Snickerdoodle Pumpkin Bread Recipes

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.

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.

PUMPKIN SNICKERDOODLE BREAD RECIPE

Steps:

• Cream butter, sugars, cinnamon and pumpkin.
• Add eggs and mix lightly.
• Add vanilla and sour cream, mix well.
• Mix in the rest of the dry ingredients and stir just until combined.
• Stir in cinnamon chips.
• Topping:
• tb sugar
• tsp cinnamon
• (Shortcut: use McCormick's cinnamon sugar like I did and generously sprinkle on top.)
• Separate into 2 full size loaf pans.
• Mix 3 tb sugar and 3 tsp cinnamon and sprinkle generously over the batter in each loaf pan.
• Bake at 350 for 40 minutes or until toothpick comes out clean.

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.

PUMPKIN SNICKERDOODLE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®) with oil. Mix sugar and cinnamon together; sprinkle into the pan, coating the sides and center evenly. Set aside.
• Mix brown sugar and cinnamon together for the filling. Set aside.
• Mix flour, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined.
• Beat sugar and butter in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in pumpkin puree and vanilla extract until thoroughly incorporated. Add 1/2 of the flour mixture; mix until just combined. Mix in Greek yogurt until combined. Add in remaining flour mixture, mixing until just combined.
• Pour 1/3 of the batter into the prepared pan and smooth into an even layer. Sprinkle 1/2 of the filling over the batter. Repeat layers once more, then add the last 1/3 of the batter. Smooth gently over the filling, ensuring it is completely covered.
• Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 to 50 minutes. Cool in the pan for 10 minutes. Gently run a butter knife around the edges and center of the pan to loosen, then invert cake onto a wire rack to cool completely.

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 BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.