Snickerdoodle Pumpkin Walnut Bread Food

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 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 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.