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Pumpkin Snickerdoodle Bread

Pumpkin Bread with Cinnamon Crust adds a fresh twist to your typical pumpkin bread expectation.  The crunchy, cinnamon crust atop a the moist pumpkin bread is the perfect mix of textures.

Course Bread
Cuisine American
Servings 30
Calories 407 kcal
Author Five Silver Spoons


  • 1 15- ounce can 1 ¾ cups pumpkin puree
  • ½ cup vegetable oil or melted butter (I used vegetable oil)
  • 3 large eggs
  • 1 ⅔ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground cinnamon
  • Heaped ¼ teaspoon fresh grated nutmeg my local store had run out of whole nutmeg - I used ground and it was fine
  • Heaped ¼ teaspoon ground ginger
  • Two pinches of ground cloves
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon


  1. Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray.
  2. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.
  3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined.
  4. Add flour and stir with a spoon, just until mixed. Important to not over-mix.
  5. Scrape into prepared pan and smooth the top. In a small dish, stir sugar and cinnamon together. Sprinkle over top of batter.
  6. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake come out batter-free, turning the cake once during the baking time for even coloring. (Because the bread rises so high, there are batter pockets at the top- make sure to stick the toothpick in these areas to ensure bread is fully cooked)
  7. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. I let mine cool in the pan - this helped the delicious sugar and cinnamon settle into the bread, rather than shake off.
  8. Cake keeps at room temperature- be sure to cover with plastic wrap. Most of the bread disappeared in my house quickly after the bread had just finished cooling. The remaining five pieces, I placed on a plate with plastic wrap over it. The bread stored well and was just as delicious and moist the next day.

Recipe Notes

Slightly adapted from: Smitten Kitchen

Nutrition Facts
Pumpkin Snickerdoodle Bread
Amount Per Serving
Calories 407 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 6g38%
Cholesterol 49mg16%
Sodium 238mg10%
Potassium 72mg2%
Carbohydrates 15g5%
Sugar 1g1%
Protein 3g6%
Calcium 29mg3%
Vitamin A 235IU5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.