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 pumpkin. In fact, my pumpkin baking is just beginning! Which is why I’m excited to share this delectable (when was the last time you heard that word?) pumpkin pie bread recipe
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.
Pumpkin Pie Bread
- 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)
1. Preheat oven to 325 degrees.
2. Mix all dry ingredients in a large bowl.
3. Melt butter, then add water, pumpkin, and eggs. Beat well.
4. Add wet ingredients to dry ingredients, stir until just combined (over-beating will mean it will not rise at all).
5. Pour into a greased 5×9- inch loaf pan. Add a little brown sugar if you like.
6. Bake for 75 minutes.
7. Cool for fifteen minutes and then turn out onto a wire rack. Serve warm with whipped cream and pumpkin spice tea!
I swear I could eat the entire loaf. But I won’t – at least not in front of you.
Pumpkin Pie Bread Recipe
- Preheat oven to 325 degrees.
- Mix all dry ingredients in a large bowl.
- Melt butter, then add water, pumpkin, and eggs. Beat well.
- Add wet ingredients to dry ingredients, stir until just combined (over-beating will mean it will not rise at all).
- Pour into a greased 5×9- inch loaf pan. Add a sprinkle of brown sugar on top if you like.
- Bake for 75 minutes.
- Cool for fifteen minutes and then turn out onto a wire rack.
- Serve warm with whipped cream and pumpkin spice tea!
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.