This recipe features simple ingredients and has simple-to-follow instructions. I created this recipe with busy parents in mind who are looking for a tasty addition to their kids’ breakfast or Holiday treat. When my kids were little, they loved pumpkin bread. I made it a lot and I’ve been tweaking this recipe over the years. I still make it and always send a loaf to my granddaughter in college.
Follow the recipe cand read my tips on baking. Get ready to impress your friends and family with this amazing pumpkin bread. Try this recipe and let me know how you like it.
Tips For Lining Pan
1. Cut a piece of parchment paper 18″ x 5″ inches.
2. Line the bottom of the pan with it, leaving an extra 3″ of Parchment paper hanging over the sides of the pan. They kind of look like ears hanging over the pan.
3. Doing this will ensure that the bread does not stick to the bottom of the pan and makes it easier to take the bread out.
How To Test for Doneness And Not Overbake
- All ovens cook differently. When I try a new baking recipe, I set the timer for 8 minutes under the directed baking time. This is when I start testing for doneness. Test every two minutes until you see light crumbs sticking to the toothpick. Set loaves on a baking rack to cool. The bread will keep cooking while cooling on the racks. This will ensure your bread has a light, soft, moist crumb. If the toothpick comes out of the center completely clean, it’s overcooked. This is a learned technique; practice it when you bake. You will become an expert in judging when to remove your baked goods from the oven.
- Baking is learned by sight; directions are a starting point. The season, humidity of your home and oven will change the amount of flour you use. Notice the batter consistencies when baking; a quick bread batter is thicker than a cake batter, and so on.
- Completely cool before slicing. Resist the temptation to cut the bread when it’s hot. Leaving it to cool will set the bread with the steam created while cooling.
- This recipe will make two loaves. The smaller 8″x 3″ aluminum loaf tins will make 3 loaves.
How to Freeze Pumpkin Bread.
1. Pumpkin bread freezes well. It can be frozen for three months. if frozen longer, it will start to lose its flavor.
2. If you plan to freeze the bread, use the 8×3″aluminum loaf pans. Leave the bread in these tins. When completely cool, wrap them in plastic wrap, then cover them with aluminum foil. Label and date.
How to Serve
- Dust with Confectioners sugar
- Make my Cinnamon Cream Cheese Frosting for topping. It’s the best!
Spiced Pumpkin Bread
Equipment
- 1 stand mixer or hand mixer
- 1 silicone spatula to scrape batter of sides of bowl
- 2 mixing bowls,
- 1 whisk
- 2 8"x4" loaf tins
- Parchment paper
- 1 21'x13" baking sheet
Ingredients
- 1 - 15oz can of pumpkin pie mix, not pumpkin purée
- ⅔ cup heavy whipping cream
- 4 large eggs
- 1 cup vegetable oil
- 1½ cup granulated sugar
- 1½ cup light brown sugar
- 2 teas vanilla extract
Dry Ingredients
- 3½ cup all- purpose flour
- 2 teas baking soda
- 1½ teas salt
- 1 teas ground cinnamon
- 1 teas nutmeg
- ¼ teas ground cloves
- ¼ teas ground ginger
Frosting
Options For Frosting
- 1 Use Cinnamon Cream Cheese Frosting recipe
- 2 Dust with confectioners sugar
Instructions
- Place oven rack in center of oven. Preheat oven to 350 degrees.
- In a small bowl, whisk together the dry Ingredients: flour, baking soda, salt, and spices until combined.
- In a separate large bowl(stand mixer bowl if using), add eggs and beat until lemon colored( use a hand beater). Add pumpkin pie mix, whipping cream, oil, sugar, brown sugar and vanilla Extract. Beat until combined.
- Add the dry ingredients to the pumpkin mixture. Slowly hand stir until the dry ingredients are combined. Be careful not to over mix! Over mixing makes dense bread.
- Pour into prepared pans. Place the pans 2-3" apart on a rimmed baking sheet. Put the sheet with pans in the center of the oven for 50-60 minutes. Loaves are done when a toothpick inserted in the center comes out clean( See notes).
- Let the loaves cool in baking pans for 10-15 minutes before turning them out on a rack to cool.
- Cool completely before frosting with Cinnamon Cream Cheese Frosting or dusting with Confectioners sugar. Place the bread on a platter of your choice. Slice and serve.
TIP: Lining pan with parchment paper:
- Cut a piece of parchment paper 18" x 5" inches.
- Line the bottom of the pan with it, leaving an extra 3" of Parchement on each side of the pan.
- Doing this will ensure bread does not stick to the bottom of the pan and make it easier to put bread on a baking rack.
