pumpkin pie bread recipe
The Best pumpkin pie bread recipe
I’ve been making this pumpkin pie bread recipe for years, and it’s still a favorite in our household. My kids love helping me in the kitchen, and this recipe is one of the first ones they learned to make.
The best part about this recipe is that it’s so easy to customize – you can add nuts, chocolate chips, or even dried cranberries to give it an extra boost of flavor. I like to make a double batch so we have some on hand for quick breakfasts or snacks.
My family loves this bread because it’s moist and flavorful, and it’s perfect for any occasion – whether we’re having a big family gathering or just need a quick breakfast on the go. The pumpkin pie spice gives it a warm, comforting flavor that’s perfect for fall and winter.
Plus, it’s relatively healthy compared to other baked goods – with whole wheat flour and less sugar than traditional recipes. My kids also love that we can freeze individual slices for a quick breakfast on busy mornings.
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Pumpkin Pie Bread
A delightful blend of pumpkin pie and bread. This recipe combines the flavors of pumpkin pie filling into a soft, moist bread with a sweet and spicy aroma.
🥘Ingredients
For the Bread
For the Pumpkin Filling
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pumpkin Pie Bread Works
This pumpkin pie bread recipe is always a good idea for any occasion – whether we’re having a big family gathering or just need a quick breakfast on the go. One of my favorite things about this recipe is that it freezes beautifully, so I can make a batch and then freeze individual slices for up to 2 months.
When we’re ready to serve, simply thaw at room temperature or reheat in the oven until warm and crispy. I like to top mine with cream cheese or butter for an extra-special treat.
❓ Frequently Asked Questions About Pumpkin Pie Bread
1.
Q: What type of flour should I use for this recipe?
A: You can use either all-purpose flour or whole wheat flour for this recipe – both will give you a delicious result. If you’re using whole wheat flour, keep in mind that it may have a slightly coarser texture than all-purpose flour.
2.
Q: Can I substitute the pumpkin puree with canned pumpkin?
A: Yes, you can definitely use canned pumpkin in place of fresh pumpkin puree. Just make sure to use the unsweetened variety to avoid adding extra sugar to your bread.
3.
Q: How do I store leftover pumpkin pie bread?
A: You can store leftover pumpkin pie bread at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months. When you’re ready to serve, simply thaw at room temperature or reheat in the oven until warm and crispy.
4.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Keep in mind that gluten-free flours may behave differently, so you may need to adjust the liquid content of the recipe accordingly.
5.
Q: What’s the best way to reheat leftover pumpkin pie bread?
A: You can reheat leftover pumpkin pie bread in the oven by wrapping it tightly in foil and baking at 350°F (175°C) until warm and crispy. Alternatively, you can reheat individual slices in the microwave until warm and then top with butter or cream cheese for an extra-special treat.
