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Snickerdoodle Pumpkin Bread

Snickerdoodle pumpkin bread with a cinnamon-sugar crust made by coating the loaf pan inside and topping the batter before baking. Soft pumpkin crumb and a snickerdoodle-style spice layer for a loaf that slices golden and caramelized.
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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
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
  • 0.333 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Prep and combine coating
  1. Preheat 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 batter
  1. Whisk together the bread dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, cream of tartar, and salt).
  2. Whisk together the bread wet ingredients (pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream) until smooth.
  3. Fold wet into dry until just combined, then pour the batter into the cinnamon sugar coated pan.
  4. Sprinkle the remaining cinnamon sugar mixture over the top.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until the loaf is done.
  2. Cool for 15 minutes.
  3. Remove from the pan while still slightly warm and brush the outside with melted butter.
  4. Roll the loaf in extra cinnamon sugar to coat the crust.

Notes

Pro tip: let the loaf cool only 15 minutes before coating so the melted butter and cinnamon sugar adhere well without turning gummy. Store covered at room temperature up to 3 days, or refrigerate up to 5 days. Freeze sliced portions up to 2 months. For a lower-sugar option, reduce granulated and brown sugar by 25% and expect a slightly softer crust.