This is an easy pumpkin bread recipe to mape and it tastes so much like pumpkin pie. This recipe is made with canned pumpkin and calls for evaporated milk. The batter is wet, very much like the batter for pumpkin pie. The bread also only has a slight rise, so you will be filling the prepared bread pan up to within 3/4 of an inch from the top.

Serve this bread warm, in slices. Top with whipped cream or serve with a scoop of ice cream. You can also prepare a light icing and drizzle the icing over the top of the loaf. A thinned icing can be used as a glaze. Powdered sugar can also be dusted over the top of the baked bread. Remember, try and serve warm or at room temperature. This is a very soft bread. Carefully slice it with a sharp knife.

Yield: 1 loaf.

See Also

Rosemary Bread Recipes for Mother's Day

Pumpkin Pie Recipes

Pumpkin Pie 101