PUMPKIN SNICKERDOODLE BREAD

Pumpkin Snickerdoodle Bread image

Provided by @MakeItYours

Number Of Ingredients 15

¾ cup cooking oil
1 cup pumpkin
2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cups sugar
⅓ cup Walnuts
½ tsp. cinnamon
1 3-oz. box coconut pie filling (instant or regular)
2 eggs
½ tsp. salt
½ tsp. baking soda
12-oz. cinnamon chips, divided use
6 tablespoonfuls sugar
1 ½ teaspoons cinnamon
1 cup cinnamon chips
2 tbsp. milk or cream

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.