Ingredients
- for the bread
- 2 cups all purpose flour
- 1 ¾ cups whole wheat flour
- 1 ½ cups brown sugar
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon salt
- 1- 10 oz. package Hersheyâs cinnamon chips
- 15 oz can pumpkin puree
- 1 cup vegetable oil
- ⅓ cup honey
- ⅓ cup water
- for the topping
- ½ cup flour
- ½ cup turbinado sugar
- ½ teaspoon salt
- 2 tablespoons butter
Recipe Description
This past weekend which started with summer and ended with fall, found us at our little lake cottage with nothing but good intentions to do some exterior painting. Sometimes things don’t always go the way we plan, and sometimes that’s O.K. Such was the case on Saturday morning when we ran some errands that needed to get taken care of before we broke out the brushes. Upon our return however, there sat our friend Karen’s Explorer, in our driveway. Next to it stood our friend, and her wet dog at her side, with a bottle of pinot noir in one hand and a loaf of this pumpkin snickerdoodle bread in the other.
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