Snickerdoodle Pumpkin Walnut Bread Recipes

SNICKERDOODLE PUMPKIN BREAD

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.

SNICKERDOODLE PUMPKIN BREAD RECIPE

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.

SNICKERDOODLE PUMPKIN WALNUT BREAD

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

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.

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.