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Snickerdoodle Pumpkin Bread

Snickerdoodle pumpkin bread with a thick cinnamon-sugar crust and tender pumpkin loaf baked until golden. Coated inside the pan and finished by brushing the warm loaf with melted butter and rolling in extra cinnamon sugar.
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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: 360
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

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Brush the inside of the greased pan with 2 tbsp melted unsalted butter, then coat with half of the cinnamon sugar mixture.
  3. Set the remaining cinnamon sugar mixture aside for the top.
Make the batter
  1. Whisk together the flour, baking soda, pumpkin pie spice, cinnamon, cream of tartar, and salt until evenly combined.
  2. Whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth.
  3. Fold the wet mixture into the dry mixture until just combined.
Bake and finish
  1. Pour the batter into the cinnamon sugar coated pan.
  2. Sprinkle the remaining cinnamon sugar over the top.
  3. Bake at 350F for 60-65 minutes, until a tester comes out clean and the loaf looks set and golden.
  4. Cool in the pan for 15 minutes.
  5. Remove from the pan while still slightly warm, brush the outside with melted unsalted butter, and roll in extra cinnamon sugar.

Notes

For the signature crust, make sure the cinnamon sugar is evenly distributed inside the pan before adding batter, and cool only 15 minutes so the coating adheres. Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freeze slices in a sealed bag up to 2 months; thaw at room temperature. Dairy-free swap: use a dairy-free sour cream and replace butter with a dairy-free alternative for the coating.