A perfect recipe for when you accidentally bought pumpkin pie mix instead of pure pumpkin or bought too much of the mix and didn't make all the pie.
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin bread, pumpkin pie filling
Servings: 8 slices
Author: Jackie
-
1 ¾
cup
all-purpose flour
-
½
cup
granulate white sugar
-
½
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
allspice
-
¼
teaspoon
salt
-
1
teaspoon
vanilla
-
15
oz
can pumpkin pie mix
-
⅓
cup
vegetable oil
-
¼
milk
-
1
eggs
-
Preheat oven to 350 degrees F. Line a standard sized loaf pan with parchment paper or lightly greased foil.
-
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.
-
Create a well in the center of the flour mixture. Add the pumpkin pie mix, oil, milk, and eggs and whisk until smooth.
-
Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted into the center of the bread and comes out with only a few moist crumbs.
-
Cool in pan for 10 minutes then remove and cool completely on a wire rack.
-
Slice and serve.
The pumpkin bread will stay delicious and moist if stored in wax paper for up to 4 days.
Wrap tightly and store in a ziplock bag and freeze for up to 3 months. Thaw and bring bread to room temperature before serving.