Pumpkin Pie Filling Bread

why make this recipe

This pumpkin bread uses pumpkin pie filling for rich flavor and easy prep. It makes two loaves that stay moist. It is great for breakfast, snacks, or fall gatherings.

introduction

This recipe is simple and hands-on. You mix dry and wet ingredients, bake, and enjoy warm bread. The batter comes together fast, and the oven does the rest.

how to make Pumpkin Pie Filling Bread

Follow the steps below in order. Prep pans, mix dry ingredients, mix wet ingredients, combine, then bake.

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. 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. Serve warm or at room temperature with butter or cream cheese frosting.

how to serve Pumpkin Pie Filling Bread

Slice the bread and serve warm or cool. Spread butter, cream cheese, or a light frosting. It pairs well with coffee or tea.

how to store Pumpkin Pie Filling Bread

Let the bread cool fully. Wrap loaves in plastic wrap or store in an airtight container. Keep at room temperature for 2-3 days. Refrigerate up to 7 days. For longer storage, freeze slices in a sealed bag for up to 3 months.

tips to make Pumpkin Pie Filling Bread

• Do not overmix after adding flour. Mix until lumps are gone.
• Fill pans three-quarters full to avoid overflow.
• Test with a toothpick near the center; it should come out clean.
• Let loaves cool 10-15 minutes in the pan, then remove to cool on a rack to avoid soggy bottoms.

variation (if any)

• Add 1 cup chopped nuts or chocolate chips for texture.
• Swap half the brown sugar for maple syrup for a maple flavor.
• Stir in 1 cup raisins or dried cranberries for extra chew.

FAQs

Q: Can I use homemade pumpkin puree instead of pumpkin pie filling?
A: Pumpkin pie filling has spices and sugar. If you use homemade puree, add 2 teaspoons pumpkin pie spice and 1/4 to 1/2 cup sugar to match flavor.

Q: Can I bake this in one large pan instead of two loaves?
A: Yes. Use a larger loaf pan or a cake pan. Bake time may change. Check doneness with a tester.

Q: Can I make this gluten-free?
A: Use a cup-for-cup gluten-free flour blend. The texture may change slightly.

Q: How do I keep the bread moist?
A: Do not overbake. Use yogurt and pumpkin filling as in the recipe to keep it moist.

Q: Can I reduce sugar?
A: You can reduce each sugar by 1/4 cup, but the bread will be less sweet and slightly denser.

Conclusion

For an easy, moist pumpkin loaf you can try variations and serving ideas from this guide. For the original recipe source and more tips, see Pumpkin Pie Filling Bread – Sizzling Eats.

Pumpkin Pie Filling Bread

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• Author: kaoucheegmail-com
• Total Time: 75 minutes
• Yield: 2 loaves 1x
• Diet: Vegetarian

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Description

This pumpkin bread uses pumpkin pie filling for rich flavor and easy prep. It stays moist, making it great for breakfast or snacks.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

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

Notes

Do not overmix after adding flour. Mix until lumps are gone. Allow loaves to cool in the pan for 10-15 minutes before transferring to a cooling rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 18g
• Sodium: 250mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Keywords: pumpkin bread, fall recipes, quick bread, easy baking, pumpkin spice