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–+ servings
Sliced pumpkin bread on a white plate with orange napkins.
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5 from 20 votes

Pumpkin Pie Filling Bread

Course: Dessert
Cuisine: American
Keyword: Pumpkin Bread, pumpkin filling, pumpkin pie
Servings: 24 slices
Calories: 181cal
Author: Amy Desrosiers
Cost: $6

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1slice | Calories: 181cal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 32mg | Sodium: 256mg | Potassium: 107mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2995IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg