Pumpkin Bread Using Pie Filling Recipes

PUMPKIN PIE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
• In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

PUMPKIN PIE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9x5 inch loaf pans.
• Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.
• In a large bowl, beat together sugar, oil, eggs, and pumpkin.
• Stir in flour mixture alternately with water.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
• For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.