Brandied Pumpkin Bread

Brandied Pumpkin Bread


"A wonderful hearty pumpkin bread made in the machine. I make it every Thanksgiving. It's not like your usual pumpkin breads (sweet breads) made for dessert, it's more a serve-with-the-meal kind of bread."
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2 h 50 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
  2. Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
  3. When the bread is done baking, remove it from the pan and allow to cool on a wire rack.


  • Cook's Note:
  • You may use vanilla extract instead of brandy and margarine instead of butter, if you prefer.
  • Editor's Note:
  • To make this recipe in a stand mixer, combine all of the ingredients except the softened butter in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the softened butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour.
  • Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel, and allow it to rise again until doubled, about 30 minutes. Bake the bread in a preheated 400 degree oven (200 degrees C) until golden brown, 25 to 30 minutes. Remove the bread from the pan and cool on a wire rack.



Nice texture and taste. The pumpkin flavor was very subtle, and I felt it could have used more pumpkin pie spice. The bread is just slightly sweet, and would be perfect to serve with Thanksgivin...

Followed the recipe but used 2 Tsp whiskey and allspice instead of pumpkin pie spice. Don't expect a sweet dessert. Using the machine setting in the recipe, the bread came out VERY nicely, cut e...

It's a solid bread recipe, but no flavor. Not only no pumpkin or brandy flavor, but really, no flavor to set it apart from white bread.

People who pitch a fit about reviews made on an altered recipe, do not read further. whiskey. I also don't keep pumpkin pie spice, so used my usual spices for pumpkin pie: cinnamon, ginger, clov...