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
PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
PUMPKIN SNICKERDOODLE BUNDT® CAKE
A pumpkin-y, cake-y take on the classic snickerdoodle. This cake has a slightly crisp exterior, a soft pumpkin-y interior, and a swirl of brown sugar and cinnamon running throughout. It takes a bit of time and finesse to assemble, but it's worth the extra effort.
Provided by Kim
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 66.1 g, Cholesterol 81.3 mg, Fat 12 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 6.7 g, Sodium 315.4 mg, Sugar 42.2 g
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