The Best Snickerdoodle Pumpkin Bread with Cinnamon Sugar Swirl

Warm, tender pumpkin bread meets the irresistible crunch of a cinnamon-sugar topping in this lighter twist on a seasonal classic. Moist, perfectly spiced, and just sweet enough, this recipe blends snickerdoodle cookie nostalgia with the richness of pumpkin for a treat that’s satisfying without being overindulgent.

Why You’ll Love This Recipe

Two Desserts in One: Classic pumpkin bread meets cinnamon sugar cookie.
Lightened-Up Ingredients: Uses less sugar and oil without losing flavor or texture.
Easy One-Bowl Recipe: Quick cleanup and straightforward steps.
Perfect for Fall & Holidays: Cozy, crowd-pleasing, and freezer-friendly.

Ingredients

For the Bread

• 1 cup canned pumpkin purée
• 2 eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup maple syrup or sugar-free syrup
• 1/4 cup brown sugar or brown sugar substitute
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 ½ tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Cinnamon-Sugar Topping

• 1 tbsp granulated sweetener
• 1/2 tsp cinnamon

Instructions

Prep the Oven and Pan

• Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line with parchment paper.

Mix Wet Ingredients

• In a large mixing bowl, whisk together pumpkin purée, eggs, applesauce, maple syrup, brown sugar, and vanilla until smooth.

Add Dry Ingredients

• Stir in whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix until just combined—do not overmix.

Add the Topping

• Pour the batter into the prepared loaf pan and smooth the top.
• Mix the topping ingredients and sprinkle evenly over the batter.

Bake

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in pan for 10 minutes before transferring to a wire rack.

Nutritional Information (Per Slice, Approximate)

Calories: 130 | Carbs: 22g | Fat: 3g | Protein: 3g | Sugar: 7g | Fiber: 3g

Tips for Success

• Don’t Overmix: Keeps the bread soft and fluffy, not dense.
• Use Pumpkin Purée, Not Pie Filling: The latter contains added sugars and spices.
• Sweeten to Taste: Adjust maple syrup or sweetener to match your preference.
• Store Well: Wrap tightly and store in the fridge up to 5 days or freeze for up to 2 months.

Why This Recipe Works

• Balanced Sweetness: Cinnamon and pumpkin deliver big flavor without excess sugar.
• Moist Texture Without Heavy Fats: Applesauce and pumpkin create a soft, rich crumb.
• One-Bowl Simplicity: Everything comes together easily for a quick seasonal bake.

Snickerdoodle Pumpkin Bread brings the warmth of fall spices and the charm of your favorite cookie into one delicious, lighter loaf. Perfect for cozy mornings, midday treats, or sharing with loved ones—this is the kind of bake you’ll make on repeat every autumn.