Description
This pumpkin bread uses pumpkin pie filling for rich flavor and easy prep. It stays moist, making it great for breakfast or snacks.
Ingredients
Scale
- 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
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 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 until the bread feels springy when gently pressed and a tester inserted in the center comes out clean.
- 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