Wednesday, January 16, 2013

Snickerdoodle Pumpkin Walnut Bread


It's a new year and I'm up for some new experiences. I want to stretch myself a little, think outside the box. Monday morning I pinned 2 recipes on Pinterest, one for Snickerdoodle Bread and one for Pumpkin Walnut Bread. When I went back to them later in the day, I realized they were both vegan, no eggs. That worked out great since I had used my last two at breakfast! Joy the Baker's recipe had walnuts, Bakeaholic Mama had Snickerdoodle streusel. Decisions, decisions, which one to make? Starting my "living on the edge" lifestyle had to begin right here. I left out the walnuts, used honey instead of maple syrup and opted for the streusel topping! This makes 2 big loaves, one to eat and one to share! To print the recipe, just click the title...
makes 2 loaves
2 cups all-purpose flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 cups light brown sugar, packed
1/3 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup honey (replace with maple syrup for vegan)
1/3 cup water
FOR THE  STREUSEL TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons cinnamon
2 tablespoons butter, I doubled the butter to make it extra-good (replace with oil for vegan)

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans and set aside.

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 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.

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. Delicious served warm with a smear of butter!

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