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Snickerdoodle Pumpkin Bread

Snickerdoodle pumpkin bread with a thick cinnamon-sugar crust made by coating a greased loaf pan and finishing the loaf with melted butter and extra cinnamon sugar. Expect a tender pumpkin crumb spiced with pumpkin pie spice and cinnamon, then baked until the center is set.
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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
Calories: 380
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

Method
 

Prep the pan and coating
  1. Preheat oven to 350F and grease a 9x5 loaf pan. This sets up the oven temperature before the batter is mixed.
  2. Brush the inside of the greased pan with melted butter and coat with half the cinnamon sugar mixture. Make sure the butter and sugar cover the bottom and sides for a crusty pull-away edge.
  3. Set the remaining cinnamon sugar mixture aside for the top. Keep it ready so the loaf can be sprinkled right before baking.
Mix the batter
  1. Whisk the bread dry ingredients until evenly combined. Break up any spice lumps so the batter bakes uniformly.
  2. Whisk the wet ingredients until smooth. Stop when there are no streaks of pumpkin or sour cream.
  3. Fold wet into dry until just combined. Mix only until you no longer see dry flour to keep the crumb tender.
  4. Pour the batter into the cinnamon sugar coated pan. Spread gently so the top bakes evenly.
  5. Sprinkle the remaining cinnamon sugar over the top. Aim for an even layer so the crust browns all over.
Bake and finish
  1. Bake at 350F for 60-65 minutes until done. Look for a set center and a golden, caramelized crust.
  2. Cool for 15 minutes. The loaf should firm up enough to remove without tearing.
  3. Remove from the pan while still slightly warm and brush the outside with melted butter. This gives the crust its classic snickerdoodle shine.
  4. Roll the loaf in extra cinnamon sugar. Coat the sides thoroughly for a thicker, cinnamon-forward crust.

Notes

Pro tip: grease the pan thoroughly and coat it with sugar right after brushing with butter so the crust forms thick and even. Store tightly wrapped in the fridge up to 4 days; rewarm slices in the microwave 15-25 seconds or in a low oven until soft. Freeze whole or sliced for up to 3 months. For a lighter option, swap oil for an equal amount of unsweetened applesauce, then expect a slightly less rich crumb.