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Nutrition Facts
Serving Size 1 (84g) Recipe makes 24 servings
Calories 261
Calories from Fat 91		(34%)
Amount Per Serving		%DV
	Total Fat 10.1g	15%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 229mg		9%
Potassium 93mg		2%
Total Carbohydrate 40.3g		13%
	Dietary Fiber 0.6g	2%
	Sugars 25.4g
Protein 3.1g		6%
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Pumpkin Pie Bread

Recipe #195348 | 1¼ hours | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Annacia
Nov 13, 2006

This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.

SERVES 24 (change servings and units)

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease two 9x5 inch loaf pans.
3
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.
4
In a large bowl, beat together sugar, oil, eggs, and pumpkin.
5
Stir in flour mixture alternately with water.
6
Divide batter evenly between the prepared pans.
7
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

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Featured Reviews for This Recipe

From: Chef #1414252

On Oct 13, 2009

Huge hit at a Thanksgiving party! I followed the recipe exactly but decided to whip up some cream cheese frosting to add to this bread's deliciousness All I did was take"whipped" plain cream cheese, whip it with some confectioners sugar and a little vanilla extract, to taste.

1 person found this review helpful

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From: appleydapply

On Oct 26, 2008

Delicious! It is good plain, or even better lightly toasted & buttered. My suggestion to other cooks is to use a large stand mixer (Kitchenaid). I didn't feel like getting mine out, and had a hard time mixing the large amount of batter with my hand-held.

0 people found this review helpful

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From: Greeny4444

On Dec 17, 2008

With fall here and pumpkins all over the place, I was wanting to bake some sort of pumpkin-y thing. I am glad I chose this quick bread. This is an excellent recipe! I did add 1 tsp. of vanilla to the wet mixture and 1/2 tsp of cloves to the flour mixture, but other than that, followed the recipe exactly. My loaves were done in 55 min. They made the house smell so good and taste so good as well! Thanks, Annacia, for a keeper! UPDATE: I baked this recipe in 3-8x4 loaf pans at 350 degrees for 46 minutes, and they came out perfect!!

3 people found this review helpful

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From: beth

On Oct 6, 2008

I thought this was easy and excellent. I had only three eggs and it turned out fine. I did put a splash of vanilla extract in there. I will also add walnuts next time, and there will be a next time. Thanks for a keeper.

2 people found this review helpful

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