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Pumpkin Pie Filling Bread

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

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

  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 canned pumpkin pie filling.
  4. Add the dry mixture into the wet ingredients and combine until the batter is lump-free. Optionally fold in nuts for added texture.
  5. Pour the batter into the prepared bread pans, filling them about three-quarters of the way full.
  6. 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

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

Find it online: https://surgerecipes.com/pumpkin-pie-filling-bread/

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