Pumpkin Snickerdoodle Bread
Adapted from Taste of HomeServes 12
Ingredients
Bread
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/2 cup canned pumpkin
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/3 cup buttermilk
- 1 1/2 tsp ground cinnamon, divided
- 1 tsp molasses
Coating
- 2 Tbsp butter, melted
- 1 Tbsp pure maple syrup
- 3 Tbsp sugar
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
Instructions
Bread
- Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
- Add eggs one at a time, beating well after each one.
- Beat in pumpkin
- In another bowl, whisk flour, 1/2 tsp cinnamon, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Remove 1/2 cup of batter to a small bowl; stir in 1 tsp cinnamon and molasses until blended.
- Pour half the remaining batter into a greased 8×4 loaf pan. Dot with 1/2 of the cinnamon batter mixture. Repeat layers. Cut through batter with a knife to swirl.
- Bake until a toothpick inserted inserted in the center comes out clean, about 45-50 minutes.
- Cool in pan for 20 minutes before removing to a wire rack.
For Coating
- In a bowl, combine melted butter and syrup.
- In another bowl combine sugar, brown sugar and cinnamon.
- Brush butter mixture over the entire loaf – top and sides
- Press sugar mixture all over loaf.
- Cut into 12 slices.
This bread looks delicious and I plan on making it for my card party on Monday. I do have a quick question though. When you only use a half a cup of the pumpkin, how do you store the rest of the pumpkin in the can? How long does the opened can of pumpkin last?
I’ve had leftover pumpkin and it freezes well.
I keep it in the fridge for about 7-10 day or I freeze it!