Pumpkin Pie Filling Bread Recipe You Must Try

There's something magical about baking with pumpkin pie filling – it's like capturing autumn in a loaf pan! My Pumpkin Pie Filling Bread recipe came about one chilly October morning when I accidentally grabbed the wrong can from my pantry. What started as a happy accident turned into our family's favorite fall treat, with its incredible moist texture and warm spices that make your whole kitchen smell like the coziest season.

What makes this bread so special? The pumpkin pie filling already has all those perfect spices blended in, so you get that nostalgic holiday flavor in every bite without measuring out a dozen different spices. It's foolproof, stays incredibly tender for days, and makes your house smell amazing while it bakes. Trust me, one slice of this warmly spiced bread with a cup of coffee and you'll be hooked!

Ingredients for Pumpkin Pie Filling Bread

Here's everything you'll need for this cozy autumn loaf:

• 3 cups all-purpose flour (spooned & leveled)
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• ¾ teaspoon salt
• 30 ounces pumpkin pie filling (not puree - trust me, there's a difference!)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• ½ cup non-fat Greek yogurt (or sour cream in a pinch)
• ½ cup whole milk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract

Pro tip: Set your eggs and yogurt out about 30 minutes before baking - they'll incorporate much better when not fridge-cold!

How to Make Pumpkin Pie Filling Bread

Okay friends, here's the step-by-step magic to make this autumn-perfect bread:

1. Preheat & prep: Crank your oven to 350°F (175°C) and grease a 9x5 inch loaf pan really well. That pumpkin mixture loves to stick!
2. Dry team: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Don't skip the whisking - we want those spices perfectly distributed.
3. Wet party: In a large bowl, beat the pumpkin pie filling, both sugars, yogurt, milk, eggs, and vanilla until smooth. I use my hand mixer for about 1 minute - just until everything is happily combined.
4. Bring them together: Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Some small lumps are totally fine - overmixing is the enemy of tender bread!
5. Bake it up: Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes. The bread is done when a toothpick inserted in the center comes out with just a couple moist crumbs (not wet batter).
6. Cool it down: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack. I know it's tempting, but don't slice it yet! Waiting at least 1 hour prevents crumbling.

Tips for Perfect Pumpkin Pie Filling Bread

• Start checking at 55 minutes - oven temps vary and overbaking dries it out.
• Fold in ¾ cup chocolate chips or chopped pecans at the end if you're feeling fancy.
• If the top browns too fast, tent loosely with foil during the last 15 minutes.
• For extra moisture, brush the warm loaf with melted butter - absolute game changer!

Why You’ll Love This Pumpkin Pie Filling Bread

• Moist texture for days – The pumpkin pie filling keeps this bread unbelievably tender, even after sitting on the counter
• Simple one-bowl magic – Minimal cleanup means more time to enjoy that heavenly pumpkin spice aroma
• Autumn in every bite – Warm spices already mixed into the filling give that nostalgic holiday flavor without the measuring fuss
• Endlessly adaptable – Perfect plain, or dress it up with chocolate chips, nuts, or a cream cheese swirl
• Crowd-pleasing versatility – Equally amazing for breakfast, dessert, or that 3pm coffee break when you need a little comfort

Pumpkin Pie Filling Bread Variations

Oh, the fun we can have with this recipe! My family's favorite variation is stirring in a handful of chocolate chips - the melty pockets take this bread to dessert territory fast. For crunch, toasted walnuts or pecans are divine. Want something fancy? Top the batter with a buttery streusel or swirl in cream cheese filling before baking. Dairy-free? No problem - swap the milk for almond or oat milk. This bread is your autumn playground!

Storing and Reheating Pumpkin Pie Filling Bread

This moist pumpkin bread stays fresh in an airtight container at room temperature for 3 days (if it lasts that long!). For longer storage, wrap cooled slices tightly in plastic wrap and freeze for up to 3 months. To reheat, pop a slice in the microwave for 15-20 seconds - just enough to make it feel fresh-from-the-oven warm again!

Pumpkin Pie Filling Bread FAQs

Q1. Can I use pumpkin puree instead of pie filling?
No! Pumpkin pie filling has added spices and sweetness that makes this bread special. Puree will give you a bland result and change the texture.

Q2. My bread always sinks in the middle - help!
This usually means underbaking. Ovens vary, so start checking at 55 minutes. The center should spring back when lightly pressed.

Q3. Can I make this recipe into muffins?
Absolutely! Fill greased muffin cups ¾ full and bake at 350°F for 20-25 minutes. Perfect for grab-and-go breakfasts!

Q4. Why is my bread dense instead of light?
You probably overmixed the batter. Stop stirring as soon as the flour disappears - lumps are okay!

Q5. Can I freeze the baked bread?
Yes! Wrap cooled loaf tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight at room temperature.

Nutritional Information

Estimates vary based on ingredients. Per slice: 250 calories, 45g carbs, 5g protein, 5g fat, and 2g fiber. Remember, nutrition can change with add-ins like nuts or chocolate!

Go grab that can of pumpkin pie filling and get baking - I can't wait to hear how your pumpkin pie filling bread turns out in the comments!

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