PUMPKIN SNICKERDOODLE BREAD
Steps:
- Preheat oven to 350F Lightly spray a standard loaf pan and line with a sheet of parchment paper with long ends so you can lift it out later for coating with butter and cinnamon sugar.
- In a large mixing bowl whisk the eggs together until well combined. Then whisk in the sugar.
- Whisk in the vegetable oil and soft butter, then the pumpkin and vanilla. Blend until smooth.
- Whisk in the baking powder and salt, and then fold in the flour. Turn the batter into the prepared loaf pan and spread out evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.) Cover loosely with foil toward the end of baking if the bread seems to be browning too quickly.
- Let cool for 10 minutes, then remove from the pan.
- Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter. Then immediately coat liberally with the cinnamon sugar.
Nutrition Facts : Calories 352 kcal, Carbohydrate 47 g, Protein 3 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 61 mg, Sodium 174 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 8 g, ServingSize 1 serving
SNICKERDOODLE PUMPKIN BREAD
Snickerdoodle Pumpkin Bread is a sweet, moist pumpkin bread recipe, swirled and topped with a generous amount of cinnamon sugar for a delicious fall treat!
Provided by Samantha Skaggs
Categories Bread
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease and flour two large (9 by 5-inch) loaf pans.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In another large bowl, use a mixer to blend together the pumpkin puree, sugar, oil, water, eggs, and vanilla until well incorporated. Slowly add in the flour mixture, stirring until just blended.
- In a small bowl, stir together the sugar and cinnamon until well combined.
- Divide three-quarters of the batter between the prepared pans. Sprinkle with about three-quarters of the cinnamon sugar, and use a butter knife to swirl through each loaf. Dividing the remaining batter between the pans, and sprinkle with the remaining cinnamon sugar mixture.
- Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool bread in pans for 5 to 10 minutes and then carefully turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 294 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
SNICKERDOODLE PUMPKIN BREAD RECIPE
Soft, tender pumpkin bread has a ribbon of cinnamon running throughout and then coated in a crumbly cinnamon topping. This pumpkin bread recipe is a family favorite! It never disappoints! You are going to love the aroma that fills your house while it is baking!
Provided by Tanya Schroeder
Categories Bread
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat oven to 350. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
- In a bowl, cream together butter, sugars, eggs, and extract.
- In a small bowl, combine 3 teaspoons of cinnamon and 1/2 cup sugar.
- In a separate bowl, combine flour, salt, baking powder, and baking soda.
- Carefully add dry ingredients to wet ingredients. Stir in the pumpkin until completely incorporated.
- Pour 1/4 of the batter into the prepared loaf pan. Sprinkle with a tablespoon of sugar mixture.
- Top with 1/4 of the batter and again sprinkle a tablespoon of sugar mixture.
- Reserve 1/4 cup of cinnamon sugar remaining.
- Repeat twice (you will have 4 layers of the batter).
- Swirl batter with a long skewer or a knife.
- Combine cinnamon-sugar mixture, flour, brown sugar, and butter. Sprinkle over bread.
- Bake bread for 50-55 minutes or until a toothpick inserted in the center comes out clean or with loose crumbs.
- Remove to a cooling rack for 10-15 minutes.
- Remove from pan and let cool completely.
Nutrition Facts : Calories 336 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 348 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SNICKERDOODLE PUMPKIN WALNUT BREAD
Yes, the name says it all. Make these every year during the time of pumpkin-flavored-everything; other wise known as "Autumn."
Provided by Kristin D
Categories Sweet Breads
Time 1h45m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
- 2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. Add walnuts.
- 3. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
- 4. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack.
SNICKERDOODLE BREAD
My husband loves snickerdoodle cookies. When I made this snickerdoodle bread, he said that he likes it better than banana bread.
Provided by recipecollector
Categories Bread Quick Bread Recipes
Time 50m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
- Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
- Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
- Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 43.3 g, Cholesterol 56.7 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 9.6 g, Sodium 193.5 mg, Sugar 30.4 g
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