Snickerdoodle Pumpkin Bread

 

 

 

Ingredients :

1/2 cup butter, softened
1/2 cup sugar
1/2 cup Brown sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup canned pumpkin
3 teaspoon cinnamon
1/2 cup sugar

 

 

 

For the topping:

1/4 cinnamon sugar mixture
1/4 cup flour
1/4 cup brown sugar
4 tablespoons butter

 

 

 

 

 

Instructions:

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
In a bowl, cream together butter, sugars, eggs, and extract.
In a small bowl, combine 3 teaspoons of cinnamon and 1/2 cup sugar.I
In a separate bowl, combine flours, salt, baking powder, and baking soda. Carefully add dry ingredients to wet ingredients. Stir in the pumpkin until completely incorporated.
Pour 1/4 of the batter into the prepared loaf pan. Sprinkle with a tablespoon of sugar mixture. Top with 1/4 of the batter and again sprinkle a tablespoon of sugar mixture. Reserve 1/4 cup of cinnamon sugar remaining. Repeat twice (you will have 4 layers of the batter). Swirl batter with a long skewer or a knife.
Combine cinnamon-sugar mixture, flour, brown sugar, and butter. Sprinkle over bread.
Bake bread for 50-55 minutes or until a toothpick inserted in the center comes out clean or with loose crumbs. Remove to a cooling rack for 10-15 minutes. Remove from pan and let cool completely.

 

 

Notes
If the outside of your bread toasts too much before the inside has finished baking, cover your loaf with aluminum foil.