Day 20: Pumpkin French Toast Loaf

I'm home in Oregon this week and wanted to make something special for our family visiting from out-of-town.  Obviously whatever I made had to be pumpkin and it didn't take me long to land on the idea of a Pumpkin French Toast Loaf, something I've been thinking about for the last few weeks.  French Toast Loaf is something I've made a few times before, adapting the recipe from Gingerbread Bagels.  However, I'd never made a Pumpkin French Toast Loaf before.  Below is the recipe I used for my Pumpkin French Toast Loaf - it was turned out great, not overly pumpkiny and extremely tasty!

Pumpkin French Toast Loaf

(adapted from Gingerbread Bagels)

  • 12 slices Texas Toast (I’ve also used Challah bread with this recipe)

Dry Mix

  • 1 1/4 cup packed light brown sugar

  • 1 teaspoon pumpkin pie spice

  • 8 ounces unsalted butter, thinly sliced


  • 1 1/4 cup heavy whipping cream

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • 1/2 cup pumpkin puree (1 cup if you want the pumpkin to be stronger)

Preheat oven to 350 degrees

Spray loaf pan with non-stick spray. For this recipe I use a 5 pound loaf pan. (If you don’t own one you can buy a disposable one at your local grocery store.)

Mix together the brown sugar and 1 teaspoon pumpkin pie spice. Set aside.

In a bowl, whisk together the heavy whipping cream, eggs, vanilla, pumpkin pie spice and pumpkin puree. Once batter is smooth, pour into a measuring cup.

In the pan, place 3 slices of bread on the bottom. Sprinkle 1/3 of the dry ingredients mixture on top. Put 1/3 of the butter on top of the dry ingredient mixture.

Put 3 more slices on top and press them down. Add another 1/3 of the brown sugar mixture on top of the bread followed by another third of the butter.

Place another 3 slices of bread on top. Again, press the bread down and sprinkle the remaining brown sugar mixture on top. Add the remaining butter.

Lift the bottom layer of bread slices and pour some of the batter under. Lift the bottom layer of bread all the way around the pan, pouring batter until there is batter under the entire first layer of bread.

Next, lift the following layer of bread slices and pour batter. Continue this process until you have poured batter all the way around this layer.

Pour the batter on top of the bread and press down. Add the last 3 slices of bread on top. Pour the batter on top of those slices and again press into the bread.

If there is any batter remaining, fill any empty spaces.

Cover the pan with parchment paper and foil. Set on a baking sheet covered with paper towels, this will help make cleanup easier if any of the batter leaks over. Leave the loaf in the refrigerator to set overnight.

When you are ready to bake it, remove the paper towels.  Bake at 350 degrees for 1 hour, keeping the parchment paper and foil on. Once the loaf reaches 160 degrees, remove the parchment paper and foil and bake for another 15 minutes.

Cool for 10 minutes before serving and enjoy!

If you’d like to serve your loaf on a plate instead of out of the pan, slide a knife around the edges, after cooling, and invert onto a tray. Then cut and serve.

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