Pumpkin Pie Bread

Patrick Meyer

By
@patrickmeyer

I got this recipe from a Blue Ribbon Baking Class taught by Francine Bryson. It is the perfect edible gift for the fall season. You can let your guests decide between caramel and glaze.


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Rating:

Comments:

Serves:

24

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

CAKE

baking spray
1 c
vegetable oil
2 can(s)
pure pumpkin puree (not pumpkin pie filling)
2 2/3 c
granulated sugar
4
eggs
3 c
plus 3 tablespoons self-rising flour
1 pinch
salt
1 1/2 tsp
ground cinnamon
1 tsp
pumpkin pie spice

GLAZES

1/3 c
store-bought salted caramel
1 c
powdered sugar
1/2 c
vanilla-flavored coffee creamer

Directions Step-By-Step

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).

About this Recipe

Course/Dish: Cakes, Muffins, Sweet Breads
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy