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Snickerdoodle Pumpkin Bread

Snickerdoodle pumpkin bread with a thick cinnamon-sugar crust and a tender pumpkin crumb, baked in a loaf pan for a snickerdoodle-in-bread-form texture. Toss the top with cinnamon sugar and finish with a buttery exterior for caramelized edges.
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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: 340
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
  • 0.33 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and oven
  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 the cinnamon sugar mixture.
  3. Set the remaining cinnamon sugar mixture aside for the top.
Mix the batter
  1. Whisk the bread dry ingredients until evenly combined.
  2. Whisk the bread wet ingredients until smooth.
  3. Fold wet into dry until just combined, then pour the batter into the cinnamon sugar coated pan.
Bake and finish
  1. Sprinkle the remaining cinnamon sugar over the top.
  2. Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool the loaf for 15 minutes.
  4. Remove from the pan while still slightly warm and brush the outside with melted butter.
  5. Roll the warm loaf in extra cinnamon sugar to coat the outside.

Notes

For the best tender crumb, fold the wet into the dry just until the flour disappears—overmixing can make the bread tough. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze sliced portions up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in place of sour cream and keep butter for brushing and coating.