Best Snickerdoodle Pumpkin Walnut Bread Recipes

SNICKERDOODLE PUMPKIN BREAD RECIPE

Snickerdoodle Pumpkin Bread Recipe image

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

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup Brown sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup canned pumpkin
3 teaspoon cinnamon
1/2 cup sugar
1/4 cinnamon sugar mixture
1/4 cup flour
1/4 cup brown sugar
4 tablespoons butter

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

SNICKERDOODLE PUMPKIN WALNUT BREAD

Snickerdoodle Pumpkin Walnut Bread image

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

Ingredients

BREAD
2 c all purpose flour
1 1/2 c white whole wheat flour (all purpose may be substituted)
2 c light brown sugar, packed
1/3 c granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 heaping tbsps. pumpkin pie spice
1 -15 oz can pumpkin puree (this measures to be just under 2 cups)
1 c vegetable oil
1/3 c honey
1/3 c water
1/2 c walnuts, chopped
STREUSEL TOPPING
1/2 c all purpose flour
1/2 c granulated sugar
1/2 tsp salt
2 Tbsp cinnamon
2 Tbsp butter (sometimes, i double this amount to make the topping extra good.)

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.