This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.

Pumpkin Pie Bread

all-purpose flour

baking soda

baking powder

pumpkin pie spice

salt

white sugar

vegetable oil

eggs

(15 pumpkin puree

water

Preheat oven to 350 degrees F (175 degrees C).  Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.


In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.


Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.


STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry flour. I also cut the sugar down to 2 cups (I used cane juice) and dang if these healthier adjustments didn't make it moist and fabulously better for you! I can never justify adding over a 1/4 c. oil to anything baked. The kids loved it. The dogs loved it. And most importantly I loved it!

The bread turned out great.  I ended up having to bake it at a lower temp for a little longer because it was getting burned on the outside and still raw on the inside.  A tip for those who don't have pumpkin pie spice, you can make your own that works just great for this recipe.  3 tsp of pumpkin pie spice = 1.5 tsp cinnamon, 3/8 tsp allspice (or cloves), 3/4 tsp ground ginger, and 3/8 tsp nutmeg.

This recipe is delicious!  I used 5.75" X 3.25" pans (for gifts).  The recipe made 6 gift loaves and they were a HUGE hit!  For the smaller pans, I baked them for 20 minutes, then covered them with foil and baked another 20-25 mintues.  YUM!

This was pretty good pumpkin bread though I think it needs more spices. I combined the recommendations of others and used 1/2 whole wheat flour and 1/2 white flour. I also used 2 cups white sugar and 1 cup brown sugar and 1/2 cup applesauce and 1/2 cup oil. It made two loaves(8.5X4.5 pans) plus 6 muffins.

I made this just as the recipe directed and my review is based on doing just that with no changes. I found this to be moist (but really how often do you come across a dry pumpkin bread especially with a cup of oil?) pretty and with the compact but tender crumb you'd expect. It also had a deep pumpkin color. Choosing this recipe was merely for the reason that it called for less spice than I'm used to and no nuts or raisins. I wanted to try something different. Unfortunately pretty loaf as it is a loaf that admittedly turns out perfectly it is only mildly pumpkin flavored and only mildly spiced. In a word it's basically kind of blah. Moist beautiful but blah. Amp up the spices or add raisins craisins nuts or SOMETHING and this could easily be improved to at least 4-star quality.

this was my first time making homemade bread & it was great! i would definitely recommend this easy recipe.

I felt it needed a little more pumpkin flavor but the texture was wonderful and stayed moist.

my son who is 15 made this recipie for his foods class. They all loved it and he said it was really fast and easy.

The plan was to give one loaf away and keep one for our family...we ate it all and figured it was a good thing we never told the neighbors about it.

pumpkin pie bread

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 5.5

Cost: $3.63 /serving

Author : Tanja Miller

Ingredients

Instructions

Top Similar Recipes from Across the Web

Leftover Pumpkin Pie Bread

Vegan Pumpkin Pecan Pie Bread

Pumpkin Pie

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pumpkin pie

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie