Irresistibly Moist Pumpkin Pie Bread
Indulge in the warm, comforting flavor of our Irresistibly Moist Pumpkin Pie Bread, the perfect treat for any occasion! This delightful bread combines the sweetness of pumpkin pie mix with a soft, moist texture that simply melts in your mouth. It’s incredibly easy to whip up, making it an ideal choice for both novice bakers and seasoned chefs alike. Whether you choose to bake it in mini loaves for gifting or in larger loaves to share with family and friends, you’ll find that this recipe delivers delicious results every time. Enjoy it fresh from the oven or toasted with a smear of butter for an extra touch of decadence!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
white sugar
2 1/2 cups (measured)
cooking oil (safflower oil recommended)
1 cup (measured)
eggs
4 (beaten)
all-purpose flour (or white whole wheat)
3 1/3 cups (sifted)
baking soda
2 teaspoons (sifted with flour)
salt
1 1/2 teaspoons (sifted with flour)
water
2/3 cup (measured)
canned pumpkin pie mix
15 ounces (mixed in)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease the bottom and sides of your loaf pans with cooking spray or butter. If you're using mini loaf pans, prepare 6; for standard loaves, prepare 2.
3
In a large mixing bowl, whisk together the white sugar and safflower oil until well combined. You can also use an electric mixer for ease.
4
Crack the eggs into the mixture and beat well until fully incorporated.
5
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
6
Gradually add the dry mixture and the water to the sugar mixture, alternating between the two, and beat after each addition until just combined.
7
Fold in the canned pumpkin pie mix gently until fully blended into the batter.
8
Pour the batter evenly into the prepared loaf pans.
9
For mini loaves, bake for about 35 minutes, then check for doneness. If needed, continue baking for an additional 4 minutes or until a toothpick inserted in the center comes out clean. For standard loaves, start checking at 50 minutes.
10
Once baked, remove from the oven and let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
11
Serve plain or enjoy with a pat of butter. Perfect for breakfast, snacks, or a delightful dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Irresistibly Moist Pumpkin Pie Bread?
This bread combines the warm, comforting sweetness of pumpkin pie mix with a soft, moist texture that melts in your mouth.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How should I prepare the loaf pans for baking?
You should grease the bottom and sides of the loaf pans with cooking spray or butter.
How many mini loaf pans does this recipe yield?
This recipe makes 6 mini loaves.
How many standard-sized loaf pans are needed if I don't use mini pans?
You will need 2 standard loaf pans for this recipe.
Which ingredients are mixed together first?
The white sugar and safflower oil are whisked together first until well combined.
Can I use an electric mixer for this recipe?
Yes, you can use an electric mixer to whisk the sugar and oil or beat the eggs for ease.
How many eggs are required for the Pumpkin Pie Bread?
The recipe requires 4 eggs.
Which dry ingredients should be sifted together?
The all-purpose flour, baking soda, and salt should be sifted together in a separate bowl.
What is the process for adding the dry ingredients and water to the batter?
Gradually add the dry mixture and the water to the sugar mixture, alternating between the two, and beat after each addition until just combined.
How should the canned pumpkin pie mix be added?
The canned pumpkin pie mix should be folded in gently until it is fully blended into the batter.
How long do mini loaves need to bake?
Mini loaves should bake for about 35 minutes, plus an additional 4 minutes if needed until a toothpick comes out clean.
When should I start checking standard loaves for doneness?
You should start checking standard-sized loaves at the 50-minute mark.
How do I know when the bread is finished baking?
The bread is done when a toothpick inserted into the center of the loaf comes out clean.
What is the recommended cooling process?
Let the bread cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
What are some serving suggestions for this pumpkin bread?
It can be served plain, fresh from the oven, or toasted with a smear of butter.
Can I use a different type of flour?
Yes, you can use all-purpose flour or white whole wheat flour.
What type of oil is recommended for the best results?
Safflower oil is recommended for this recipe.
Is this recipe suitable for beginner bakers?
Yes, it is incredibly easy to whip up, making it ideal for both novice bakers and seasoned chefs.
How much white sugar is used in the recipe?
The recipe calls for 2 1/2 cups of white sugar.
What size of canned pumpkin pie mix is needed?
You will need one 15-ounce can of pumpkin pie mix.
How much baking soda is required?
The recipe uses 2 teaspoons of baking soda.
How much water is added to the batter?
The batter requires 2/3 cup of water.
What amount of salt is used?
The recipe calls for 1 1/2 teaspoons of salt.
Is this recipe good for gifting?
Yes, baking them in mini loaves makes them an ideal choice for gifting.
Can this bread be eaten for breakfast?
Yes, it is perfect for breakfast, snacks, or as a delightful dessert.
How much flour is needed for the recipe?
The recipe requires 3 1/3 cups of flour.
What is the texture of the bread once baked?
The bread has a soft, moist texture that is described as irresistibly indulgent.
Does this recipe use pumpkin puree or pumpkin pie mix?
This specific recipe uses canned pumpkin pie mix.
Should the eggs be beaten before adding to the mixture?
Yes, the instructions indicate to beat the eggs well into the mixture until fully incorporated.