Kristin Daley Recipe

Snickerdoodle Pumpkin Walnut Bread

By Kristin Daley DalekAttack


Yes, the name says it all. Make these every year during the time of pumpkin-flavored-everything; other wise known as "Autumn."


Recipe Rating:
 2 Ratings
Serves:
Makes 2 loaves
Prep Time:
Cook Time:

Ingredients

BREAD
2 c
all purpose flour
1 1/2 c
white whole wheat flour (all purpose may be substituted)
2 c
light brown sugar, packed
1/3 c
granulated sugar
2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
2
heaping tbsps. pumpkin pie spice
1 -15 oz
can pumpkin puree (this measures to be just under 2 cups)
1 c
vegetable oil
1/3 c
honey
1/3 c
water
1/2 c
walnuts, chopped
STREUSEL TOPPING
1/2 c
all purpose flour
1/2 c
granulated sugar
1/2 tsp
salt
2 Tbsp
cinnamon
2 Tbsp
butter (sometimes, i double this amount to make the topping extra good.)
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Directions Step-By-Step

1
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
2
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. Add walnuts.
3
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
4
Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack.

About this Recipe

Course/Dish: Sweet Breads