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Brandied Pumpkin Bread

Rated as 4.29 out of 5 Stars

"A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread."
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Ingredients

2 h 50 m servings 250 cals
Original recipe yields 8 servings (1 1.5-pound loaf)

Directions

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  • Prep

  • Cook

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  1. Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
  2. Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
  3. When the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Footnotes

  • Cook's Note:
  • You may use vanilla extract instead of brandy and margarine instead of butter, if you prefer.
  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the bread in a preheated 400 degree oven (200 degrees C) until golden brown, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.

Nutrition Facts


Per Serving: 250 calories; 3.9 g fat; 45.8 g carbohydrates; 7 g protein; 8 mg cholesterol; 387 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

Nice texture and taste. The pumpkin flavor was very subtle, and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet, and would be perfect to serve with Thanksgivin...

Most helpful critical review

It's a solid bread recipe, but no flavor. Not only no pumpkin or brandy flavor, but really, no flavor to set it apart from white bread.

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Nice texture and taste. The pumpkin flavor was very subtle, and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet, and would be perfect to serve with Thanksgivin...

It's a solid bread recipe, but no flavor. Not only no pumpkin or brandy flavor, but really, no flavor to set it apart from white bread.

Followed the recipe but used 2 Tsp whiskey and allspice instead of pumpkin pie spice. Don't expect a sweet dessert. Using the machine setting in the recipe, the bread came out VERY nicely, cut e...

I really liked it. Glad I read a few of the others reviews first as I added twice as much pumpkin spice and I was quite pleased.

People who pitch a fit about reviews made on an altered recipe, do not read further. whiskey. I also don't keep pumpkin pie spice, so used my usual spices for pumpkin pie: cinnamon, ginger, clov...

I just made this, and it's really awesome, although my bread looks, well, homemade, I left 1/2 cup of flour sitting on my counter,, but who cares, I'm not showing it around, this one is solely ...

I enjoyed the bread and there was just enough hint of pumpkin to satisfy me. Was great spreading butter on bread and leftover puree. I cooked mine on basic medium and did like the crust although...