My kids are huge fans of all things bread. Their Nana often makes us pumpkin bread, when she had a garden she made the best zucchini bread ever, and I will make banana bread when those bananas don’t get eaten fast enough. It’s an easy breakfast or snack and they ALWAYS like it!
When the CoronaVirus Pandemic was announced and we knew we would have to be home more I sent my husband to the store to pick up supplies. We bought more non-perishable items than we normally would because we didn’t know what this would all look like. I asked him to get canned pumpkin so I could make the kids bread. He showed up with canned pumpkin pie mix. And 4 cans of it. So…now I needed to figure out if I could make pumpkin bread with this stuff and sure enough I can! My kids LOVE it! I’m so glad because I HATE pumpkin pie and it’s not really the season for it.
Now this recipe can be converted if you only have canned pumpkin. You would use 2 cans of pumpkin, add spices (2 tsp allspice, 1 1/2 tsp ground nutmeg, 2 tsp cinnamon, 3/4 tsp ground cloves). You would also decrease flour to 2 cups instead of 3, pumpkin pie mix has added water which is why it needs extra flour.
This recipe is pretty easy! You just dump and mix. In a bowl mix pumpkin pie mix, oil, and eggs and mix.
When this all mixed, you add in the sugar and mix well.
In a separate bowl mix together the flour, baking soda, baking powder, and salt. You then fold in flour into pumpkin mix until well combined.
This makes two nice sized loaves of Pumpkin Pie Bread. Grease two pans and pour in mixture evenly.
Now my kids and husband love chocolate chips in their sweet breads. I DO NOT! So this recipe is nice because I can pour half the batter in the first pan and then add chocolate chips into the batter and pour into the second pan. I like to use mini chocolate chips but you can use whatever you prefer, it makes no difference.
Since this was a bit of an experiment recipe, I was a little nervous the kids wouldn’t like it. They didn’t just like it, but they loved it! So I had to share. So easy and so yummy. Yes spring isn’t necessarily the time to make pumpkin bread but we are in a different state of mind these days. I’m trying to use up what we have and get creative. I love to bake and we may emerge a little heavier than when we started. My husband keeps joking that we may gain the covid 19 haha, unfortunately it may be true. Stay healthy my friends and reach out to us if you’d like us to look into anything or post about anything. We are here for you and would love any feedback or interactions with you!
- 30oz can of pumpkin pie mix (if you only have canned pumpkin then use two 15oz cans)
- 4 eggs
- 1 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 3 cups flour (if you only have canned pumpkin only use 2 cups of flour)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 salt
- (optional) chocolate chips. 1/2 cup per loaf of bread
- (if you are using canned pumpkin you need to add spices 2 tsp allspice, 1 1/2 tsp ground nutmeg, 2 tsp cinnamon, 3/4 tsp ground cloves)
- Preheat oven to 350 degrees.
- Grease two bread pans.
- Mix together pumpkin pie mix, eggs, and oil. When well mixed add sugar and mix well.
- In a separate bowl mix together flour, baking soda, baking powder, and salt. (This would also be the place to add spices if you are using canned pumpkin instead of pumpkin pie mix)
- Fold the flour mixture into wet pumpkin mixture. Mix until incorporated.
- If you want chocolate chips add them into mixture now.
- Split mixture into two greased pans evenly.
- Cook for 50-60 minutes. Use toothpick to make sure dough is completely cooked when toothpick comes out clean.
- Let cool and eat! Yummy. My husband said it’s nice and moist haha!
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