Wow!  We’re almost to the end of my 12 days of recipes, which means that Christmas is just around the corner.  Like tomorrow around the corner!

 

 

Since I am Jewish, my Christmas day doesn’t look like your typical Christmas (can you say Chinese food and a movie?!).  But this doesn’t mean I can’t appreciate the smells of the season.

 

 

That’s where this recipe comes in handy!  After a half day of work, I baked up a loaf of this incredible smelling bread to bring with me this weekend.  I subbed in molasses for the honey because this bread was such a success!  And got a little lazy on the crust, smothering my bread with just cinnamon and sugar.

 

 

I ended up using whole wheat flour, so my bread looks a little more dense.  It still tastes delightful, but if you’re not used to the added fiber, just use all white flour.

 

 

The best thing about this recipe…it bakes up two loaves.  One for you and ONE for me : )

 

 

What do you eat Christmas morning?

 

 

Snickerdoodle Pumpkin Bread

Adapted from Bakaholic Mama

 

Ingredients
2 cups all purpose flour
1 3/4 cups white whole wheat flour (I used whole wheat flour)
2 cups brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1 cup vegetable oil
1/3 cup molasses
1/3 cup water

 

TOPPING OPTIONS:

You can use a mix of cinnamon and sugar or this tastier version…

1/2 cup flour

1/2 cup granulated sugar

1/2 tsp salt

2 tbs cinnamon

2 tbs vegetable oil

Directions
Pre heat oven to 350.  Grease and flour 2 loaf pans. 
In a large bowl mix flour, brown sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, molasses, and water together. Combine the bowls together and don’t over stir.
Pour batter into prepared pans.
In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.
Bake for 1 hour  or until a tooth pick is inserted and comes out clean.
Allow loaves to rest for 20 minutes before removing from pans.