Best Pumpkin Snickerdoodle Bread Recipes
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.
INSTANT POT PUMPKIN SNICKERDOODLE BREAD
This Instant Pot Pumpkin Snickerdoodle Bread recipe has all the wonderful pumpkin pie and cinnamon sugar flavors in a delicious dessert bread.
Provided by Kristen
Categories Dessert
Yield 16
Number Of Ingredients 13
Steps:
- Spray a small loaf pan (or another pan/mold that fits inside of the Instant Pot) with non-stick cooking spray. This is the mold we used: https://amzn.to/2WwcXER
- In a large mixing bowl whisk the eggs and sugar together until well combined.
- Mix in the vegetable oil and room temperature butter, then the pumpkin puree and vanilla. Blend until smooth.
- Whisk in the baking powder and salt, then gently fold in the flour. Pour the batter into the pan or mold and spread out evenly.
- Place your trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot over the trivet.
- Lower your pan or mold into the pot and close the lid. Turn the knob to SEALING.
- Push the MANUAL button (or PRESSURE COOK) and set the timer for 45 minutes.
- When the timer goes off, turn the knob to VENTING to release all of the pressure.
- 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 with the cinnamon sugar.
Nutrition Facts : Servingsize 1 serving, Calories 3342 kcal, Fat 165 g, SaturatedFat 76 g, Cholesterol 283 mg, Sodium 2786 mg, Carbohydrate 471 g, Sugar 301 g, Protein 17 mg
PUMPKIN SNICKERDOODLE BREAD
This lovely sweet bread is filled with pumpkin, cinnamon chips, black walnuts, and coconut pudding mix. Then it's topped with a cinnamon-sugar topping making it taste like two of your favorite foods: Pumpkin Bread and Snickerdoodle Cookies!
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda.
- Mix with electric beater until smooth.
- Stir in flour, sugar, coconut pudding and pie filling mix, 1 cup cinnamon chips and walnuts to pumpkin mixture.
- Pour mixture into a 9x5x3" greased loaf pan or 3 miniature loaf pans.
- (I spray them with Bakers Joy cooking spray.)
- Sprinkle Cinnamon-Sugar Mixture over top.
- Bake at 350° about 1 hour or until knife inserted in center comes out clean.
- Makes 1 9x5" loaf or 3 miniature loaves.
- Cool bread completely before adding glaze.
- Combine mixture well.
- Sprinkle about 2 tablespoonfuls cinnamon-sugar mixture over top of each miniature loaf.
- Heat ingredients in a small saucepan over low heat until melted and smooth.
- Drizzle over cooled bread.
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