Looking for a simple way to use up your canned pumpkin pie mix? This easy pumpkin bread recipe is delish and as easy as……pie.
I love everything pumpkin flavored. From pumpkin spice lattes to pumpkin martinis…….I love it all. Lately, we’ve been doing more baking than usual (thanks 2020)……and last week? I wanted to try a couple recipes to use up leftover items in our pantry. Lydia was begging for ONE MORE pumpkin item before we move into full blown Christmas……and this easy pumpkin bread experiment? Turned out even better than I expected it to!
If you’re on the hunt for something simple to bake with kids, or an easy bread recipe for holiday gifts…..this one is GREAT. It makes two loaves, and they’re perfect for wrapping and leaving on a neighbor’s doorstep.
Easy Pumpkin Bread
The secret to this easy pumpkin bread recipe? Pumpkin pie mix instead of pureed pumpkin. It’s DELISH, and make it even easier.
Ingredients:
32 ounce can of pumpkin pie mix
4 eggs
1 cup sugar
3 1/2 cups flour
1/2 cup vegetable oil
1/2 cup water
1/2 tsp of salt
2 tsp baking power
1 tsp baking soda
1 tsp cinnamon
Directions:
I promise this is just about the easiest recipe ever. Consider it a dump recipe. Meaning…..few steps dumped together and mostly just baking. These? All you need to do.
- Combine all dry ingredients: sugar, flour, salt, baking powder, baking soda, and cinnamon in a medium bowl and set aside
- In a separate bowl, combine wet ingredients: pumpkin pie mix, eggs, vegetable oil, water
- Add dry ingredients to wet, and mix until combined (you can do this with a hand mixer or stand mixer…..either works!)
- Distribute batter into two loaf pans (I greased both with butter first, you can also line them with parchment paper if preferred).
- Bake at 375 degrees for 50 – 60 minutes.
Want to try more holiday recipes? Try our Marshmallow and Caramel Sweet Potato Casserole or our Eggnog Pancakes!
If you try this easy pumpkin bread……let me know, I can’t wait to hear what you think!
