Delicious Snickerdoodle Pumpkin Bread: Your Ultimate Fall Quick Bread Recipe
Get ready to embrace the cozy flavors of autumn with my sensational Homemade Snickerdoodle Pumpkin Bread! This recipe isn’t just another pumpkin loaf; it’s a delightful culinary fusion, expertly blending the rich, comforting essence of classic pumpkin bread with the sweet, spiced charm of my favorite snickerdoodle cookies. It’s a truly ingenious mashup that captures the best of both beloved treats, delivering a familiar yet exciting flavor profile that you’ll want to savor all season long.
Imagine a moist, tender pumpkin bread infused with warm fall spices, and then picture it elevated with a glorious cinnamon-sugar swirl—just like the crispy, sweet crust of a perfect snickerdoodle. This creation is more than just a quick bread; it’s a celebration of seasonal joy, making it an instant classic in your kitchen. From the moment the aroma fills your home to the very last crumb, this Snickerdoodle Pumpkin Bread promises a truly unforgettable experience.
Our reader, Teri, commented: “…it is soooo good!!!! Super easy to make! A great Fall pumpkin recipe! I will definitely make this again and again. ★★★★★”
We absolutely love hearing from our readers, and Teri’s enthusiastic review perfectly captures the magic of this recipe. It truly is incredibly easy to prepare, making it accessible for bakers of all skill levels, and the results are consistently outstanding. This feedback motivates us to keep creating more irresistible seasonal treats for you!
As the leaves begin to turn and the air grows crisp, Fall heralds the arrival of everyone’s favorite flavor: pumpkin spice! Among the myriad of seasonal delights, a moist and flavorful pumpkin loaf stands out as one of the easiest and most crave-able fall treats. This year, I decided to elevate this beloved classic by infusing it with a unique twist, resulting in this irresistible quick bread recipe that you simply have to try.
This cinnamon swirl pumpkin bread takes the familiar sweet, incredibly moist pumpkin bread you’ve enjoyed since childhood and introduces a vibrant, spiced snickerdoodle swirl right in the heart of it. The result is an amped-up version that is rich in flavor, delightful in texture, and utterly impossible to resist. It’s the perfect addition to your autumn menu, making for a super delicious pumpkin breakfast to kickstart your day, an elegant brunch centerpiece, a comforting dessert after a fall meal, or simply a satisfying snack enjoyed with a warm cup of coffee or tea. Just like my popular Pumpkin Spice Coffee Cake, this loaf is destined to become a fall staple.
The beauty of this Snickerdoodle Pumpkin Bread lies not just in its incredible taste but also in its ability to bring warmth and comfort to any occasion. Whether you’re baking for a holiday gathering, a casual weekend morning, or just because you’re craving something delicious, this recipe delivers on all fronts. Its straightforward preparation means you can enjoy freshly baked, aromatic bread without any fuss, leaving you more time to savor the moment.
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Why You’ll Fall in Love with This Snickerdoodle Pumpkin Bread Recipe
This isn’t just any pumpkin bread; it’s a fall-favorite masterpiece with a snickerdoodle heart. Here’s why this recipe will quickly become a cherished part of your autumn baking repertoire:
- A Fun Twist on a Classic: Forget plain pumpkin bread! This simple pumpkin bread recipe offers an exciting and innovative twist on the traditional, infusing it with the beloved cinnamon-sugar goodness of snickerdoodle cookies. It’s a delightful surprise in every bite that keeps things fresh and exciting.
- Perfect for Any Occasion: Whether you need a comforting start to your morning, a satisfying afternoon snack with a steaming cup of coffee, a standout dessert for a special occasion, or a thoughtful homemade gift, this pumpkin loaf cake fits the bill perfectly. Its rich flavor and appealing swirl make it suitable for any gathering.
- Effortless Baking Experience: If you’ve ever wondered how to make a pumpkin bread that tastes gourmet but is incredibly simple, look no further! This easy pumpkin recipe is fantastic for both beginner and experienced bakers. The batter comes together in mere minutes, requiring no fancy equipment or complex techniques, allowing you to enjoy the process as much as the product.
- The Ultimate Fall Flavor Fusion: This bread flawlessly combines the quintessential flavors of autumn – the earthy sweetness of pumpkin with a harmonious blend of warm spices. The snickerdoodle swirl adds an extra layer of cinnamon and cardamom, creating a truly irresistible and aromatic experience that embodies the spirit of fall.
- No Special Tools Required: You won’t need a stand mixer, a bread machine, or any other specialized gadgets to create this delicious quick bread. Basic kitchen tools like mixing bowls, a whisk, and a spatula are all you need, making this recipe accessible and convenient for everyone.
- Incredibly Moist and Tender: Thanks to the pumpkin puree and vegetable oil, this bread boasts an exceptionally moist and tender crumb that practically melts in your mouth. It stays fresh for days, making it ideal for meal prepping or enjoying throughout the week.
- Fills Your Home with Amazing Aromas: As this bread bakes, your kitchen will be enveloped in the most enchanting scent of pumpkin and spices, creating an inviting and cozy atmosphere that perfectly sets the mood for autumn.
Essential Ingredients for Your Snickerdoodle Pumpkin Bread
Crafting this delightful Snickerdoodle Pumpkin Bread requires a handful of common pantry staples and a few star ingredients that truly make it shine. Here’s a closer look at what you’ll need and why each component is crucial:
- Pure Pumpkin Puree (Not Pie Filling!): There’s no need to make your own pumpkin puree from scratch to infuse this bread with authentic pumpkin flavor. This is the perfect opportunity to use readily available canned pumpkin. However, it’s absolutely critical to ensure you grab pure, unseasoned pumpkin puree, not accidentally pick up pumpkin pie filling. Pie filling contains added sugars and spices that will alter the flavor and texture of your quick bread, so always double-check the label!
- Homemade Pumpkin Spice Blend: While store-bought blends are convenient, here you’ll create your own custom, aromatic pumpkin spice blend using a carefully selected mix of cinnamon, nutmeg, ground ginger, cardamom, and cloves. This allows for a fresher, more potent flavor profile. You’ll use a portion of this delightful spice mixture in the main pumpkin batter, and then prominently feature cinnamon and an extra touch of cardamom in the snickerdoodle swirl, creating a harmonious and truly exceptional pumpkin bread. The warm, slightly citrusy notes of cardamom perfectly complement the other spices, adding an unexpected layer of sophistication.
- Neutral Vegetable Oil: Vegetable oil is the secret to achieving a super moist, tender, and incredibly soft crumb in this bread. Unlike butter, which can sometimes make quick breads dense, oil ensures a consistently tender texture that stays fresh longer. You can use whatever neutral-flavored vegetable oil you typically have in your pantry, such as canola oil, sunflower oil, or even a light olive oil (ensure it’s truly neutral in taste). It contributes to the bread’s delightful chewiness without imparting any overpowering flavors.
- All-Purpose Flour: Essential for structure. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can compact the flour and lead to a dry loaf.
- Baking Soda: Our leavening agent, which reacts with the acidic pumpkin puree to create a light and airy texture.
- Salt: A crucial flavor enhancer that balances the sweetness and brings out the best in the spices.
- Granulated Sugar & Light Brown Sugar: The combination of both sugars provides a balanced sweetness and contributes to the bread’s moistness and rich caramel notes. Light brown sugar, in particular, adds a lovely depth of flavor.
- Large Eggs (Room Temperature): Eggs bind the ingredients together and add richness. Using room temperature eggs ensures they incorporate more evenly into the batter, leading to a smoother consistency.
- Vanilla Extract: A splash of vanilla enhances all the other flavors, adding a comforting, aromatic warmth.
For a precise and comprehensive list of all ingredients and their exact measurements, please refer to the detailed recipe card conveniently located below.
Creative Substitutions & Delicious Variations to Try
While this Snickerdoodle Pumpkin Bread recipe is perfect as written, it’s also wonderfully adaptable! Don’t hesitate to get creative and customize it to your liking or to utilize ingredients you already have on hand. Here are some fantastic substitutions and variations to inspire your next bake:
- Add a Nutty Crunch: For a delightful textural contrast and an extra layer of flavor, sprinkle toasted, chopped pecans or walnuts along with the sugar and spice in the snickerdoodle swirl. To toast nuts, simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. This adds a wonderful, subtle crunch and enhances the autumnal feel.
- Transform into Muffins: Instead of baking this into a traditional pumpkin loaf cake, divide the batter evenly into lined jumbo muffin tins for a bakery-style muffin version. Adjust the baking time to approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. This is perfect for grab-and-go breakfasts or individual servings!
- Convenient Store-Bought Spice Shortcut: If you’re short on time or prefer a simpler approach, you can easily swap in store-bought pumpkin pie spice instead of mixing your own individual spices. Use an equal amount (or to taste) in the pumpkin batter, and then use cinnamon and a pinch of pre-made pumpkin pie spice for the snickerdoodle swirl. While homemade is often more vibrant, a good quality store-bought blend works perfectly.
- Chocolate Lover’s Dream: Fold in ½ to 1 cup of chocolate chips (milk, semi-sweet, or dark) into the pumpkin batter before layering. Chocolate and pumpkin are a surprisingly delicious combination!
- Cream Cheese Glaze: For an extra touch of indulgence, whip up a simple cream cheese glaze to drizzle over the cooled bread. A mixture of softened cream cheese, powdered sugar, a splash of milk, and a hint of vanilla can take this bread to the next level.
- Streusel Topping: Instead of or in addition to the snickerdoodle swirl, create a buttery streusel topping (flour, sugar, cold butter, and a pinch of cinnamon) to sprinkle over the top of the loaf before baking. It adds a wonderful crunchy crust.
- Spice It Up or Down: Feel free to adjust the amounts of cinnamon, nutmeg, ginger, cardamom, and cloves in the pumpkin bread batter to suit your personal preference. Love ginger? Add a little more! Prefer a milder spice? Dial it back slightly.
Please note that this recipe has not been extensively tested with other substitutions or variations beyond those listed. If you experiment by replacing or adding any ingredients, we would love to hear how it turned out! Kindly share your results and any helpful tips in the comments section below to inspire other bakers!
Easy Step-by-Step Instructions for Perfect Pumpkin Bread
Baking this Snickerdoodle Pumpkin Bread is a straightforward process that yields truly spectacular results. Follow these simple steps to create your own moist, flavorful, and beautifully swirled loaf:
Step 1: Prepare Dry Ingredients. In a medium-sized mixing bowl, combine your all-purpose flour, baking soda, salt, and the full measure of your homemade (or store-bought) pumpkin spice blend, which includes cinnamon, nutmeg, ginger, cardamom, and cloves. Whisk these dry ingredients together thoroughly for at least 30 seconds to a minute. This ensures that the leavening agents and spices are evenly distributed, which is crucial for a consistent rise and flavor throughout your bread. Set this mixture aside.
Step 2: Combine Wet Ingredients. In a separate, larger mixing bowl, begin by whisking the two large, room-temperature eggs until they are light and frothy. Then, add the pure pumpkin puree, neutral vegetable oil, both granulated and light brown sugars, and the vanilla extract. Whisk all these wet ingredients together vigorously until they are fully combined, smooth, and homogenous. The mixture should be well-emulsified, with no streaks of oil or unmixed sugar remaining. This step is vital for the bread’s overall texture and moisture.
Step 3: Gently Combine Wet and Dry. Now it’s time to bring your two mixtures together. Gradually add the whisked dry ingredients into the wet ingredients. Using a rubber spatula, carefully fold the dry into the wet. The key here is gentle mixing – fold only until the flour streaks have just disappeared and the batter is combined. Be sure to scrape down the sides and bottom of the bowl to ensure no pockets of dry flour remain. Overmixing the batter will develop the gluten too much, which can result in a tough, dense, and gummy bread, so stop as soon as it’s incorporated.
Step 4: Assemble the Loaf. Before you start, ensure your 9×5 inch loaf pan is properly greased and, ideally, lined with a parchment paper sling for easy removal. Pour exactly half of your prepared spicy pumpkin bread batter into the bottom of the pan, spreading it evenly. Then, generously sprinkle your pre-mixed cardamom-cinnamon-sugar mixture (from the Snickerdoodle Layer section in the recipe card) over this first layer of batter. Finally, carefully top with the remaining pumpkin bread batter, gently spreading it to cover the cinnamon-sugar layer completely. Smooth the top with your spatula for an even bake.
Once assembled, bake your magnificent loaf in a preheated oven at 350°F (175°C) on the middle rack for approximately 55-70 minutes. The baking time can vary slightly depending on your oven, so it’s important to monitor it. The pumpkin cinnamon bread is ready when the top is set and golden brown, and a wooden toothpick or cake tester inserted into the very center of the loaf comes out completely clean. If it comes out with wet batter, continue baking for a few more minutes and retest. Once baked, carefully remove the pan from the oven and place it on a wire rack to cool completely. Allowing it to cool fully before slicing is essential for the best texture and to prevent it from crumbling.
Mastering Your Snickerdoodle Pumpkin Bread: Expert Tips for Success
Achieving a bakery-quality Snickerdoodle Pumpkin Bread is easier than you think, especially with these insider tips. Pay attention to these details, and your loaf will turn out perfectly moist, flavorful, and beautifully textured every single time.
- The Power of a Prepared Pan: Using a properly prepared loaf pan is absolutely critical for this delicious pumpkin snickerdoodle bread recipe. First, thoroughly grease your 9×5 inch loaf pan with butter or cooking spray, ensuring every corner and crevice is coated. Then, for effortless removal and a picture-perfect loaf, create a parchment paper sling. This involves cutting a strip of parchment paper that fits the length of your pan and extends over the sides. This “sling” acts as handles, allowing you to easily lift the entire pumpkin bread out of the pan once cooled, preventing any sticking or breakage.
- Gentle Mixing for a Tender Crumb: In Step 3, when you’re folding the dry ingredients into the wet, remember that less is more. The best way to ensure a tender, soft, and moist crumb in your quick bread is to fold only until the ingredients are *just* incorporated. As soon as you see no more dry streaks of flour, stop mixing. If you overmix your batter, it will overdevelop the gluten in the flour, which can result in a tough, dense, and disappointingly gummy bread. A light touch is key here for that melt-in-your-mouth texture.
- Ensuring Perfect Doneness: Quick breads, especially those as rich and moist as this pumpkin loaf, can sometimes be tricky to bake all the way through without drying out the edges. Be careful not to under-bake this loaf! If it isn’t baked completely, the top middle of the loaf will often sink significantly and might appear raw or doughy. To accurately check for doneness, bake it until the top is firm to the touch, and then insert a long wooden toothpick or a cake tester into the very center of the loaf. It should come out completely clean, with no wet batter or moist crumbs clinging to it. If it’s not clean, put the bread back in the oven for 5-10 minute increments and retest.
- Room Temperature Ingredients are Your Friend: For the best texture and consistency in your batter, ensure that your eggs (and pumpkin puree, if refrigerating) are at room temperature. Room temperature ingredients emulsify more easily, leading to a smoother, more uniform batter and a finer crumb in the finished bread. Take them out of the fridge about 30 minutes to an hour before you plan to bake.
- Accurate Flour Measurement: Always measure your flour by spooning it into a measuring cup and then leveling it off with a straight edge (like the back of a knife). Scooping flour directly from the bag can compact it, leading you to use too much flour, which will result in a dry and dense bread.
- Don’t Rush the Cooling Process: While it’s tempting to slice into a warm loaf, resist! Allow the bread to cool completely on a wire rack in the pan before attempting to remove it and slice. Cooling allows the bread to finish cooking gently, firm up its structure, and retain its moisture. Slicing too early can cause it to crumble or appear doughy in the middle.
Common Questions About Snickerdoodle Pumpkin Bread
We’ve gathered some frequently asked questions about this Snickerdoodle Pumpkin Bread recipe to help you troubleshoot, customize, and achieve the best possible results. If you have a question that isn’t answered here, feel free to leave a comment below!
Yes, of course! While the snickerdoodle swirl is a key feature and truly enhances the flavor profile, you are absolutely free to customize it. Feel free to leave it out partially or completely for a simpler pumpkin bread. Alternatively, for a different presentation and a delightful crunch, you can sprinkle the cinnamon-sugar mixture on top of the loaf before baking instead of layering it in the middle. This will create a sweet, crackly crust.
It’s a common issue for the top of quick breads to brown more quickly than the inside bakes, especially in some ovens. If you notice the top of your pumpkin bread is browning too rapidly during baking, simply and carefully place a loose sheet of aluminum foil over it. This will create a shield, preventing further browning while allowing the inside of the loaf to finish baking thoroughly.
This easy pumpkin recipe has a relatively thick and moist batter, which naturally takes a bit longer to bake all the way through compared to thinner batters. If you take the loaf out of the oven too soon, the center may not be fully cooked, resulting in a raw or gummy middle. To avoid this, always check the doneness periodically by inserting a toothpick or thin skewer into the very center of the bread. If it comes out with any wet batter or moist crumbs, put the bread back in the oven for another 5-10 minutes before checking again. It’s also highly recommended to use an oven thermometer to ensure your oven is consistently at the correct temperature throughout the entire baking process, as oven temperatures can vary significantly from what the dial indicates.
Yes, absolutely! This recipe is naturally dairy-free as it uses vegetable oil instead of butter. Just ensure that any additional toppings or glazes you might add are also dairy-free to keep the entire loaf suitable for a dairy-free diet.
Converting this recipe to muffins is simple! Prepare the batter as directed. Line a standard 12-cup muffin tin with paper liners. Fill each muffin cup about two-thirds full with batter. For the snickerdoodle swirl, you can either sprinkle a small amount on top of each muffin before baking or create a mini swirl by adding half the batter, a pinch of the cinnamon-sugar, and then the remaining batter. Bake at 375°F (190°C) for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Muffin versions are great for portion control and quick snacks!
How to Store Your Snickerdoodle Pumpkin Bread for Maximum Freshness
This Snickerdoodle Pumpkin Bread is so delicious, it might not last long! But for those rare occasions when you have leftovers, proper storage is key to maintaining its wonderful flavor and moist texture. Here’s how to store it, whether at room temperature, in the refrigerator, or even in the freezer for future enjoyment:
Room Temperature: To keep your bread fresh for a few days, allow it to cool completely before storing. Once fully cooled, transfer the loaf or individual slices to an airtight container. This will protect it from drying out and keep it moist and flavorful for up to 2-3 days on your counter. Placing a paper towel under and over the bread can help absorb any excess moisture, preventing sogginess.
Refrigerator: For extended freshness, especially in warmer climates or if your home is particularly humid, wrap the completely cooled loaf tightly in plastic wrap (or beeswax wrap) and then place it in an airtight container or a resealable bag. Refrigerating will help preserve its quality for up to 1 week. Bring slices to room temperature or warm them slightly before serving for the best taste and texture.
Freezer: This Snickerdoodle Pumpkin Bread freezes incredibly well, making it perfect for preparing ahead or enjoying later. Ensure the bread is completely cooled to room temperature before freezing. For best results and to prevent freezer burn, wrap individual slices or the entire loaf tightly in plastic wrap first, then follow with a layer of aluminum foil. This double-layer protection is crucial. Label with the date and freeze for up to 3 months. To enjoy, simply thaw slices overnight in the refrigerator or at room temperature, or warm them directly from frozen in the microwave or oven until heated through.
More Irresistible Fall Recipes You’ll Adore!
If you’ve enjoyed the comforting flavors of this Snickerdoodle Pumpkin Bread, you’re in for a treat! The autumn season offers a bounty of delicious baking opportunities, and we have a curated collection of other fall-inspired recipes that we’re sure you’ll love. From cozy breakfasts to decadent desserts, these recipes are designed to fill your home with warmth and delightful aromas. Explore these other Broken Oven Baking Company favorites:
- Pumpkin Spice Coffee Cake
- Double Chocolate Pumpkin Muffins
- Oatmeal Pumpkin Cheesecake Cookies
- Homemade Pumpkin Spice Simple Syrup
From warm, spiced coffee cakes perfect for a cozy morning to delightful cookies and homemade syrups that capture the essence of the season, each recipe is designed with ease and flavor in mind. We hope these additions help you create even more memorable moments in your kitchen this fall!
Did you try this recipe?
We absolutely love seeing your culinary creations! If you’ve whipped up this delightful Snickerdoodle Pumpkin Bread, we’d be thrilled to hear about your experience. Let us know what you thought by leaving a comment below and don’t forget to share your delicious photos on Instagram, Facebook, & Pinterest! Tag us @brokenovenbaking so we can admire your beautiful bakes and share them with our community.
Thank you for baking with us!
-Kayla
📖 Recipe
Homemade Snickerdoodle Pumpkin Bread
Kayla Burton
Pin Recipe
Equipment
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9×5″ bread pan
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Mixing bowls
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Measuring spoons
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Measuring Cups or Scale
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Whisk
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Spatula
Ingredients
Pumpkin Loaf
- 1¾ cups (219 g) all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- ¾ teaspoon (¾ teaspoon) salt
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) ground nutmeg
- ½ teaspoon (½ teaspoon) ground ginger
- ¼ teaspoon (¼ teaspoon) ground cardamom
- ¼ teaspoon (¼ teaspoon) ground cloves
- 2 large (2 large) eggs room temperature
- 1½ cups (340 g) pumpkin puree
- ½ cup (118.29 ml) canola or vegetable oil
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1½ teaspoons (1½ teaspoons) vanilla extract
Snickerdoodle Layer
- ⅓ cup (67 g) granulated sugar
- 1½ teaspoons (1½ teaspoons) ground cinnamon
- 1¼ teaspoons (1¼ teaspoons) ground cardamom
Instructions
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Preheat oven to 350°F. Grease a 9×5″ bread pan. For best results, also line with a parchment paper sling.
Pumpkin Loaf
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and cloves. Set aside.
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In a large bowl, whisk the eggs until light. Mix in the pumpkin puree. Add the oil, granulated and light brown sugars, and vanilla extract and whisk together thoroughly until well combined.
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Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until no flour streaks are visible. Be careful not to overmix.
Snickerdoodle Layer
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In a small bowl, mix together the granulated sugar, cinnamon and cardamom for the swirl.
Assembly & Bake
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Pour ½ of the pumpkin loaf batter into the prepared (greased and lined) pan. Evenly sprinkle the snickerdoodle layer on top of the batter, then carefully cover with the remaining batter. Smooth the top with a spatula.
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Bake the loaf for 60-70 minutes, or until the top is firm and a wooden toothpick inserted into the center comes out completely clean. If the top browns too quickly, tent loosely with foil.
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Allow the loaf to cool completely in the pan on a wire rack. This is crucial for its texture. When it’s fully cooled, carefully run a butter knife around the edges if needed, and use the parchment sling to remove it from the pan. Slice and enjoy!
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Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.