pumpkin pie bread
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.
prep time
10 Min
cook time
40 Min
method
Bake
yield
24 serving(s)
Ingredients
- CAKE
- - baking spray
- 1 cup vegetable oil
- 2 cans pure pumpkin puree (not pumpkin pie filling)
- 2 2/3 cups granulated sugar
- 4 - eggs
- 3 cups plus 3 tablespoons self-rising flour
- 1 pinch salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- GLAZES
- 1/3 cup store-bought salted caramel
- 1 cup powdered sugar
- 1/2 cup vanilla-flavored coffee creamer
How To Make pumpkin pie bread
-
Step 1Preheat oven to 350. Spray 2 9x5 loaf pans with baking spray or line 24 muffin cups with foil liners.
-
Step 2Whisk pumpkin, oil, sugar, and eggs. Stir in flour, salt and spices. Divide batter evenly between pans/cups.
-
Step 3Bake until the top is a deep red color and toothpick comes out clean, 40-45 minutes for and and 20-25 minutes for cupcakes.
-
Step 4Let 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).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Muffins
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#pumpkin
Keyword:
#pumpkin pie
Keyword:
#pie
Keyword:
#bread
Keyword:
#Pumpkin Bread
Keyword:
#pumpkin pie bread
Method:
Bake
Culture:
American
Ingredient:
Sugar
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