Categories: Snacks
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, room temp
- 1/2 cup canned pumpkin
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/3 cup buttermilk
- 1/2 tsp ground cinnamon
- 1 tsp molasses
- Coating:
- 5 tbsp butter, melted
- 1 tbsp maple syrup
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
Directions
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eheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. The batter will be thick.
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Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half the remaining plain batter into a greased 8×4-inch loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl.
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Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pan for 20 minutes before removing to a wire rack. For coating, in a bowl combine melted butter and maple syrup. In a large shallow bowl, combine sugar, brown sugar and cinnamon. Brush entire loaf with butter mixture, allowing butter to soak into bread; roll loaf in sugar mixture, pressing lightly to coat.