As the leaves start to change and the air becomes crisp, it’s time to break out the pumpkin spice and start baking. This recipe for pumpkin bread with pie filling is the perfect way to usher in the fall season. It’s moist, flavorful, and packed with all the warm spices you crave during this time of year. Plus, the addition of pie filling takes it to the next level, giving it an extra burst of sweetness and texture. Trust us, you won’t be able to stop at just one slice.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 can (21 oz) pie filling (apple, cherry, or your favorite flavor)
Instructions:
- Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together pumpkin puree, sugar, oil, and eggs until well combined.
- In a separate bowl, mix together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Add dry ingredients to pumpkin mixture and stir until just combined.
- Pour half of the batter into the prepared loaf pan.
- Spoon pie filling on top of the batter, spreading it out into an even layer.
- Pour the remaining batter on top of the pie filling.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
Nutritional Information:
Serving Size: 1 slice
Calories: 290
Total Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 30mg
Sodium: 230mg
Total Carbohydrates: 44g
Dietary Fiber: 2g
Sugars: 28g
Protein: 3g
Cooking Time:
Preparation Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 25 minutes
Equipment:
- 9×5 inch loaf pan
- Large mixing bowl
- Whisk
- Separate mixing bowl
- Spatula
Serving Suggestions:
This pumpkin bread is delicious on its own, but it’s even better when topped with a dollop of whipped cream or a drizzle of caramel sauce. Serve it for breakfast, as a snack, or as a dessert after dinner. It’s versatile enough to be enjoyed any time of day.
Variations:
Feel free to experiment with the pie filling flavor to make this bread your own. Try using blueberry, peach, or even pumpkin pie filling for a twist on the classic recipe. You can also add chopped nuts, raisins, or chocolate chips to the batter for an extra crunch.
Substitutions:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- Coconut oil can be used instead of vegetable oil.
- If you don’t have all the spices on hand, you can use pumpkin pie spice instead.
Storage:
This pumpkin bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic wrap and store in the refrigerator for up to a week. It can also be frozen for up to 3 months.
Tips:
- Make sure to grease and flour your loaf pan well to prevent sticking.
- Don’t overmix the batter, as this can make the bread tough.
- If the top of the bread starts to brown too quickly, cover it with foil and continue baking.
Notes:
This recipe can easily be doubled to make two loaves of pumpkin bread. Simply double all the ingredients and bake in two separate loaf pans.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Simply roast a small pumpkin in the oven, scoop out the flesh, and puree it in a blender or food processor until smooth.
Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free by using a non-dairy pie filling and substituting the eggs with a flax egg or applesauce.
Can I use a different type of flour?
You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour, but the texture and flavor may be slightly different.
Personal Thoughts:
This pumpkin bread with pie filling is my new favorite fall treat. It’s so easy to make and the addition of the pie filling takes it to the next level. I love the combination of the warm spices and the sweet filling. It’s perfect for breakfast or as a dessert. I highly recommend giving this recipe a try.