Moist, spiced and delicious this leftover pumpkin pie bread showcases the best flavors of fall. Packed with pumpkin, cinnamon and vanilla it’s a wonderfully warming treat that can be whipped up in under and hour and a great use for that leftover pumpkin pie filling!
At a loss of what to do with your leftover pumpkin pie mix from Thanksgiving? Or have you mistakenly picked up pie mix instead of puree at the store? I have the most scrumptious solution. Throw that leftover pumpkin pie mix in a bowl with a few pantry staples and in under an hour you could be biting into the moistest pumpkin bread you’ve ever tasted.
Not only is it a treat for your tastebuds, but the heavenly scent of pumpkin pie is one of my favorite things about fall. Who doesn’t adore the aroma of cinnamon, vanilla and allspice taking over their home? From pumpkin cheesecake, to pumpkin baked oatmeal I just can’t get enough of all these tasty pumpkin puree dessert recipes this time of year. It's pumpkin season baby!
Before you get intimated by the concept of bread, fear not, there is no yeast involved in this recipe or lengthy rise times. Instead, this recipe is your typical sweet, quick bread (like my apple oatmeal bread or my rhubarb streusel bread) It is leavened within baking powder and baking soda – no yeast required. Not only does this made it speedy and simple, but this recipe also makes the most exceptional muffins. I think the is seriously the best pumpkin bread recipe yet!
WHY WE LOVE THIS LEFTOVER PUMPKIN PIE BREAD RECIPE
- Delicious Fall Flavor – This leftover pumpkin pie bread epitomizes everything we love about fall – pumpkin spice and sweetness. This makes it the ultimate treat any time of day from breakfast to an after dinner dessert with a scoop of vanilla ice cream and doubles up as a luscious fall spice smell for your kitchen.
- Quick and easy- This great recipe only requires one bowl, a whisk, and one loaf pan! From bowl to baked in under an hour, it requires minimal effort and washing up but promises maximum flavor. Using the extra pumpkin pie filling in this recipe results in a super moist bread that resembles a pumpkin custards pie!
- Freezer friendly – Keep this little loaf in the freezer for up to 3 months for when you crave a pumpkin spiced pick me up to brighten your day in a delicious way!
- Pantry Staples – Chances are, you won’t even need to pop to the store to whip up this bread. You will likely have the ingredients already in your pantry saving you time and money.
- Leftover Filling- Whether you opened a large can of pumpkin pie filling and have leftovers or you accidentally bought this instead of pumpkin puree, this is a great recipe to use up the can that's not a homemade pumpkin pie.
- all-purpose flour
- white sugar
- baking soda
- baking powder
- vanilla extract
- canned pumpkin pie mix
- vegetable oil
EASY PUMPKIN BREAD RECIPE SUBSTITUTIONS AND ADDITIONS
- Fall flavor - It contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves; addition of a generous scoop of pumpkin pie spice (a combination of warm autumn spices: cinnamon, ginger, nutmeg, allspice and cloves). Extra cinnamon brings out all that wonderful fall flavor.
- Add a topping – For ease I’ve kept this topping free. If you have some to hand however, you could sprinkle on some pumpkin seeds or granulated sugar before baking for a welcomed crunch. Or, once cooled whip up a pumpkin spiced frosting like my pumpkin snickerdoodle cupcakes.
- Pumpkin pie mix – this is the mix that you use for pumpkin pies. It already contains spices, sugar, and other ingredients. For this particular recipe- only the pumpkin pie filling will work. If you are looking to use just the puree, check out this pumpkin bread recipe.
- Butter – there is no butter in this recipe, only oil to ensure the most deliciously moist texture. You can sub the vegetable oil for any neutral-flavored oil such as sunflower or canola, or even melted coconut oil, but don’t use flavored oil such as sesame or olive oil as this will taint the flavor.
- Add a little chunk – Although I prefer the moist, tender crumb of this bread to do all the talking some people prefer to mix things up by adding chopped nuts such as almonds, pecans, walnuts, or even chocolate chips to the batter.
- A fruity twist – Inspired by my pumpkin blueberry bread, adding fruit can take this recipe to the next level. Why not try dried cranberries, chopped dates or sultana raisins. Apple or orange juice is also a favored addition as it helps to balance the pumpkin flavor.
RECOMMENDED TOOLS TO MAKE THIS QUICK BREAD RECIPE
- Standard sized loaf pan (I used this decorative Nordic Pan)
- Parchment paper
- Large bowl
- Measuring cups & spoons
- Wire rack
HOW TO MAKE THIS LEFTOVER PUMPKIN PIE BREAD
Even those with the most basic baking skills will be able to wow their friends and family with this leftover pumpkin pie bread. All it takes is mixing your wet ingredients with the dry in one big bowl, throwing the batter in a loaf pan and baking until brown.
- Preheat the oven to 350 degrees F and line a standard sized loaf pan with parchment paper or lightly greased foil.
- In a large bowl, whisk together your dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Create a well in the center of the flour mixture. Add the pumpkin pie mix, oil, milk, and eggs. Whisk until just combined. PRO TIP: Over mixing can cause this leftover pumpkin pie bread to be tough or bake unevenly. So whisk until just combined for best results.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted into the center of the bread and comes out with only a few moist crumbs.
- Cool in the pan for 10 minutes then remove and cool completely on a wire rack. PRO TIP: If you haven’t used parchment paper, you may need to run a knife around the edge of the bread to loosen it up. Then, gently shake the pan and invert it onto the wire rack.
- Slice and serve.
- Pumpkin pie mix – While they’re all similar, each brand of pumpkin pie filling contains a varying amount of sugar and spices. Check the ingredients label to avoid a super sweet but not spiced enough loaf or vice versa. You may need to adjust the additional spices accordingly.
- Make Muffins - You can make this pumpkin bread into muffins instead. Simply switch out the loaf pan for a muffin tin and bake them for less time. Around 20 minutes is ideal but check by inserting a toothpick or knife into the center – if it comes out clean they’re ready.
- Don’t overmix - Too much mixing of your batter can cause your bread to be too dense or even for big air pockets to form while baking. Whisk until combined but don’t get carried away!
- Avoid soggy bread – Stick to the measurements provided as too much wet ingredients or letting your batter sit too long can result in soggy pumpkin bread. Always double-check that your baking powder and soda are well in date as if they’re close to expiry they may not be as effective which can also result in an undesirable texture.
- Patience pays off – If you can resist, I recommend storing this bread until the next day as it tastes even better once the flavors have developed overnight.
- If using a decorative pan, do not line loaf pan with parchment. Simply grease and flour it well.
- The pumpkin bread will stay delicious and moist if stored in wax paper for up to 4 days.
- To freeze, wrap tightly and store in a ziplock bag. Freeze for up to 3 months. Thaw and bring bread to room temperature before serving.
FREQUENTLY ASKED QUESTIONS
What is the difference between pumpkin puree and pumpkin pie mix?
It’s easy to muddle these two up and pick up the wrong one at the store. This is because the cans look similar and they are often sold side by side. However, pumpkin pie filling usually contains cinnamon, ginger, cloves, allspice, nutmeg and sugar in addition to the puree. Pumpkin puree on the other hand is usually just pumpkin, possibly with a little salt for flavor.
Best ways to serve this leftover pumpkin pie bread
You can slice and serve as is or add a sprinkling of powdered sugar. I love to slice it thick, warm it just a bit in the microwave (10 seconds), top it with a scoop of homemade dulce de leche ice cream or vanilla ice cream and caramel sauce.
Can you add a topping to this pumpkin bread?
A handful of pumpkin seeds, a drizzle of honey and a splash of oil are stirred together and then sprinkled on top of the batter before baking. As the bread bakes, this topping takes on a beautiful glaze and crunch. You can also sprinkle on some chopped nuts, cinnamon sugar blend, or seeds such as poppy, sesame, or sunflower.
What are some pumpkin desserts you can make with canned pumpkin pie filling mix?
While this pumpkin bread recipe is my favorite, you can make other delicious recipes with the leftover pie filling. Use it as a base for a pumpkin bread pudding recipe, pumpkin custard, or pumpkin pudding. Just make sure to adjust your sugar and spices as it's already added to the canned filling.
MORE SWEET BREAD RECIPES YOU MAY ENJOY
- 1 ¾ cup all-purpose flour
- ½ cup granulate white sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 15 oz can pumpkin pie mix
- ⅓ cup vegetable oil
- ¼ milk
- 1 eggs
Preheat oven to 350 degrees F. Line a standard sized loaf pan with parchment paper or lightly greased foil.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and pumpkin pie spice.
Create a well in the center of the flour mixture. Add the pumpkin pie mix, oil, milk, and eggs and whisk until smooth.
Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick is inserted into the center of the bread and comes out with only a few moist crumbs.
Cool in pan for 10 minutes then remove and cool completely on a wire rack.
Slice and serve.
The pumpkin bread will stay delicious and moist if stored in wax paper for up to 4 days.
Wrap tightly and store in a ziplock bag and freeze for up to 3 months. Thaw and bring bread to room temperature before serving.
This is a good find. I accidently made my usual 9 inch filling batch for an 8 inch pie; I forgot to scale down for this batch. I'd planned on making pumpkin bread anyhow and this helps me calibrate to the quickbread recipe and use up the last 2 cups of pumpkin custard I still have without breaking open a new can. Thanks!