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+ servings
Leftover Pumpkin Pie Bread
Prep Time
10 mins
Cook Time
50 mins
 
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
Ingredients
  • 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
  • cup vegetable oil
  • ¼ milk
  • 1 eggs
Instructions
  1. Preheat oven to 350 degrees F. Line a standard sized loaf pan with parchment paper or lightly greased foil.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.
  3. Create a well in the center of the flour mixture. Add the pumpkin pie mix, oil, milk, and eggs and whisk until smooth.
  4. 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.
  5. Cool in pan for 10 minutes then remove and cool completely on a wire rack.
  6. Slice and serve.
Recipe Notes

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.