Pumpkin Pie Bread

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Pumpkin Pie Bread

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).

Printable Recipe Card

About Pumpkin Pie Bread

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



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