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Pumpkin Snickerdoodle Bread
Adapted from Joy the Baker via Bakaholic Momma
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
Vegan
Servings:
12
servings
Calories:
351
kcal
Author:
Dan from Platter Talk
Ingredients
for the bread
2
cups
all purpose flour
1 ¾
cups
whole wheat flour
1 ½
cups
brown sugar
2
teaspoons
baking soda
1
teaspoons
baking powder
1
teaspoon
salt
1- 10
oz.
package Hershey’s cinnamon chips
15
oz
can pumpkin puree
1
cup
vegetable oil
1/3
cup
honey
1/3
cup
water
for the topping
1/2
cup
flour
1/2
cup
turbinado sugar
1/2
teaspoon
salt
2
tablespoons
butter
Instructions
Preheat oven to 350 degrees F.
Prepare 2 loaf pans with non-stick coating of your choosing.
In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, and cinnamon chips.
In a separate bowl mix pumpkin, oil, honey and water together.
Combine the above two mixtures and pour into prepared pans.
In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly.
Sprinkle topping over the tops of each loaf.
Bake for 1 – 1 ¼ hours or until a tooth pick is inserted and comes out clean.
Allow loaves to rest for 20 minutes before removing from pans.
Notes
Don't eat this alone, it's too wonderful to not share with a friend or loved one.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
52
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
6
mg
|
Sodium:
495
mg
|
Potassium:
286
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
5585
IU
|
Vitamin C:
1.5
mg
|
Calcium:
44
mg
|
Iron:
3.4
mg