Pumpkin Pie Bread Recipe from Scratch!
Nothing says holiday baking quite like pumpkin pie bread! This delicious, moist pumpkin bread is perfect with whipped cream or cream cheese frosting.
Just because Thanksgiving is over doesn’t mean I’m done with fall dessert recipes. In fact, my pumpkin baking is just beginning! I want ALL the pumpkin desserts this year.
Which is why I’m excited to share this delectable (when was the last time you heard that word?) pumpkin pie bread recipe. With lots of pumpkin spice, because I just can’t get enough!
Because usually pie gets all the attention at this time of year. Pumpkin pie, apple pie, apple crisp, and more. It’s all pie, all the time.
Well, you might want to just hold up before you get out the rolling pin again. This pumpkin pie bread is kind of like what would happen if quick bread and pie filling had a baby.
It’s a loaf, but it’s got some ooey-gooey pumpkin goodness going on, with yummy crispiness from a dusting of brown sugar.
This pumpkin pie bread is super-easy, super-portable, and could be baked in mini loaves as a hostess gift or for knife-free (read: mess-free) sharing.
Ingredients
- 1½ cups sugar
- 1⅔ cups sifted all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 eggs, well beaten
- ½ cup butter
- ½ cup water
- ¾ teaspoon salt
- 2 tbsp pumpkin pie spice
- 1 cup canned pumpkin
- sprinkle of brown sugar (optional)
Tips and Thoughts for This Recipe:
- Avoid over (or under) blending the dry and wet ingredients or this quick bread will not be as perfect as you might like. Overmixing will lead to a tough and dense bread, and undermixing can result in uneven air bubbles and pockets of undercooked batter.
- Some people like to make their own pumpkin puree. To me, it’s not worth it, and I don’t notice the difference personally.
- Don’t be afraid to add tasty ingredients to flavor the bread like chocolate chips (what about white chocolate?) walnuts or pecans, dried fruit, or anything else you might like.
- To assess if the loaf is finished, you’re looking for it to puff up and crack on top – this is a sign that it has cooked all the way through.
- Allow the bread to cool (don’t get impatient!) before removing it from the pan. Otherwise it could stick to the pan or crumble apart.
- Baking the bread at a lower temperature for a longer time ensure that it stays moist!
I swear I could eat the entire loaf. But I won’t – at least not in front of you.
If you want to try a great cream cheese frosting recipe to go with it – this one is good. But this bread is amazing alone too! Let me know if you make this recipe in the comments.
Wouldn’t this be delicious for a fall bake sale? Get the printable recipe card below.
Pumpkin Pie Bread
Ingredients
- 1 1/2 cups granulated sugar
- 1 2/3 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 eggs well beaten
- 1/2 cup butter
- 1/2 cup water
- 3/4 teaspoon salt
- 2 T pumpkin pie spice
- 1 cup canned pumpkin
- 1 T brown sugar optional
Instructions
- Preheat oven to 325F. Prepare a loaf pan by spraying or greasing it.
- Mix sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice in a large bowl until combined.
- Place butter in a microwave safe bowl. Place bowl in microwave and cover bowl with a small plate. Heat butter at 50 percent power until melted, 30 to 60 seconds.
- Add the water, pumpkin, and eggs to the melted butter. Beat well.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Pour into the greased 5×9 inch loaf pan. Add a sprinkle of brown sugar on top if you like.
- Bake for 75 minutes. Insert a wood skewer to confirm that it's done and remove from the oven.
- Cool for fifteen minutes and then turn out onto a wire rack.
Nutrition
If you enjoyed this bread recipe, please let me know in the comments!
