Snickerdoodle Pumpkin Bread
This bread is so delicious, I once made it three separate times in a week! —Jaleen Burkholder, Waterloo, NY
Prep: 35 min.
Bake: 45 min. + cooling Makes: 12 servings
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature 1/2 cup canned pumpkin
11/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup buttermilk
1/2 tsp. ground cinnamon
1 tsp. molasses
COATING
5 Tbsp. butter, melted 1 Tbsp. maple syrup
1/4 cup sugar
1/4 cup packed brown sugar 1/2 tsp. ground cinnamon
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. The batter will be thick.
2. Remove ¹ ₂ cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl.
3. Bake until a toothpick inserted in the center comes out clean,
45-50 minutes. Cool in pan for 20 minutes before removing to a wire rack. For coating, in a bowl combine melted butter and maple syrup. In a large shallow bowl, combine sugar, brown sugar and cinnamon. Brush entire loaf with butter mixture, allowing butter to soak into bread; roll loaf in sugar mixture, pressing lightly to coat.
1 SLICE 254 cal., 14g fat (8g sat. fat), 64mg chol., 291mg sod., 31g carb. (18g sugars, 1g fiber), 3g pro.