Pumpkin Pie Bread 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.

PUMPKIN PIE BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish.
• Spread bread cubes into the prepared baking dish.
• Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
• Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

PUMPKIN BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a 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.

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.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PUMPKIN PIE BREAD

Steps:

• 1. Preheat oven to 350. Spray 2 9x5 loaf pans with baking spray or line 24 muffin cups with foil liners.
• 2. Whisk pumpkin, oil, sugar, and eggs. Stir in flour, salt and spices. Divide batter evenly between pans/cups.
• 3. Bake until the top is a deep red color and toothpick comes out clean, 40-45 minutes for and and 20-25 minutes for cupcakes.
• 4. Let cool. Transfer to serving plates. Combine powdered sugar and glaze to make a glaze, adjusting consistency if necessary. Drizzle caramel over one loaf and glaze over the other. (If you're doing cupcakes, drizzle 12 with caramel and 12 with glaze).

PUMPKIN PIE SPICE BREAD

Steps:

• In a large bowl, combine sugar, oil and eggs.
• Add pumpkin and mix well.
• Combine dry ingredients; add to the pumpkin mixture alternately with water.
• Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
• Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.