Pumpkin Pie Filling Bread

Do you have extra pumpkin pie filling on hand from making a batch of pumpkin pies? Perhaps you bought the wrong kind of pumpkin and are left with tons of cans of pumpkin pie mix? Regardless, I have the perfect recipe for you to bake up! This Pumpkin Pie Filling Bread is made with Libby’s Pumpkin Pie Filling Mix and comes out so moist, springy, and delicious!

Plus, it is made with non-fat Greek yogurt which is perfect for anyone (like myself) who is trying to reduce their seed oil consumption. While the yogurt changes the texture to be slightly more chewy (you can also use sour cream) it is absolutely irresistible. Best of all, this recipe makes two, large 9″ loaves or two 8 1/2″ loaves plus one tiny loaf (ceramic). That means there will be lots of pumpkin bread to go around or freeze for later!

• All-Purpose Flour – Provides the structure for the bread. It also helps to absorb some of the moisture from the other ingredients, which helps to prevent the bread from becoming too dense.
• Pumpkin Pie spice – Gives the bread its characteristic flavor. It is a blend of spices that typically includes cinnamon, ginger, nutmeg, and cloves.
• Baking Soda – A leavening agent that helps the bread to rise. It reacts with the acids in the other ingredients to create carbon dioxide gas, which causes the bread to rise.
• Salt – Enhances the flavor of the bread and helps to balance out the sweetness of the brown sugar.
• Light Brown & Granulated Sugar – Adds sweetness and moisture to the bread. It also helps to give the bread a slightly chewy texture.
• Non-fat Greek Yogurt- Keeps the bread moist and tender. It also helps to prevent the bread from becoming too dry.
• Whole Milk – Adds moisture and flavor to the bread. It also helps to make the bread softer and more tender.
• Eggs – Add structure and flavor to the bread. They also help to bind the other ingredients together.
• Vanilla extract – Adds flavor to the bread. It also helps to enhance the flavor of the other ingredients.
• Chopped Nuts (optional) – The chopped nuts add a bit of crunch and texture to the bread. They are also a good source of protein and fiber.

1. Preheat oven to 350 degrees F. Prepare two 9″ bread pans with nonstick baking spray or 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, sugars, Greek yogurt, milk, vanilla, and pumpkin pie filling.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in nuts if desired.
5. Pour the batter into the prepared pans filling them about 3/4 of the way full.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pans for 10 minutes before removing it to a wire rack to cool completely.

• For a richer flavor, use dark brown sugar instead of light brown sugar.
• If you don’t have pumpkin pie spice, you can substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg.
• To make the bread ahead of time, bake it according to the recipe, then let it cool completely. Wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 2 months. When you’re ready to serve it, thaw it overnight in the refrigerator and then let it come to room temperature for about 30 minutes before slicing into it.
• If you want to add a little bit of a crunch to your bread, you can sprinkle it with chopped nuts before baking it.

This pumpkin quickbread is so delicious that it just might fly off the counter. However, if you do need to store it, here is how to keep your loaves super fresh for your fall snacking and breakfast needs.

1. Allow the bread to cool completely on a wire rack.
2. Wrap the bread tightly in plastic wrap.
3. Store the bread in an airtight container at room temperature for up to 4 days.
4. If you are storing the bread for more than a few days, it is best to refrigerate it.
5. Do not store the bread in a warm or humid environment, as this can cause it to become stale.

1. To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil.
2. Place the bread in a freezer-safe bag or container.
3. Freeze the bread for up to 3 months.
4. To thaw the bread, remove it from the freezer and let it thaw at room temperature for 2-3 hours.
5. You can also warm the bread in the microwave for 10-15 seconds before serving.

• Pumpkin Pie Custard
• Jumbo Bakery Style Pumpkin Muffins
• Pumpkin Truffles