Pumpkin Snickerdoodle Bread


Pumpkin Snickerdoodle Bread

Adapted from Taste of Home

Serves 12

4 points for 1 slice on all plans.

Bread

  • 1/2 cup light butter, softened
  • 1/2 cup zero calorie sugar, I use Lakanto Monkfruit
  • 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 light butter, melted
  • 1 Tbsp sugar free syrup
  • 3 Tbsp zero calorie sugar substitute (I use Lakanto Monkfruit)
  • 2 Tbsp zero calorie brown sugar substitute (such as Swerve or Sukrin Gold)
  • 1/2 tsp cinnamon

Bread

  1. Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

  2. Add eggs one at a time, beating well after each one.

  3. Beat in pumpkin

  4. 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.

  5. Remove 1/2 cup of batter to a small bowl; stir in 1 tsp cinnamon and molasses until blended.

  6. 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.

  7. Bake until a toothpick inserted inserted in the center comes out clean, about 45-50 minutes.

  8. Cool in pan for 20 minutes before removing to a wire rack.

For Coating

  1. In a bowl, combine melted butter and syrup.

  2. In another bowl combine sugar, brown sugar and cinnamon.

  3. Brush butter mixture over the entire loaf – top and sides

  4. Press sugar mixture all over loaf.

  5. Cut into 12 slices.