Stroopwafel Pumpkin Bread
Turns out if you Google Stroopwafel and Pumpkin, you get THIS! And reminder, when it comes to dessert, it's OK to make more than 2 portions. Because, duh.
Ingredients
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
3/4 cup pumpkin purée
1/2 cup vegetable oil
1 cup chopped stroopwafels (4 stroopwafels)
Instructions
Preheat oven to 350F.
In one bowl, combine flour, cinnamon, salt, and baking soda.
In another bowl, combine eggs, sugar, pumpkin and oil with an electric mixer (about 1 minute).
Gently stir pumpkin mixture into the dry ingredients until just combined.
Fold in the stroopwafels into batter and pour into a greased loaf pan.
Bake for approximately 50 minutes.
Cool 15-20 minutes on a wire rack before serving.
Stroopwafel Pumpkin Bread
Ingredients
Instructions
- Preheat oven to 350F.
- In one bowl, combine flour, cinnamon, salt, and baking soda.
- In another bowl, combine eggs, sugar, pumpkin and oil with an electric mixer (about 1 minute).
- Gently stir pumpkin mixture into the dry ingredients until just combined.
- Fold in the stroopwafels into batter and pour into a greased loaf pan.
- Bake for approximately 50 minutes.
- Cool 15-20 minutes on a wire rack before serving.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
If you’re lazy and you know it, clap your hands! If you’re lazy and you know it, here’s a pan! If you’re lazy and you know it then your plate will never show it so bake your Denver omelette on a pan.