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pumpkin pie bread

patrickmeyer avatar
Recipe by
Patrick Meyer
@patrickmeyer
Greenville, SC

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 c
    vegetable oil
  • 2 can
    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

  • 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).
  • 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!
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