Pumpkin Pie Filling Bread is a delicious and easy-to-make bread that is perfect for fall. It is moist, flavorful, and perfect for breakfast, brunch, or dessert. It has a chewy and moist texture with a perfectly spiced flavor.
Want to make muffins with your pumpkin pie filling? Check out these Pumpkin Pie Muffins today!
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!
Pumpkin Pie Mix Bread Ingredients
- 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.
How to Make Pumpkin Pie Bread
- Preheat oven to 350 degrees F. Prepare two 9″ bread pans with nonstick baking spray or parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
- In a large bowl, whisk together the eggs, sugars, Greek yogurt, milk, vanilla, and pumpkin pie filling.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in nuts if desired.
- Pour the batter into the prepared pans filling them about 3/4 of the way full.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before removing it to a wire rack to cool completely.
Recipe Tips
- 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.
Storing Pumpkin Pie Filling Bread
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.
Storing Pumpkin Bread
- Allow the bread to cool completely on a wire rack.
- Wrap the bread tightly in plastic wrap.
- Store the bread in an airtight container at room temperature for up to 4 days.
- If you are storing the bread for more than a few days, it is best to refrigerate it.
- Do not store the bread in a warm or humid environment, as this can cause it to become stale.
Freezing Pumpkin Bread
- To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil.
- Place the bread in a freezer-safe bag or container.
- Freeze the bread for up to 3 months.
- To thaw the bread, remove it from the freezer and let it thaw at room temperature for 2-3 hours.
- You can also warm the bread in the microwave for 10-15 seconds before serving.
More Tasty Pumpkin Recipes to Try This Fall
Pumpkin Pie Filling Bread
Equipment
- oven adjusted to center rack position
- parchment paper
- 2 9" bread pans
- Measuring Cups & spoons
- Mixing Bowls
- Whisk
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 the oven to 350 degrees F. and 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, sugars, Greek yogurt, milk, vanilla, and canned pumpkin pie filling.
- Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
- Pour the batter into sprayed muffin tins, and fill about 3/4 of the way.
- Bake for for 50-60 minutes. The bread will feel springy when gently pressed, and a tester inserted into the center of the bread will come out clean.
Hello, regular yogurt or sour cream!
What can I use in place of greek yogurt?
Hi, strange- never heard that happening to anyone thus far.
I made this recipe a couple of days ago. I found it to be a little gummy. I know I made the recipe as shown. I make different bread recipes frequently.
Hi Krystal! This makes me sooo happy! I love that you enjoyed it and was able to use up what you hand on-hand! Happy holidays! -Amy
Girl!!! This was so good!!! Had to make something Thanksgiving related for my church tonight and we had a random can of pumpkin pie filling. I’m making my pumpkin pie this year from scratch so I had to just use it for an easy pumpkin bread. I knew it was gonna be good from the comments but I didn’t expect it to be THIS good! It’s so moist and springy almost like there’s pudding mix in the cake. One of the moistest cakes ever! I didn’t have Greek yogurt so I used a random single serving of coffee skyr that nobody ate and some half and half went bad so I used that for the milk portion cause I like using buttermilk or soured milk in baking. I think that last substitution contributed to the moistness a bit but even as written I know this would have come out delicious. This recipe is huge too, I fit it into my Bundt pan and also made 6 cupcakes with it! Threw a cream cheese vanilla bean/maple/marshmallow glaze on it and omg! A little risky to use a new recipe for a church bake but it came out amazing!!!!!1 thank you for this !!!
Hi Dawn, thank you so much for sharing!
Huge hit with family, friends and coworkers. A must every fall!
Delicious, I used dark brown. Sugar and vanilla flavored greek yogurt and topped with a maple glaze. Recipe is a definite keeper.
Hi, you can half the recipe to make one loaf.
I have half of a 30 ounce can of pie filling left over from making a pumpkin cheesecake pie. How can I just make one loaf from this recipe? Thank you.
Hello, that is because it is super moist and springy as noted.
Just tried this recipe… the flavor is good but it has the oddest texture, very springy and spongy.
Not what I was expecting for a quick bread.
thank you for publishing a recipe using the pumpkin pie filling! Gah what a simple mistake to accidentally buy the wrong canned pumpkin at the store… lol
This was the perfect way to use up a mishap purchase, now will be buying with intention to play with this recipe! :)
I did add chocolate chips to one loaf, and coconut shreds to the other loaf. Both good!
Yum! Made it with pecans and we all loved it! Super moist, grat favour, and stayed fresh for a couple of days too!
Soft and delicious-looking bread recipe. Can’t wait to try it this fall season.
I adore pumpkin pie filling in recipes. I usually keep a few cans in my pantry at all times throughout the year. This pumpkin pie bread was delicious and the perfect treat.
I have made pumpkin bread before but without the Greek yogurt. Cant wait to try this!!
The perfect comforting treat for the fall season!