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Christine

Pumpkin Snickerdoodle Bread

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Ingredients Method

Ingredients
  

  • 1/2 c. butter softened
  • 1 c. sugar
  • 2 large eggs
  • 3/4 c. pumpkin puree NOT pumpkin pie filling
  • 1 3/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ground cloves
  • Topping:
  • 3 Tbsp. sugar
  • 1/4 tsp. plus 1/8 tsp. cinnamon

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, cream together butter, sugar, eggs, and pumpkin puree.
  2. In a separate bowl, stir together flour, baking soda, salt, pumpkin pie spice, and cloves. Add it to the wet mixture and mix until incorporated, stopping to scrape down the sides as necessary.
  3. Divide mixture evenly among the nine molds in the Silpat Mini Loaf Pan and spread. They'll be most of the way full. Make sure your mold is placed securely in a jelly roll pan (rimmed baking sheet).
  4. Stir together sugar and cinnamon for the topping and sprinkle over the batter.
  5. Bake for approximately 17-18 minutes, or just until a toothpick inserted into the center comes out clean. Let the loaves cool for about 20 to 30 minutes in the molds, then carefully remove them to let cool completely on a cooling rack. Store in an airtight container.