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

Step-By-Step

1Preheat oven to 350. Spray 2 9x5 loaf pans with baking spray or line 24 muffin cups with foil liners.
2Whisk pumpkin, oil, sugar, and eggs. Stir in flour, salt and spices. Divide batter evenly between pans/cups.
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.
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).

About Pumpkin Pie Bread

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