Pumpkin Spice Bread

Course Dessert


  • 2 cups flour
  • 1 cup packed brown sugar
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup oil or shortening


  • Place Flexipan of choice on Perforated Baking Sheet and set aside. Preheat oven to 350°F degrees. 
  • In Stainless Mixing Bowl or Stand Mixer Bowl, combine flour, brown sugar, baking powder, spices, salt and baking soda.  Gently whisk or stir dry ingredients together until combined.  Add pumpkin, milk, eggs and oil/shortening. Mix on low speed until blended smooth and then beat on medium/high speed for an additional minute. 
  • Fill Flexipan of choice approx. 2/3 full with batter and tap bottom of baking sheet to level the batter out in each shape. 
  • Bake according to Flexipan mold or tray of choice. See suggested times below and always test for done with a toothpick.  When the toothpick comes out clean, the bread if ready!  Let cool completely before unmolding!


Suggested baking times:
  • Twin Tray – 30-35 minutes
  • Loaf Mold – 40-45 minutes
  • Classic Muffin – 20-25 minutes
To make the pumpkin with the Twin Tray:
Fill each side of the tray only ½ full.  After each half is baked and cooled completely, unmold and trim on the bottom to make sure the bottom of the two halves are level.  You can either just place the two cut ends together to create your pumpkin or fill with your favorite cream cheese frosting so you have a layer of frosting in between.  Next, use that cream cheese frosting to fill the center and place a handful of cinnamon sticks in the center to create your stem.  Dust with powdered sugar and cinnamon if desired for a finished look!