why make this recipe

Pumpkin Pie Filling Bread is a delightful treat that combines the warmth of fall spices with the comforting flavors of pumpkin. It’s perfect for breakfast, a snack, or even dessert. This bread captures the essence of pumpkin pie in a new and exciting way, making it a seasonal favorite that you can enjoy anytime.

how to make Pumpkin Pie Filling Bread

Ingredients:

3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
¾ teaspoon salt
30 ounces pumpkin pie filling
1 cup granulated sugar
1 cup light brown sugar
½ cup non-fat Greek yogurt
½ cup whole milk
4 large eggs
2 teaspoons vanilla extract

Directions:

Preheat the oven to 350 degrees F. Spray two 9” bread pans with nonstick baking spray or line them with parchment paper.
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, Greek yogurt, milk, vanilla extract, and canned pumpkin pie filling.
Add the dry mixture into the wet ingredients and combine until the batter is lump-free. If you like, you can fold in some nuts for added texture.
Pour the batter into the prepared bread pans, filling them about three-quarters of the way full.
Bake for 50-60 minutes. The bread is done when it feels springy when gently pressed and a tester inserted into the center comes out clean.

how to serve Pumpkin Pie Filling Bread

Pumpkin Pie Filling Bread is best served warm or at room temperature. You can slice it and enjoy it plain, or add a pat of butter or a drizzle of cream cheese frosting for extra flavor. It pairs wonderfully with a cup of coffee or tea, making it a great choice for cozy gatherings or a quiet afternoon at home.

how to store Pumpkin Pie Filling Bread

To store Pumpkin Pie Filling Bread, let it cool completely after baking. Then, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing the bread in slices. Just make sure to wrap each slice well before freezing.

tips to make Pumpkin Pie Filling Bread

Make sure all your ingredients are at room temperature before mixing for a smoother batter.
Don’t overmix the batter; combine until just blended for the best texture.
If you like nuts, walnuts or pecans work great in this recipe.
You can add chocolate chips for a sweeter twist.

variation

You can easily customize this recipe by adding different spices or mix-ins, such as raisins or dried cranberries. For a chocolatey version, consider adding chocolate chips, or for a nutty flavor, chopped pecans or walnuts make great additions.

FAQs

Can I use fresh pumpkin instead of canned pumpkin pie filling?
Yes, you can use fresh pumpkin puree. Just be sure to season it with pumpkin spices, sugar, and other flavors as needed since canned pumpkin pie filling already has these ingredients included.
What can I do if my bread is too moist?
If your bread turns out too moist, it may need more baking time. Ensure you check it with a toothpick or tester in the center. If it comes out with wet batter, continue baking in small increments.
Can I substitute ingredients in this recipe?
Yes, you can substitute Greek yogurt with sour cream or even buttermilk. You can also use different types of sugar, although this may slightly alter the flavor and texture of the bread.

Pumpkin Pie Filling Bread

Print Recipe

A delightful treat combining fall spices and comforting pumpkin flavors, perfect for breakfast, snacks, or dessert.

Prep Time: 15
Cook Time: 60
Total Time: 75
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Spray two 9” bread pans with nonstick baking spray or line them with parchment paper.
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, Greek yogurt, milk, vanilla extract, and canned pumpkin pie filling.
Add the dry mixture into the wet ingredients and combine until the batter is lump-free. Optionally fold in nuts for added texture.
Pour the batter into the prepared bread pans, filling them about three-quarters of the way full.
Bake for 50-60 minutes, or until the bread feels springy when pressed gently and a tester inserted into the center comes out clean.

Notes

Serve warm or at room temperature, and enjoy plain or with butter or cream cheese frosting. Can be stored at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: pumpkin bread, fall dessert, pumpkin pie filling, quick bread, autumn recipes