Best 2 Pumpkin Pie Bread Recipes

Pumpkin pie bread is a delightful blend of two beloved treats: pumpkin pie and bread. Combining the sweet, spiced filling of pumpkin pie with the soft, tender texture of bread results in a unique and flavorful treat that is perfect for fall gatherings or as a cozy treat on a chilly day. Whether you prefer a classic recipe or one with a twist, there's a perfect pumpkin pie bread recipe for every baker. Let's explore some of the best recipes for this delicious treat and the unique variations they offer.

Here are our top 2 tried and tested recipes!

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY

Pumpkin Pie Bread Pudding Recipe by Tasty image

Here's what you need: large eggs, pumpkin puree, granulated sugar, brown sugar, heavy cream, vanilla extract, milk, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, nonstick cooking spray, brioche bread, toasted pecan, ginger, whipped cream

Provided by Matthew Johnson

Categories Desserts

Yield 12 servings

Number Of Ingredients 17

Ingredients

6 large eggs
15 oz pumpkin puree
½ cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 tablespoon vanilla extract
1 cup milk
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
nonstick cooking spray, for greasing
2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
toasted pecan, chopped, for garnish
ginger, candied, minced, for garnish
whipped cream, ice scream, for serving

Steps:

In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
Preheat the oven to 350°F (180°C).
Just before baking, toss the bread cubes to redistribute the liquid.
Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 21 grams

PUMPKIN PIE BREAD PUDDING

Pumpkin Pie Bread Pudding image

Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.

Provided by Mary

Categories Fruits and Vegetables Vegetables Squash

Time 2h10m

Yield 12

Number Of Ingredients 17

Ingredients

1 loaf French bread, cut into cubes
½ cup raisins, or more to taste
1 teaspoon maple-flavored extract
1 teaspoon rum-flavored extract
¼ cup water, or as needed
3 cups milk
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
3 large eggs
⅓ cup brown sugar
⅓ cup butter, melted
2 tablespoons molasses
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger

Steps:

Grease a 9x13-inch baking dish.
Spread bread cubes into the prepared baking dish.
Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.7 g, Cholesterol 76 mg, Fat 11.3 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 456.1 mg, Sugar 34.9 g

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree yields the best flavor and texture. To make your own puree, roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix the ingredients just until they are combined.
Use a Bundt pan for a festive presentation: A Bundt pan will give your bread a beautiful, decorative shape that is perfect for special occasions.
Serve the bread warm with a dollop of whipped cream or a scoop of vanilla ice cream: This will make the bread even more delicious and indulgent.

Conclusion:

Pumpkin pie bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dessert. It is easy to make and can be customized to your liking. With its moist texture, sweet pumpkin flavor, and warm spices, pumpkin pie bread is a perfect way to celebrate the fall season.

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