There’s nothing quite like the scent of warm spices filling your kitchen as autumn rolls in – and this pumpkin pie filling bread has become my absolute favorite way to welcome the season. The secret? Using pumpkin pie filling instead of plain puree gives this loaf an incredible moisture and depth of flavor that’ll make your whole house smell like a cozy bakery. I stumbled onto this trick years ago when I grabbed the wrong can from my pantry, and oh my goodness, what a happy accident that turned out to be!
Now, my family demands this bread weekly throughout fall. The crumb stays perfectly tender for days (if it lasts that long!), and the blend of cinnamon, nutmeg, and cloves makes every bite feel like a hug. After countless batches, I’ve nailed down the perfect method to get that bakery-style domed top and even bake every time – trust me, you’re going to want to make this on repeat all season long.
Why You’ll Love This Pumpkin Pie Filling Bread
This isn’t just any pumpkin bread – it’s the one you’ll make all season and brag about to your friends. Here’s why it’s so special:
- The pumpkin pie filling keeps it unbelievably moist for days – no dry slices here!
- You get that perfect spiced fall flavor without measuring individual spices
- It’s easier than pie (literally) with simple pantry ingredients
- The Greek yogurt adds a hidden tang that balances the sweetness perfectly
Key Features
What makes this recipe truly stand out:
- No mixer needed – just whisk by hand for perfect texture
- One-bowl mixing (plus one for dry ingredients – we’re not animals)
- Kid-approved flavor that’s not too spicy
- Foolproof even for beginner bakers
Ingredients for Pumpkin Pie Filling Bread
Gathering the right ingredients is half the magic with this recipe. Here’s everything you’ll need to create that perfect autumn loaf:
Dry Ingredients
- 3 cups all-purpose flour (spooned & leveled – don’t pack it!)
- 2 tablespoons pumpkin pie spice (the good stuff – check your bottle’s freshness)
- 2 teaspoons baking soda (make sure it’s fresh and clump-free)
- ¾ teaspoon salt (I swear by kosher salt for baking)
Wet Ingredients
- 30 ounces pumpkin pie filling (that’s 2 cans – and yes, it MUST be pie filling, not puree!)
- 1 cup granulated sugar
- 1 cup packed light brown sugar (really press it into the measuring cup)
- ½ cup non-fat Greek yogurt (the secret to that tangy balance)
- ½ cup whole milk (room temp is best)
- 4 large eggs (cracked into a bowl first to avoid shells – trust me)
- 2 teaspoons vanilla extract (the real stuff, please)
Ingredient Notes & Substitutions
Here’s the scoop on making this recipe work with what you’ve got:
- Greek yogurt: Plain sour cream works in a pinch, but the yogurt gives better lift
- Milk: Any milk works – I’ve used almond milk successfully when dairy-free was needed
- Pumpkin pie filling vs puree: Pie filling already has spices and sweetness – if you use plain puree, add 1 extra cup sugar and 2 tsp extra spice
- Eggs: If you forgot to take them out, place cold eggs in warm water for 5 minutes
- Spice blend: Out of pumpkin pie spice? Mix 1 tbsp cinnamon + 1 tsp each nutmeg, ginger, cloves
How to Make Pumpkin Pie Filling Bread
Okay, let’s get baking! This pumpkin pie filling bread comes together so easily, but there are a few key steps that’ll make all the difference between “good” and “oh-my-goodness-I-need-another-slice” amazing. Follow along – I’ll walk you through every step!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) – this is crucial for even baking. While it heats, grease your loaf pan really well (I use butter and a dusting of flour).
- Whisk dry ingredients in a large bowl – flour, pumpkin pie spice, baking soda, and salt. Give it a good stir to distribute everything evenly.
- Mix wet ingredients in another big bowl – pumpkin pie filling, both sugars, yogurt, milk, eggs, and vanilla. Whisk until it’s completely smooth and gorgeous orange.
- Combine carefully – pour wet into dry ingredients and fold gently with a spatula. Stop when you barely see flour streaks – overmixing makes tough bread!
- Pour into prepared pan – the batter will be thick and luscious. Smooth the top with your spatula for that perfect domed shape.
- Bake 60-70 minutes – rotate pan halfway through. It’s done when a toothpick comes out with just a few moist crumbs (not wet batter).
- Cool completely – let it rest in the pan 10 minutes, then transfer to a wire rack. I know it’s hard, but waiting ensures perfect slices!
See? Simple as can be! The hardest part is resisting the urge to cut into it while it’s still warm – but trust me, letting it cool makes all the difference in texture.
Tips for Perfect Pumpkin Pie Filling Bread
After baking countless loaves (seriously, I might have a pumpkin bread addiction), I’ve learned some tricks that make all the difference:
- Flour measurement matters – spoon flour into your measuring cup and level it off. Scooping packs in too much and leads to dry bread.
- Wait for the “dome” – don’t open the oven door for at least 45 minutes or your beautiful rise might collapse!
- Double check your spice – if your pumpkin pie spice has been sitting awhile, add an extra teaspoon for maximum flavor.
- Slice smarter – use a serrated knife and gentle sawing motion when cutting to prevent crumbling.
- Batter tells all – if your batter looks too thick, add a splash more milk. It should plop off the spoon slowly.
Oh, and the most important tip? Always make two loaves – one to devour immediately and one to share (or not!).
Storage & Reheating
This pumpkin pie filling bread stays incredibly moist – just wrap cooled leftovers tightly in plastic or store in an airtight container at room temp for up to 3 days. For longer storage, I slice it and freeze between parchment paper (lasts 3 months!). To revive, pop a frozen slice in the toaster oven for that just-baked warmth – absolute perfection with your morning coffee.
Serving Suggestions
Oh, the possibilities with this pumpkin pie filling bread! My favorite way is still warm from the oven with a generous smear of cream cheese (I like to whip mine with a bit of honey for extra yum). It’s absolute heaven with your morning coffee – the spices just sing when paired with a rich dark roast.
For a little crunch, top slices with toasted walnuts or pecans. If I’m feeling fancy, I’ll drizzle mine with a simple powdered sugar glaze or warm it slightly with a scoop of vanilla ice cream for the easiest “dessert” ever. Kids in my house love it plain or with a pat of butter that melts into all those spicy-sweet nooks and crannies. Honestly though? It’s pretty perfect all on its own – just try not to eat half the loaf standing at the counter like I always do!
Nutritional Information
Let’s be real – we’re not eating pumpkin pie filling bread because it’s a health food, but it’s nice to know what you’re enjoying! Here’s the nutritional breakdown per slice (based on cutting the loaf into 12 generous portions):
- Calories: 220
- Sugar: 25g
- Sodium: 300mg
- Fat: 3g (1g saturated)
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
Note: Values are estimates and will vary based on specific ingredients used and slice size. My numbers are based on name-brand pumpkin pie filling and standard grocery store ingredients – your mileage may vary!
Now, I’m not a nutritionist (just a pumpkin bread enthusiast), but I will say this loaf packs more fiber and protein than your average sweet treat thanks to all that pumpkin goodness. Everything in moderation though – unless it’s November, in which case, eat all the pumpkin things!
FAQs About Pumpkin Pie Filling Bread
I get so many questions about this recipe from friends and family – seems like everyone wants to make sure they get it just right! Here are the answers to the most common pumpkin pie filling bread mysteries:
Common Questions
Can I use pumpkin puree instead of pie filling?
Yes, but you’ll need to adjust – add 1 extra cup sugar and 2 tsp pumpkin pie spice to match the flavor and sweetness of pie filling.
Why did my bread sink in the middle?
This usually means underbaking or overmixing – ensure your baking soda is fresh and don’t open the oven door too early!
Can I make this into muffins instead?
Absolutely! Fill greased muffin cups ¾ full and bake at 350°F for 20-25 minutes – perfect for grab-and-go breakfasts.
Why is my bread so dense?
You probably overmixed the batter or packed the flour – remember to fold gently and spoon-and-level your flour measurements.
Can I freeze the whole loaf?
Sure thing! Wrap cooled bread tightly in plastic, then foil – it keeps beautifully for up to 3 months.
Final Thoughts
I hope this pumpkin pie filling bread becomes your new fall tradition like it has for my family – if you make it, I’d love to hear how it turns out! Happy baking!
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Incredibly Moist Pumpkin Pie Filling Bread Everyone Craves
- Total Time: 85 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delicious bread made with pumpkin pie filling, perfect for fall.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, combine pumpkin pie filling, granulated sugar, brown sugar, yogurt, milk, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the greased loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store leftovers in an airtight container for up to 3 days.
- You can freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 25g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: pumpkin pie filling bread, pumpkin bread, fall baking
