-
-
My review
Pumpkin Pie Bread
Tanja Miller
"This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 263Original recipe yields 24 servings (2 - 9x5 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 445537 Ratings
-
-
-
-
-
Most helpful positive review
12/18/2006
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 fl...
Most helpful critical review
6/11/2010
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, espe...
Most helpful
Most positive
Least positive
Newest
12/18/2006
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 fl...
4/28/2007
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...
12/20/2001
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 w...
11/3/2007
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 su...
6/11/2010
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, espe...
12/6/2001
this was my first time making homemade bread & it was great! i would definitely recommend this easy recipe.
12/11/2000
I felt it needed a little more pumpkin flavor, but the texture was wonderful and stayed moist.
11/21/2000
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.