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.
►
yield
24 serving(s)
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For pumpkin pie bread
- CAKE
-
baking spray
-
1 cvegetable oil
-
2 canpure pumpkin puree (not pumpkin pie filling)
-
2 2/3 cgranulated sugar
-
4eggs
-
3 cplus 3 tablespoons self-rising flour
-
1 pinchsalt
-
1 1/2 tspground cinnamon
-
1 tsppumpkin pie spice
- GLAZES
-
1/3 cstore-bought salted caramel
-
1 cpowdered sugar
-
1/2 cvanilla-flavored coffee creamer
How To Make pumpkin pie bread
-
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).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Pie Bread:
ADVERTISEMENT
ADVERTISEMENT