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Snickerdoodle Pumpkin Bread Recipe
Delicious pumpkin bread with a Snickerdoodle topping that can be made with or without chocolate chips!
Prep Time
20
mins
Cook Time
1
hr
Total Time
1
hr
20
mins
Course:
Dessert
Cuisine:
American
Servings:
14
servings
Calories:
320
kcal
Author:
The Gracious Pantry
Equipment
Standar Loaf Pan
Stand mixer
Ingredients
½
cup
unsweetened apple sauce
½
cup
butter
(or virgin coconut oil, melted, but not hot)
1
cup
pumpkin puree
4
large
eggs
½
cup
unsweetened almond milk
2
tsp.
pure vanilla extract
3
cups
oat flour
(gluten free if needed)
2
tsp.
baking powder
1
tsp.
baking soda
¾
cup
granular sweetener
(Try Sucanat, coconut sugar or monk fruit)
¼
tsp.
salt
2
tsp.
ground cinnamon
1
tsp.
pumpkin pie spice
(no sugar added)
Snickerdoodle Topping
½
cup
almond flour
1½
tsp.
ground cinnamon
¼
tsp.
salt
½
cup
granular sweetener
¼
cup
melted butter
(or virgin coconut oil, melted)
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
slice
|
Calories:
320
kcal
|
Carbohydrates:
39
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
287
mg
|
Potassium:
227
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
3109
IU
|
Vitamin C:
1
mg
|
Calcium:
82
mg
|
Iron:
2
mg