🍂 Snickerdoodle Pumpkin Bread

If you love the warm cinnamon-sugar goodness of snickerdoodles and the cozy, spiced comfort of pumpkin bread, then this Snickerdoodle Pumpkin Bread is your new fall favorite! It’s soft, moist, and perfectly spiced, with a sweet cinnamon swirl running through every bite — and a crisp, sugary crust on top. This loaf captures the essence of autumn in the most delicious way. 🎃✨

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🍞 Why You’ll Love It

✅ Super moist and flavorful — no dry pumpkin bread here!
✅ Swirled with buttery cinnamon sugar for a snickerdoodle twist
✅ Easy one-bowl recipe
✅ Freezes beautifully and makes a great edible gift

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🧂 Ingredients

For the Pumpkin Bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup melted coconut oil (or vegetable oil)
• ¾ cup pure maple syrup (or 1 cup brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk (or almond milk)

For the Snickerdoodle Cinnamon Swirl:

• ⅓ cup granulated sugar (or coconut sugar)
• 1 tablespoon ground cinnamon

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🍁 Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

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Step 2: Make the Cinnamon-Sugar Mixture

In a small bowl, stir together the sugar and cinnamon for the snickerdoodle swirl.
Set aside — this will be your flavor-packed layer and topping!

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Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• Pumpkin puree
• Melted coconut oil
• Maple syrup (or brown sugar)
• Eggs
• Vanilla extract
• Milk

Whisk until smooth and well combined.

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Step 4: Add the Dry Ingredients

To the same bowl, add:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon, nutmeg, ginger, and cloves

Stir just until no dry streaks remain. Avoid overmixing for a tender loaf.

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Step 5: Layer the Batter

Pour half the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar mixture over it.
Pour the remaining batter on top, then finish with the rest of the cinnamon sugar, swirling lightly with a knife for a marbled effect.

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Step 6: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts browning too fast, loosely cover with foil during the last 10 minutes.

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Step 7: Cool & Serve

Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Slice thick, serve warm, and enjoy with:

• A pat of butter or cinnamon honey butter 🧈
• A drizzle of maple glaze
• Or simply a hot cup of coffee or tea ☕

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🧊 Storage

• Room Temperature: Store covered for up to 3 days.
• Refrigerator: Lasts up to 1 week when stored airtight.
• Freezer: Wrap tightly in plastic and freeze for up to 2 months. Thaw overnight before serving.

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💡 Tips & Variations

✨ Add ½ cup of chopped pecans or walnuts for a nutty crunch.
✨ Mix in ½ cup of white chocolate chips or cinnamon chips for extra sweetness.
✨ Make mini loaves for gift-giving — just reduce baking time to 25–30 minutes.
✨ For a healthier twist, use whole wheat pastry flour and maple syrup as your sweetener.

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🍂 Final Thoughts

This Snickerdoodle Pumpkin Bread is everything fall baking should be — moist, cozy, and bursting with cinnamon spice. The sweet, crunchy topping and soft pumpkin crumb create the perfect balance of textures and flavors.

Whether you’re baking for a holiday brunch, a cozy weekend treat, or a sweet homemade gift, this pumpkin loaf is sure to impress. 🍁

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