Description
A delicious blend of cinnamon rolls and pumpkin bread.
Ingrédients
L'échelle
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add eggs, pumpkin puree, and vanilla to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- In a small bowl, mix brown sugar and cinnamon.
- Pour half the batter into a greased loaf pan. Sprinkle half the cinnamon sugar mixture on top.
- Add the remaining batter and top with the rest of the cinnamon sugar mixture.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Store leftovers in an airtight container.
- Can be frozen for up to 3 months.
- Great for breakfast or dessert.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Bread
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 40mg
Mots-clés: cinnamon roll pumpkin bread