Best Snickerdoodle Pumpkin Walnut 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-WALNUT BREAD

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.

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 BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.