Recipes for "pumpkin bread"

Preheat an oven to 350 degrees F (175 degrees C).

Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.

Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.

Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.

Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.

Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.

Beat milk, pumpkin purée, 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 aside until bread has absorbed liquid, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 7x11-inch baking dish with cooking spray.

Place bread cubes in the prepared baking dish; pour half-and-half on top.

Combine pumpkin purée, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest in a large bowl; pour over bread cubes.

Bake in the preheated oven until the middle is set and edges are golden, 50 to 60 minutes.

Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.

Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.

Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.

Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Combine sausage, pumpkin, onion, and sun-dried tomatoes in a large skillet over medium heat; cook and stir until sausage is browned, 5 to 8 minutes.

Transfer sausage mixture to a large bowl. Mix in bread, heavy cream, Cheddar cheese, eggs, milk, Gruyere cheese, salt, and pepper. Spread mixture in the prepared baking dish.

Bake in the preheated oven until puffed and golden, 30 to 45 minutes.

Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.

Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.

Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.

Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.

Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.

Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.

Bake in the preheated oven until set, 35 to 45 minutes.

While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.

Remove bread pudding from the oven. Drizzle rum sauce over top and serve.

To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff.

Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.

Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan.

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Do not overmix! If adding chopped pecans or walnuts, stir them in.

Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

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Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.

In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.

Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.

Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.

Beat pumpkin purée, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans.

Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour.

Remove from the oven and set pans on a wire rack. Let cool completely before slicing.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans or three empty 16-ounce coffee tins.

Combine sugar, pumpkin, eggs, oil, and water in a large bowl. Beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt.

Fold in chocolate chips and nuts.

Evenly divide batter between the prepared pans, filling each 1/2 to 3/4 full.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Cool in pans on wire racks before removing to slice and serve. Enjoy!

Preheat the oven to 350° F and position a rack in the center. Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.

Place the pumpkin seeds in a small, dry skillet over medium heat. Cook, shaking the pan often, until the seeds brown lightly and make little popping sounds, about 3 minutes. Immediately pour them into a small bowl. Set aside.

In a large bowl, whisk together the pumpkin purée, brown sugar, oil, and ground flaxseed until the brown sugar is mostly dissolved. Whisk in the milk, water, and vinegar. Set aside.

In another large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice, and nutmeg.

Add the flour mixture to the bowl with the pumpkin mixture. Mix with a wooden spoon or rubber spatula until you have a cohesive batter with no dry streaks. The batter may have some small lumps, but that’s okay.

Divide the batter between the prepared pans and sprinkle the toasted pumpkin seeds on top. Bake the loaves until a toothpick or skewer inserted in the center comes out free of crumbs and the loaves spring back when you lightly press their center with your fingertip, about 55 to 65 minutes.

Cool the pans on a wire rack for 5 minutes, then remove from the pans and cool on the racks completely before slicing.

Leftovers! Bread will keep, tightly wrapped, for about 4 days at room temperature, and up to 3 months in the freezer.

1. Preheat the oven to 350 degrees F. Grease 2 (9x5 inch) bread pans.

2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans.

3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.

4. Transfer to the oven and bake for 40-45 minutes, or until center is just set.

5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.

6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter (you should do this!). Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan.

Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. Beat eggs, sugars, and vanilla together in another large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of loaf comes out clean, about 70 minutes.

Let cool in the pan for about 30 minutes, then invert loaf onto a wire rack to cool completely. Cut into 1-inch-thick slices.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans.

Mix pumpkin, oil, sugar, and eggs together in a large bowl. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl; stir into pumpkin mixture until well blended. Divide batter evenly between the prepared pans.

Bake in preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes to 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.

Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a large bowl. Mix until well combined. Fold in nuts and coconut until evenly distributed. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour and 15 minutes. Remove from the oven, cover loaves with aluminum foil tightly, and allow to steam for 10 minutes. Remove the foil and turn out onto a wire rack. Tent lightly with the foil and allow to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl; mix well. Stir in pumpkin, brown sugar, buttermilk, egg, and butter until well blended. Pour batter into a 9x5-inch loaf pan and smooth the top.

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir together bananas, pumpkin, honey, sugar, vegetable oil, and eggs in a large bowl. Combine flour, pie spice, baking powder, baking soda, cinnamon, and salt in a separate bowl. Stir flour mixture into banana mixture until just combined. Fold in raisins and walnuts. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Cool loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.

Preheat the oven to 350 degrees F (180 degrees C).  Butter a 9x5-inch loaf pan.

Whisk flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg together in a bowl.

In another bowl, combine pumpkin, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk together until smooth.

Add the flour mixture, and whisk in gently until the flour almost disappears. Stir in the chocolate chips and pumpkin seeds until evenly distributed.

Use a spatula to transfer batter into the prepared loaf pan. Tap the pan on the table a few times to bring air bubbles to the surface.

Bake in the preheated oven until a toothpick or wooden skewer inserted near the center comes out clean, 60 to 70 minutes.

Let cool in the pan about 45 minutes; remove to a wire rack to cool completely before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

Stir flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour wet mixture into dry while whisking until everything is well mixed. Fold walnuts into batter. Divide batter between the two prepared loaf pans.

Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow cooling 20 minutes before removing from the pans.

Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.

Whisk eggs together in a large bowl. Add pumpkin purée and vegetable oil; whisk until smooth.

Whisk flour, sugar, pudding mix, baking soda, cinnamon, and salt together in a separate bowl; stir into pumpkin mixture. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 75 to 80 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Mix white sugar and applesauce together in a large bowl until well combined; stir in pumpkin puree and beaten eggs until smooth. Mix in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Pour batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Sprinkle loaves with confectioners' sugar to serve.

Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.

Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of pumpkin mixture. Fold in with a spatula until just blended. Pour into the prepared pans.

Bake in the preheated oven until nicely browned on top and a toothpick inserted in center comes out clean, about 50 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.

Combine sugar, pumpkin, oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture, alternating with water, beating batter briefly after each addition. Divide batter evenly between the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, for 60 to 70 minutes.

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.

To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

Bake for 60 minutes, or until tester inserted in the center comes out clean.

In a large bowl, whisk 2 1/3 cups (280g) bread flour, whole wheat flour, salt, cinnamon, ginger, nutmeg, and cloves. Set it aside.

In a medium bowl, use a rubber spatula or your fingers to dissolve the sourdough starter in the water.

Add the sourdough mixture into the flour mixture. Use a rubber spatula or your fingers to stir the mixture until it’s fully combined. Cover the bowl with plastic wrap and set it aside in a warm place (ideally 78°F) for 30 minutes.

Working inside your bowl, spread a third of the pumpkin purée on top of the dough. Use your hands to fold the dough onto itself and over the pumpkin purée, until it is fully incorporated into the dough.

Repeat with the remaining pumpkin purée, a third of it at a time until fully incorporated.

If the dough is too wet (it sticks to the bowl and your fingers making it impossible to work with), add more flour, one tablespoon at a time up to 1/3 cup (40g), mixing it in well with each addition. The dough should be wet, but not so sticky that it’s hard to work with.

Simply Recipes / Hannah Dela Cruz

Form the dough into a round ball in the bowl. Cover the bowl with plastic wrap and let it rise for 30 minutes.

Strengthen the dough by performing a series of coil folds. Working over the bowl, lift the dough up with both hands, gently holding the sides of the dough.

Allow gravity to pull some of the dough downward, stretching it. Lower the dough onto itself to create a coil-like pattern, then turn the dough 90 degrees. This is considered one coil fold.

Do four or five coil folds then cover the bowl with plastic wrap to rest the dough for 30 minutes. Repeat these series of coil folds and rests until the dough looks smooth, feels airy, and is slightly tacky (not overly sticky).

Simply Recipes / Hannah Dela Cruz

After your last coil fold, allow the dough to rise inside the covered bowl undisturbed for 1 hour. Don’t let your dough double in size or it may be over-proofed.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Dust your countertop lightly with all-purpose or bread flour. Without deflating it, turn the dough out and gently form it into a tight ball. The goal here is to create surface tension in your dough while being as gentle as possible as to not knock any air out. Let it rest uncovered for 15 minutes.

Simply Recipes / Hannah Dela Cruz

While the dough rests, place a clean tea towel inside an 8-inch banneton or bowl. The tea towel should be large enough to line the bottom of the banneton and hang over its sides. Later, the sides will be used to cover the top of the dough. Lightly dust the towel with rice flour (or another non-gluten flour).

Pick up the left and right side of the dough and fold them towards the center of the dough, one on top of the other like you’re folding a letter.

Pick up the side of the dough furthest away from you towards the center of the dough and then flip the dough over so that the seam is now on the bottom.

Use your hands to lightly tuck the outer edges of the dough under itself. This will create tension on the surface of the dough.

Transfer the dough into the prepared banneton seam-side up. Lightly cover the dough with the hanging sides of the tea towel.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Transfer the banneton into the refrigerator and allow the dough to rest overnight (at least 8 hours) to deepen the flavors.

Simply Recipes / Hannah Dela Cruz

With the oven rack positioned in the middle, preheat the oven to 500°F with a 5-quart lidded round Dutch oven inside. If you don’t have a Dutch oven, you could set your oven up to create steam by placing a pizza stone on the top rack of your oven and cake pan filled with water on the bottom rack.

If your Dutch oven has a lid with a black knob, wrap some aluminum foil around it since it may not withstand the hot oven.

Take the dough out of the refrigerator while you get your decorating materials ready.

Cut four 24-inch pieces of butcher’s twine. Fill a small bowl with grapeseed oil (or any neutral flavored oil). Dunk the twine into the bowl to coat them with oil.

While the dough is still in the bowl or banneton, place one piece of oiled twine across the center of the dough, then place a second piece across the dough in the opposite direction to form an X. You will have four quadrants. Repeat the pattern dividing each quadrant in half. Make sure they are evenly spaced. It should look like an asterisk.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Place an 8-inch square piece of parchment on top of the strings. Flip the banneton to turn the dough out on top of the parchment paper on your countertop.

Bring the twine up toward the top of the dough and tie them together. Snip off any excess twine. The pattern should look like the same crisscross pattern you created on the bottom.

If you’re a confident bread baker, use a sharp knife or a bread lame to score the dough between each section by making a few shallow cuts on the surface to make the pumpkin bread even more decorative. This is totally optional but feel free to have fun and be creative with your patterns.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Carefully remove the hot Dutch oven from the oven and transfer the dough with the parchment paper into it. Place the lid on the Dutch oven, put it into the oven, and turn the temperature down to 450°F.

Bake the loaf for 30 minutes. Remove the lid off the Dutch oven and bake the loaf for 10 to 15 more minutes, until the crust has browned to your liking.

Carefully transfer the loaf onto a wire rack to cool for 5 minutes. Cut the twine off and stick a cinnamon stick in the middle of your loaf to make it look like the pumpkin’s stem.

Allow the loaf to cool completely before slicing, about 2 hours.

Simply Recipes / Hannah Dela Cruz

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).

Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.

Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.

Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.

Add the pumpkin pie filling, evaporated milk, and eggs to a 9x13-inch pan. Whisk until evenly combined.

Sprinkle the spice cake mix over the pumpkin mixture in an even layer.

Drizzle the melted butter evenly over the cake mix, covering it as much as possible (it’s fine if a few little dry spots remain). Sprinkle the chopped pecans on top, if using.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Bake the cake until it is beginning to brown around the edges, 50 minutes to 1 hour. The toothpick test won’t work with this cake; it will remain gooey in the center when it’s done. It should jiggle just a little bit, but if it is very liquidy when moved, let it bake for a few minutes longer.

Let the cake cool to room temperature in the pan, about 2 hours. At this point, it’s ready to serve at room temperature or chill in the fridge for a few hours or up to a day in advance, and can be served chilled.

Cut into the cake and use a thin, flexible spatula or to transfer the slices to serving plates. The cake will be sticky on the bottom, so a flexible spatula works best to get a clean slice. If you don’t mind a more rustic look, feel free to scoop out portions with a spoon.

Top with whipped cream or ice cream and a sprinkle of cinnamon, then serve.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.

Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside. Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.

Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.

Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

Whisk the eggs, milk, and vanilla together. Heat a nonstick or oiled skillet over medium high heat.

Dip each piece of pumpkin bread in the mixture and soak for about 20 seconds. Let excess drip off, then transfer to the hot skillet and fry for a few minutes on each side (and repeat if needed) until both sides are golden brown and almost crispy (but the insides will still be soft).

Serve with butter, maple syrup, and toasted coconut. And everything else in the world because French toast toppings are the most fun.