Pumpkin Pie Spice Bread Recipes

PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

PUMPKIN PIE BREAD

Steps:

• 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.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
• Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN PIE SPICE BREAD

Steps:

• In a large bowl, combine sugar, oil and eggs.
• Add pumpkin and mix well.
• Combine dry ingredients; add to the pumpkin mixture alternately with water.
• Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
• Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

PUMPKIN AND SPICE BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
• In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.