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Joan

Pumpkin Snickerdoodle Bread

5 from 1 vote
Adapted from Taste of Home
Serves 12
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Bread, Dessert
Cuisine: Pumpkin
Ingredients Method

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

Method
 

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 8x4 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.