries or raisins: Stir in dried fruit for a sweet-tart addition.
Tips for The Best Snickerdoodle Pumpkin Bread
A few simple things will help your Snickerdoodle Pumpkin Bread stay soft and moist with a perfectly baked center.
- Stick with the oil: Avocado or another neutral-flavored oil gives this bread its soft, moist crumb. I don’t recommend replacing it with butter or applesauce.
- Use a neutral-flavored oil: Skip strongly flavored oils like extra virgin olive oil, which can compete with the pumpkin and warm spices.
- Don’t overmix: Stir the dry ingredients into the wet just until combined. A few small lumps are fine.
- Watch the pan: Baking time can vary depending on your loaf pan and oven. Dark metal pans generally bake and brown more quickly than lighter pans.
- Check the center: Insert a toothpick or wooden skewer into the thickest part of the loaf. It should come out clean or with a few moist crumbs, but no wet batter.
- Let it cool before slicing: The center continues to set as the bread cools, so cutting it too soon can leave you with a gummy middle.
Snickerdoodle Pumpkin Bread Recipe
Equipment
- loaf pan
- spatula
Ingredients
- 1 ¼ cup turbinado sugar
- ¾ cup avocado oil or neutral flavored oil
- 4 eggs
- ¾ cup pumpkin pureé not pie filling
- 2 teaspoon vanilla bean paste
- 1 ½ cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Snickerdoodle Crumble
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoon butter, softened
- ¼ teaspoon ground cinnamon
- pinch of kosher salt
Instructions
- Preheat oven to 350°.
- Combine the Turbinado sugar and avocado oil in a large mixing bowl. Add the eggs, one at a time, until well combined.
- Add the pumpkin and vanilla. Again, mix until everything is well combined.
- To the bowl of wet ingredients, add the flour, baking powder, spices, and salt. Mix everything together until it's just combined.
- Pour the pumpkin bread batter to a parchment paper-lined loaf pan.
Snickerdoodle Crumble
- Combine the flour, sugar, cinnamon, salt, and butter in a bowl. Using either a fork or your fingers (my preferred method), simply mash everything together until you reach the consistency of moist sand. It shouldn't be powdery or gooey - just something right in between.
- Sprinkle the crumble mixture on top of the bread batter. Bake for an hour and a half or until a toothpick comes out clean.
- Let the pumpkin bread cool before slicing - if you can wait that long.
- Enjoy!
Nutrition
Storage
Store Snickerdoodle Pumpkin Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
For longer storage, wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
REcipe Testing Notes
- Don’t judge the bread by the crumble: The snickerdoodle topping may look golden before the center of the loaf is finished. Test the very center with a long toothpick or wooden skewer—it should come out without wet batter.
- Plan on a long bake: This is a thick, very moist loaf, and mine takes about 1½ hours at 350°F. Start checking before then since loaf pans and ovens can bake differently.
- The crumble should look like damp sand: When mixing the topping, work the softened butter into the flour, brown sugar, cinnamon, and salt until crumbly. It shouldn’t be dry and powdery or turn into a paste.
- Let it cool before slicing: The center continues to set as it cools. Slicing while it’s piping hot can make an otherwise fully baked loaf look gummy.
- You can make muffins: Divide the batter between lined muffin cups, add the snickerdoodle crumble, and bake at 350°F for about 20–25 minutes. Check the centers with a toothpick before removing them from the oven.
More Easy Fall Baking Recipes
If you’re in the mood to keep baking, here are a few more cozy fall favorites to try next.
- Baked Apple Cider Donuts: Soft, warmly spiced donuts with candied pecans and a maple cinnamon glaze.
- Pumpkin Cheesecake with Gingersnap Crust: Creamy pumpkin cheesecake with a crisp spiced crust and homemade salted caramel.
- Banana Nut Chocolate Chip Muffins: Soft, easy muffins loaded with chocolate chips and crunchy nuts.
- Cinnamon Rolls: Soft homemade cinnamon rolls that are perfect for a slow weekend morning.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like the Snickerdoodle Pumpkin Bread?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Ray says
Perfection!
Rufus says
Thank you so much!