Pumpkin Snickerdoodle Bread

Modified from Taste of Home

1/2 cup butter, softened

1/2 cup sugar

2 eggs (they said large, I used extra large)

1/2 cup canned pumpkin (this is a personal pet peeve - use a whole can!! I made a triple batch and 1 (15 oz) can of pumpkin)

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup buttermilk

1/2 tsp cinnamon

1 tsp molasses

Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at at time, beating well after each addition. Beat in pumpkin. In a separate bowl, mix flour, baking powder, salt and baking soda. Add to the creamed mixture alternatively with the buttermilk.

Remove 1/2 cup of batter to another bowl and mix in cinnamon and molasses.

Pour half the remaining batter into greased loaf pan. Dot with half of the cinnamon batter. Repeat layers. Cut batter with a knife to swirl.

Bake until passes toothpick test, 45-50 minutes. Cool in pan for 20 minutes then de-pan to completely cool on wire rack.

They had a coating, but I didn't use it.