It’s that time of year again when pumpkin pie is a staple dessert for any holiday gathering. But what happens when you have leftover pumpkin pie filling and don’t want to waste it? Fear not, because we have the perfect solution for you! With just a few simple ingredients, you can turn your leftover pumpkin pie filling into a delicious bread that will have your taste buds singing.
Ingredients:
- 1 cup leftover pumpkin pie filling
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, combine all the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger).
- In another mixing bowl, whisk together the leftover pumpkin pie filling, vegetable oil, and eggs.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into a greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center of the bread.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 275
- Carbohydrates: 30g
- Protein: 3g
- Fat: 17g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 293mg
- Potassium: 148mg
- Fiber: 1g
- Sugar: 17g
- Vitamin A: 46%
- Iron: 6%
Cooking Time:
50-60 minutes
Equipment:
- Loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Serving Suggestions:
This leftover pumpkin pie filling bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat. It’s perfect for breakfast, dessert, or a mid-day snack.
Variations:
You can switch up the spices in this recipe to suit your taste preferences. Try adding a pinch of cloves or cardamom for a unique flavor. You can also add nuts, raisins, or chocolate chips to the batter for extra texture.
Substitutions:
- If you don’t have whole wheat flour, you can use all-purpose flour instead.
- You can use coconut oil or melted butter instead of vegetable oil.
- If you don’t have leftover pumpkin pie filling, you can use canned pumpkin puree instead.
- You can use brown sugar instead of white sugar for a deeper flavor.
Storage:
This leftover pumpkin pie filling bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Make sure to grease your loaf pan well to prevent the bread from sticking.
- If you’re using canned pumpkin puree, make sure to drain any excess liquid before using it in the recipe.
- You can adjust the sweetness of the bread by adding more or less sugar, depending on your preference.
Notes:
This recipe is a great way to use up leftover pumpkin pie filling, but you can also make it with canned pumpkin puree. Just make sure to adjust the spices and sugar accordingly.
Frequently Asked Questions:
- Can I use a different type of flour?
- Can I make this recipe vegan?
- Can I use a different type of oil?
You can use any type of flour, but keep in mind that it may affect the texture and flavor of the bread.
Yes, you can replace the eggs with flax eggs or applesauce to make it vegan-friendly.
You can use any type of oil, but keep in mind that it may affect the flavor of the bread.
Personal Thoughts:
This leftover pumpkin pie filling bread is a delicious and easy way to use up any extra pumpkin filling you may have. It’s moist, flavorful, and perfect for any time of day. I love how versatile this recipe is, and how you can switch up the spices and add-ins to suit your taste preferences. Give it a try and see for yourself how delicious it is!