Pumpkin Snickerdoodle Bread

5 from 2 votes

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This Pumpkin Snickerdoodle Bread Recipe can make a good day even better. Don’t take our word for it though, try it for yourself!
A close up of a piece of bread.


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About this recipe

This past weekend, which started with summer and ended with fall,  found us at our little lake cottage with nothing but good intentions to do some exterior painting. 

Sometimes things don’t always go as planned, and sometimes that’s O.K.  Such was the case on Saturday morning when we ran some errands that needed to get taken care of before we broke out the brushes. 

Upon our return, however, our friend Karen’s Explorer sat in our driveway. 

Next to it stood our friend and her wet dog at her side, with a bottle of pinot noir in one hand and a loaf of this pumpkin snickerdoodle bread recipe in the other.

A close up of a pieces of pumpkin bread.

As it turned out, Karen was here to paint, too.  Responding to a Facebook post I had put out earlier in the morning soliciting painters, Karen took my request to heart and made the hour trek from her home in town. 

We nearly missed our friend and the incredible treat with which she surprised us.  Not in any great hurry to commence painting, we were making a pit-stop for warmer clothing before heading to Elkhart Lake for a little farmer’s market action and perhaps a stop at our favorite weekend eatery, The Lake Street Cafe, per our 10 year-old’s not-so-subtle verbal nudging.

A close up of a piece of pumpkin bread.

If we had drawn up a to-do list and then assessed it at the day’s end, we may have declared the day a failure. 

There was no painting (the weather was sub-optimal,) no farmer’s market, and no Lake Street Cafe.  The day, however, was quite the opposite, and all because of a surprise visit from a dear friend who we had not seen in weeks, and her frisbee-catching, lake-swimming canine, Gibson. 

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It took us only a short time to build a fire inside and cut this incredibly delicious pumpkin snickerdoodle bread recipe – flavorful, not too sweet, and suitably paired with anything.

A close up of a piece of pumpkin bread with butter.The day continued into the afternoon with a traditional Wisconsin lunch of brats and wieners prepared by Scott, a great bottle of wine, and a good movie.  

How often do we take advantage of a Saturday afternoon to spend with good friends, all for no purpose other than to catch up and do nothing but enjoy the day?  I suspect not nearly often enough.  

I suggest you give this bread a try sometime soon.  Make it even better by sharing with a friend.  I’m pretty sure it will add nothing but enhancement to your day, it certainly did the trick for all of us.

A close up piece of pumpkin bread.

Pumpkin Snickerdoodle Bread

5 from 2 votes
Adapted from Joy the Baker via Bakaholic Momma
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Yield: 12 servings


for the bread

  • 2 cups all purpose flour
  • 1 ¾ cups whole wheat flour
  • 1 ½ cups brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1- 10 oz. package Hershey’s cinnamon chips
  • 15 oz can pumpkin puree
  • 1 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup water

for the topping

  • 1/2 cup flour
  • 1/2 cup turbinado sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter


  • Preheat oven to 350 degrees F.
  • Prepare 2 loaf pans with non-stick coating of your choosing.
  • In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, and cinnamon chips.
  • In a separate bowl mix pumpkin, oil, honey and water together.
  • Combine the above two mixtures and pour into prepared pans.
  • In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly.
  • Sprinkle topping over the tops of each loaf.
  • Bake for 1 – 1 ¼ hours or until a tooth pick is inserted and comes out clean.
  • Allow loaves to rest for 20 minutes before removing from pans.


Don’t eat this alone, it’s too wonderful to not share with a friend or loved one.


Calories: 351kcal, Carbohydrates: 52g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 6mg, Sodium: 495mg, Potassium: 286mg, Fiber: 3g, Sugar: 26g, Vitamin A: 5585IU, Vitamin C: 1.5mg, Calcium: 44mg, Iron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Vegan
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Pumpkin Snickerdoodle Bread.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 2 votes

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  1. 5 stars
    Made this last night for holiday work party. I used homemade pumpkin purée from Cinderella pumpkin, baked 1 hou in aluminum loaf pans. Also, I did not have cinnamon chips, so I substituted with chocolate chips. Turned out perfect. Very moist bread with great flavors. Will be making again, thank you for sharing!

  2. Sounds like the perfect Sunday to me. Nothing like good friends and lovely desserts and a frisbee-catching dog!