25+ Deliciously Pumpkin Pie Filling Bread Recipes to Bake This Fall

Fall is synonymous with cozy blankets, crisp air, and, of course, the warm, spiced aroma of pumpkin-filled treats.

Among the best-loved pumpkin-inspired baked goods is the beloved pumpkin bread. But what if you could take this classic recipe to the next level?

Enter pumpkin pie filling, which infuses your bread with that extra layer of rich flavor and velvety texture that will make your pumpkin bread even more irresistible.

In this article, we’ve rounded up over 25 mouthwatering pumpkin pie filling bread recipes, ranging from sweet to savory, each offering a twist on the traditional.

Whether you’re in the mood for a comforting loaf for breakfast or a decadent treat for dessert, these recipes will become staples in your autumn baking lineup.

Let’s explore how pumpkin pie filling can elevate your bread-baking game and give your kitchen that cozy fall atmosphere.

25+ Deliciously Pumpkin Pie Filling Bread Recipes to Bake This Fall

There’s no denying that pumpkin pie filling is one of fall’s secret weapons when it comes to baking.

From the richness of pumpkin pie filling itself to the spices that infuse every loaf, it’s a versatile ingredient that transforms ordinary breads into extraordinary treats.

Whether you’re making a classic loaf or experimenting with new flavor combinations, these 25+ pumpkin pie filling bread recipes will ensure you have a variety of delicious options to enjoy all season long.

Baking with pumpkin pie filling isn’t just about making a seasonal loaf—it’s about creating memories around the table with loved ones, savoring every bite, and sharing the warmth and joy of the fall season.

So, grab your mixing bowl, preheat the oven, and get ready to enjoy the sweetest, spiciest bread you’ve ever baked.

Pumpkin Pie Filling Quick Bread

This easy and moist pumpkin pie filling quick bread captures all the warm, comforting flavors of a pumpkin pie but in a quick bread form. Ideal for autumn mornings or as a delicious treat at any time of the year, it’s made with simple pantry ingredients and requires no yeast or waiting for dough to rise. The addition of pumpkin pie filling offers a rich, spiced flavor that pairs beautifully with the tender crumb of this bread.

Ingredients:

• 1 1/2 cups pumpkin pie filling (not plain pumpkin puree)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the pumpkin pie filling, vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chopped nuts, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin pie filling quick bread is perfect for fall baking, offering a wonderful balance of sweetness and spice. The inclusion of pumpkin pie filling adds a unique twist to the traditional pumpkin bread recipe, providing a velvety texture and an even deeper flavor profile. Whether served as a breakfast treat, snack, or dessert, this bread will become a seasonal favorite in your kitchen. It’s simple to make and always a crowd-pleaser!

Pumpkin Pie Filling Streusel Bread

With a crunchy streusel topping and a soft, fluffy interior, this pumpkin pie filling streusel bread brings together the richness of pumpkin pie with the irresistible texture of a cinnamon-sugar streusel. This sweet bread is perfect for gifting or enjoying as an indulgent treat with a warm cup of coffee or tea. The combination of the moist bread and the sweet, crumbly topping ensures every bite is a satisfying experience.

Ingredients:

• 1 1/2 cups pumpkin pie filling
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup sour cream
• 1/2 cup chopped walnuts (optional)

Streusel Topping:

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin pie filling, vegetable oil, eggs, and granulated sugar.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream. Stir until fully combined.
5. Fold in the chopped walnuts if desired.
6. Pour the batter into the prepared loaf pan.
7. For the streusel topping, combine the brown sugar, flour, cinnamon, and butter in a small bowl. Use a fork or your fingers to mix until crumbly.
8. Sprinkle the streusel mixture evenly over the top of the batter.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin pie filling streusel bread offers the perfect combination of flavors and textures. The sweet, spiced bread contrasts beautifully with the crunchy, cinnamon-laden streusel on top. It’s a delightful recipe for fall, bringing the comforting essence of pumpkin pie to life in a new form. This bread is perfect for brunch, as a gift, or simply as a comforting snack, and will surely become a favorite in your fall baking repertoire.

Pumpkin Pie Filling Swirl Bread

A deliciously rich bread with a beautiful marbled effect, this pumpkin pie filling swirl bread combines the taste of pumpkin pie with the sweet aroma of cinnamon and vanilla. The bread is soft and fluffy with a swirl of pumpkin pie filling running through it, making it an eye-catching and flavorful treat. It’s perfect for those who love the flavors of pumpkin pie but want a more unique presentation.

Ingredients:

• 1 cup pumpkin pie filling
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 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 vanilla extract
• 1/2 cup milk
• 1 tablespoon ground cinnamon (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pumpkin pie filling, vegetable oil, granulated sugar, eggs, and vanilla extract.
3. In another bowl, combine the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and stir until just combined.
5. Pour half of the batter into the prepared pan and then swirl the pumpkin pie filling on top. Sprinkle 1 tablespoon of ground cinnamon over the filling.
6. Add the remaining batter and swirl again with a knife or skewer to create a marble effect.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling swirl bread is a stunning twist on the classic pumpkin bread. The cinnamon swirl adds a beautiful touch of flavor, while the pumpkin pie filling creates pockets of creamy sweetness throughout the bread. It’s perfect for fall gatherings or as a special breakfast treat. With its rich flavor and attractive marbling, this bread will undoubtedly be a hit at your next brunch or holiday celebration.

Pumpkin Pie Filling Pound Cake

This pumpkin pie filling pound cake is a dense yet moist treat that offers the rich flavors of pumpkin pie in every bite. The texture of this cake is perfect for slicing, making it an ideal dessert or snack that pairs wonderfully with coffee or tea. With the use of pumpkin pie filling, it infuses the cake with spices and sweetness that will fill your kitchen with a warm, inviting aroma.

Ingredients:

• 1 cup pumpkin pie filling
• 1 1/2 cups unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Then, add the pumpkin pie filling and vanilla extract.
4. In another bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is fully incorporated.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean.
8. Let the pound cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin pie filling pound cake is a beautifully dense and flavorful dessert that celebrates the essence of fall. The cake has a lovely moist crumb with the warming spices of cinnamon, nutmeg, and ginger perfectly balanced by the rich pumpkin pie filling. Whether served as a special dessert for a holiday gathering or simply enjoyed as an afternoon treat, this cake is sure to impress and satisfy pumpkin lovers everywhere.

Pumpkin Pie Filling Cinnamon Roll Bread

This pumpkin pie filling cinnamon roll bread is a hybrid between a loaf of bread and cinnamon rolls, delivering the best of both worlds. The bread dough is swirled with pumpkin pie filling and cinnamon sugar to create a soft, aromatic loaf. The addition of pumpkin pie filling adds an extra layer of warmth and flavor, making this bread an irresistible fall treat.

Ingredients:

• 1 cup pumpkin pie filling
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup warm milk
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup brown sugar (for cinnamon filling)
• 1 tablespoon ground cinnamon (for cinnamon filling)

Instructions:

1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes, or until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour, salt, and cinnamon.
3. Add the yeast mixture, melted butter, and eggs to the flour mixture. Stir until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour or until doubled in size.
6. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
7. Once the dough has risen, roll it out into a rectangle on a floured surface.
8. Spread the pumpkin pie filling evenly over the dough, then sprinkle with brown sugar and cinnamon.
9. Roll the dough up tightly into a log, then slice it into 8 even pieces.
10. Place the cinnamon rolls into the prepared loaf pan, stacking them gently.
11. Bake for 30-35 minutes, or until golden brown.
12. Let the bread cool for 10 minutes before serving.

This pumpkin pie filling cinnamon roll bread is a delightful, decadent treat that combines the flavors of cinnamon rolls with the comforting taste of pumpkin pie. The soft, pillowy dough contrasts beautifully with the pumpkin pie filling and cinnamon-sugar swirl, creating a heavenly loaf perfect for breakfast or dessert. It’s an ideal choice for cozy fall mornings or a special weekend treat, and its warm, inviting aroma will fill your home with the essence of autumn.

Pumpkin Pie Filling and Chocolate Chip Bread

Combining the classic flavors of pumpkin pie with the indulgence of chocolate chips, this bread brings together two beloved treats in one. The pumpkin pie filling adds a velvety, spiced texture, while the chocolate chips melt into the bread, providing bursts of rich chocolate flavor. This pumpkin pie filling and chocolate chip bread is the perfect way to satisfy both your pumpkin and chocolate cravings.

Ingredients:

• 1 cup pumpkin pie filling
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup chocolate chips
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the pumpkin pie filling, vegetable oil, eggs, and sugar until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chocolate chips and vanilla extract.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling and chocolate chip bread is a delicious twist on traditional pumpkin bread. The rich pumpkin flavor is complemented by the decadent chocolate chips, creating a perfect blend of autumn warmth and chocolatey indulgence. Whether enjoyed as a dessert or a snack, this bread offers a delightful balance of sweetness and spice, making it a must-try recipe for pumpkin and chocolate lovers alike. It’s sure to become a favorite in your fall baking rotation!

Pumpkin Pie Filling Banana Bread

This pumpkin pie filling banana bread is a moist, flavorful fusion of two beloved classics—banana bread and pumpkin pie. The sweet banana flavor is beautifully enhanced by the spices from the pumpkin pie filling, making it a perfect fall treat. This bread is easy to make and great for breakfast, a snack, or as a dessert to enjoy with a hot beverage.

Ingredients:

• 1 cup pumpkin pie filling
• 2 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the mashed bananas and pumpkin pie filling.
4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin pie filling banana bread is a delightful combination of flavors that perfectly captures the essence of fall. The banana adds natural sweetness and moisture, while the pumpkin pie filling brings warmth from the spices and a velvety texture. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this bread is an irresistible treat for any occasion. It’s perfect for using up overripe bananas and enjoying the seasonal taste of pumpkin.

Pumpkin Pie Filling Marble Bread

Pumpkin pie filling marble bread combines the best of both worlds with a beautifully swirled loaf of pumpkin-spiced bread and a classic vanilla batter. The result is a visually stunning and flavorful bread with layers of pumpkin pie filling and a delicate, sweet vanilla flavor. The contrast between the two batters creates an exciting texture and a deliciously complex taste.

Ingredients:

• 1 cup pumpkin pie filling
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1/2 cup sour cream

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, followed by the vanilla extract, and beat until smooth.
4. In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and sour cream, until everything is well incorporated.
6. Divide the batter into two portions. To one portion, stir in the pumpkin pie filling until fully combined.
7. Layer the two batters alternately in the loaf pan, and use a knife to swirl the batter together for a marbled effect.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling marble bread is a visually stunning and flavorful loaf that is sure to be the star of your fall baking. The marbled effect not only looks impressive but also gives you a wonderful combination of pumpkin-spiced bread and a delicate vanilla base. This bread is perfect for serving at brunches or as a sweet treat to enjoy with family and friends. The unique swirl and comforting spices make it a favorite for the season.

Pumpkin Pie Filling Streusel Bread

This pumpkin pie filling streusel bread is a moist and flavorful quick bread topped with a crunchy, cinnamon-laden streusel topping. The pumpkin pie filling gives the bread a smooth, spiced texture, while the streusel adds a sweet and crunchy contrast. Perfect for fall gatherings or as a sweet breakfast treat, this bread combines the rich flavors of pumpkin pie with the satisfying crunch of a streusel topping.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup chopped pecans (optional)

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 1/4 cup cold unsalted butter, cubed
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and pumpkin pie filling, stirring to combine.
4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
6. If desired, fold in the chopped pecans.
7. Pour the batter into the prepared loaf pan.
8. In a separate bowl, mix together the streusel ingredients until the mixture forms a crumbly texture. Sprinkle the streusel topping evenly over the batter.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin pie filling streusel bread offers the perfect combination of smooth, spiced pumpkin bread with a crunchy, sweet streusel topping. The bread itself is rich and moist, while the topping adds a delightful texture and an extra burst of cinnamon flavor. Whether enjoyed for breakfast or as a dessert, this bread is an absolute crowd-pleaser and a wonderful way to embrace the flavors of fall. The contrast between the soft bread and crunchy topping makes each bite a treat.

Pumpkin Pie Filling Chocolate Chip Bread

This pumpkin pie filling chocolate chip bread is a delightful treat that combines the warmth of pumpkin pie spices with the richness of chocolate chips. The soft and moist texture of the bread is complemented by the pockets of melted chocolate, making each bite indulgent and comforting. It’s a perfect dessert bread that will satisfy both pumpkin and chocolate lovers alike.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin pie filling and vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the milk and chocolate chips until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling chocolate chip bread offers a perfect balance of flavors, with the rich, spiced pumpkin bread enhanced by pockets of gooey chocolate. It’s an indulgent treat that is sure to please everyone, making it perfect for fall gatherings or as an afternoon snack. The chocolate chips add a decadent twist to the traditional pumpkin bread, creating a comforting, satisfying loaf that is perfect with a cup of coffee or tea.

Pumpkin Pie Filling Cinnamon Swirl Bread

Pumpkin pie filling cinnamon swirl bread is a visually stunning and deliciously spiced loaf that brings together the best of pumpkin and cinnamon. The soft and moist pumpkin bread is swirled with a sweet cinnamon mixture, creating a flavorful contrast in each slice. This bread is perfect for breakfast, brunch, or an afternoon snack, and its warm cinnamon aroma will fill your kitchen as it bakes.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin pie filling and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
7. Pour half of the batter into the prepared loaf pan, then sprinkle with half of the cinnamon-sugar mixture. Repeat with the remaining batter and cinnamon-sugar.
8. Use a knife to gently swirl the cinnamon-sugar into the batter.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling cinnamon swirl bread is a delicious and festive fall treat that is both visually appealing and full of rich flavor. The swirl of cinnamon sugar creates a beautiful contrast against the moist, spiced pumpkin bread, making each slice a little indulgence. Whether served at breakfast, brunch, or as an after-dinner treat, this bread is sure to be a hit with its delightful blend of flavors and textures.

Pumpkin Pie Filling Pecan Bread

This pumpkin pie filling pecan bread is a hearty, flavorful loaf that combines the sweet, spiced pumpkin with the crunch of toasted pecans. The bread is soft and moist, with the pumpkin pie filling adding a rich, creamy texture, while the pecans provide a satisfying crunch. It’s a perfect fall treat that can be enjoyed as a snack, dessert, or even as a side to your favorite autumn meals.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin pie filling and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
6. Gently fold in the toasted pecans.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin pie filling pecan bread is a delicious combination of warm spices, creamy pumpkin, and crunchy toasted pecans. The rich, moist bread pairs perfectly with a cup of coffee or tea, making it an ideal fall snack. The addition of pecans gives the bread a lovely texture, and the pumpkin pie filling ensures each slice is packed with flavor. This recipe is a great way to enjoy the comforting tastes of autumn in every bite.

Pumpkin Pie Filling Streusel Bread

This pumpkin pie filling streusel bread takes your classic pumpkin bread to the next level with a sweet, buttery streusel topping. The bread itself is rich, moist, and packed with the warm spices of pumpkin pie, while the crumbly streusel adds a perfect contrast in texture. The sweet, slightly crisp topping makes every slice irresistible, making it an excellent choice for a breakfast treat or an afternoon snack.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin pie filling and vanilla extract.
4. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. To make the streusel, combine flour, brown sugar, cinnamon, and cold butter in a small bowl. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping evenly over the batter.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin pie filling streusel bread is a perfect autumn treat, with a beautiful contrast between the soft, spiced pumpkin bread and the crunchy, sweet streusel topping. The streusel adds a delightful sweetness and texture that makes this loaf extra special. It’s ideal for a cozy morning or an afternoon pick-me-up, and it’s sure to become a favorite in your fall baking repertoire.

Pumpkin Pie Filling and Banana Bread

Combining the creamy richness of pumpkin pie filling with the sweetness of ripe bananas, this pumpkin pie filling and banana bread is a flavorful and moist loaf that’s perfect for breakfast or a snack. The bananas add natural sweetness and moisture, while the pumpkin pie filling enhances the bread with its spiced flavor. This easy-to-make bread is a wonderful way to use up ripe bananas and celebrate fall.

Ingredients:

• 1 cup pumpkin pie filling
• 2 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, pumpkin pie filling, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the mixture is well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This pumpkin pie filling and banana bread is a delightful twist on traditional banana bread. The pumpkin pie filling infuses the bread with warm spices and a rich, creamy texture, while the bananas add natural sweetness and moisture. It’s a fantastic option for breakfast, lunch, or an afternoon treat, making it a great way to embrace the flavors of fall while enjoying the comfort of banana bread.

Pumpkin Pie Filling Spice Bundt Cake Bread

This pumpkin pie filling spice bundt cake bread is a festive and flavorful loaf that combines the richness of pumpkin pie filling with a perfect blend of spices. The bundt shape not only looks elegant, but it also allows the bread to cook evenly, resulting in a soft, moist texture. The deep, warm spices make this bread an exceptional dessert for any fall gathering or special occasion.

Ingredients:

• 1 cup pumpkin pie filling
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin pie filling and vanilla extract.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the mixture is smooth and well combined.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bread is cooling, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
8. Once the bread has cooled for about 10 minutes, drizzle the glaze over the bundt cake and allow it to set before serving.

This pumpkin pie filling spice bundt cake bread is a decadent, spiced loaf with a beautiful bundt shape that makes it perfect for serving at a special occasion. The glaze adds a lovely finishing touch to the already flavorful bread, making each slice even more tempting. Whether you serve it for a holiday, birthday, or as a weekend treat, this bread will bring the comforting flavors of fall to any occasion.

Note: More recipes are coming soon!