Posts Tagged ‘Pumpkin Bread’

The other day I was mindlessly wandering around Wally-World (because I have to kind of be in that state to handle being in the store) when I spied a loaf of pumpkin bread.

Snatching it up, I rushed home, thinking it was the cakey-kind of pumpkin bread and started thinking about how glorious it would taste.

When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.

Heaven! It was heaven in a plastic wrapper.

The next morning I promptly made it into French toast with cinnamon butter.

I think my taste buds may still be cheering a bit. Either that, or begging for an encore.

This recipe is super easy and fast.





Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!


Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.


Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.



Mix softened butter with a dash of cinnamon then slather over warm toast.


Pumpkin French Toast

Loaf of Pumpkin Bread, sliced

2 eggs

1/2 cup milk

1 tsp. vanilla

2 tsp. cinnamon

1 tbsp. butter


This will make approximately 6 pieces.

Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of  things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.

You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.

Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!

She Who Loves All Things Pumpkin


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Easy Pumpkin Bread

What can I say? It is nearly Thanksgiving and other than chocolate, my head is filled with thoughts of pumpkin delights. This easy pumpkin bread comes together quickly and has a nice mellow texture and flavor. You can add all sorts of wonderful goodies to it like chocolate chips, nuts, raisins, cranberries, whatever tickles your fancy. Or enjoy it plain!

Pumpkin Bread ingredients

Start by mixing sugars and spice - and everything nice.

Add eggs, butter, milk and pumpkin.

Add flour mix and whip it up.

Pour mix into a greased bread pan. Isn't this one pretty? Thanks, Hubby!

If you are a chocolate freak like me, this is where you realize chocolate chips or chunks would be really good and stir them into part of the batter.

Finally, the bread is ready to bake. (Please ignore the few chocolate chips giving away my chocolate addiction and the fact I forgot to add them until the batter was already in the pan.)

Hot out of the oven and ready to be devoured.


Pumpkin Bread
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 cup canned pumpkin pie filling
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350 degrees.

Combine flour, salt, baking soda and baking powder. Set aside.

Mix together sugars, cinnamon and spice. Add in eggs, milk, butter and pumpkin. Mix well. Add in flour mixture. If you want to go crazy and add nuts or chocolate chips, now would be the time to do that (as opposed to after you have the batter in the pan and end up poking things through the batter with your spoon – not that I have ever done that).

Bake for about an hour or until a knife inserted in the center comes out clean. Remove from oven. Cool. Thank yourself for making the bread from scratch and enjoy!

Happy Entertaining!


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