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Anyway You Like It Pumpkin Breads

Anyway You Like It Pumpkin Breads
Makes:
10 slices per loaf (Makes two loaves)
Prep Time:
15
minutes
Total Time:
95
minutes
based on
10 reviews
Anyway You Like It Pumpkin Breads offer a delicious chance for you to be creative. Adding in your favorite fruits like dried cranberries, chopped dates or raisins will add terrific flavors to this delectable bread.

In this recipe:


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Ingredients:

  • 3 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Stir Ins (raisins, sweetened dried cranberries or chopped dates)
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice, apple juice or water
  • 2 large eggs
  • 2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)

Directions:

PREHEAT oven to 350° F. Grease two 8 x 4-inch loaf pans.

COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into prepared pans. Sprinkle with your choice of Sprinkle Ons.

BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.

FOR EIGHT 5 1/2 x 3 1/4-INCH MINI-LOAF DISPOSABLE PANS:
PREPARE
as above. Bake for 38 to 42 minutes.

FOR TWO DOZEN MUFFIN CUPS:
PREHEAT
oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Needs work!

    Jen S from Nashville, Tn

    I didn't use any add ins because I was making it for other people with chilren and I didn't know if they would like nuts, raisins, etc. This bread was so bland and plain, I couldn't believe it! I put some melted butter on it and it was edible. I would not recommend this recipe.

  •  Star(s)

    Anyway you like it pumpkin bread - To Die For!

    Ilene Russo from

    I too bought the pie mix in error - and am so glad that I did. The recipe makes the most crazy-delicious pumpkin bread. It turned out moist and was gone in less than 30 minutes. I added in a handful of raisins. What a hit.

  •  Star(s)

    Good, Easy Bread. A Few Conversions Make it More H

    BILL UNKNOWN from W. Covina, CA

    This is a good, easy bread. We made some changes to make it more healthy. Use whole wheat flour, Organic turbinado brown sugar, Sea Salt, grape seed oil and olive oil spray on the pans. We also added about 1/3 cup of flax seed and did not use any Sprinkle Ons or frosting. It came out moist and everyone liked it alot, even the kids! I will make it again.

  •  Star(s)

    Pumpkin Bread

    janet yao from

    Easy recipe, wonderful taste. I accidently purchased the pumpkin pie mix,instead of the pure pumpkin. Lucky I found this recipe. Added dried cranbarry and chopped nuts. Turned out very tasty and moist pumpkin bread. My whole family loves it.

  •  Star(s)

    love it

    caitlin bernard from belchertown, MA

    love it sooooooooo much!!

  •  Star(s)

    Outstanding

    Ellen Casper from SIMPSONVILLE, SC

    Best ever. Easy to make. Great with strawberry cream cheese.

  •  Star(s)

    delicious pumpkin bread

    Lei Hatcher from HONOLULU, HI

    This was another great recipe...easy to do and easy to disappear! I added in walnuts and craisins and lessened the sugar. The family loved it! Next time I will make it in the muffin form so we don't have to wait too long to eat it!

  •  Star(s)

    Good, could be improved

    J I from Grand Rapids, MI

    I didn't use the stir ins or top it but I got good reviews. I made it into the muffins, and got 12 mini muffins along with 30 regular. I think I'll do a glaze on these next time. My only issue is it never tells you when to add the baking powder.

  •  Star(s)

    anyway you like it pumpkin bread

    elaine hilton from LITTLE FALLS, NJ

    Easy, moist, and DELICIOUS!! Add anything you like to this wonderful recipe! Enjoy!!!

  •  Star(s)

    Lots of Pumpkin Bread

    Danielle Pearles from Rochester, NY

    I tried this recipe out last night, and it definitely makes plenty to go around! I got 1 dozen muffins and a 9 inch loaf of bread. Easy to make, and good flavor - very pumpkin!! Great for the fall season.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 210
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 20g
  • Protein: 3g
  • Vitamin A: 35% of DV
  • Vitamin C: 4% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Anyway You Like It Pumpkin Breads

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Stir Ins (raisins, sweetened dried cranberries or chopped dates)
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice, apple juice or water
  • 2 large eggs
  • 2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)

 

Directions

PREHEAT oven to 350° F. Grease two 8 x 4-inch loaf pans.

COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into prepared pans. Sprinkle with your choice of Sprinkle Ons.

BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.

FOR EIGHT 5 1/2 x 3 1/4-INCH MINI-LOAF DISPOSABLE PANS:
PREPARE
as above. Bake for 38 to 42 minutes.

FOR TWO DOZEN MUFFIN CUPS:
PREHEAT
oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.

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