Snickerdoodle Pumpkin Walnut Bread Recipes

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.

SNICKERDOODLE PUMPKIN WALNUT BREAD

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.