Pumpkin Bread Recipe With Leftover Pumpkin Pie Filling

May 26, 2023 Post a Comment

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The Best Moist Pumpkin Bread — The Mom 100 from themom100.com

Description

If you have leftover pumpkin pie filling from Thanksgiving or any other occasion, don't let it go to waste! You can use it to make delicious pumpkin bread that's perfect for breakfast or as a snack. The bread is moist, flavorful, and easy to make. You can add nuts, raisins, or chocolate chips to the batter to give it an extra crunch or sweetness. This recipe is a great way to use up leftover pumpkin pie filling and make something new and delicious.

Prep Time

Preparation for this recipe takes about 15 minutes.

Cook Time

Cooking time is between 50 to 60 minutes.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup leftover pumpkin pie filling
1/2 cup vegetable oil
2 eggs
1/4 cup water
1/2 cup chopped nuts or raisins (optional)
1/2 cup chocolate chips (optional)

Equipment

Loaf pan
Mixing bowl
Whisk
Spatula

Method

Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, mix together the leftover pumpkin pie filling, vegetable oil, eggs, and water until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
If using nuts or raisins, fold them into the batter at this point.
Pour the batter into a greased loaf pan and smooth out the top with a spatula.
If using chocolate chips, sprinkle them over the top of the batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Slice and serve!

Notes

This recipe is very versatile, so feel free to adjust it to your liking. You can add more spices, or substitute some of the ingredients for healthier options. You can also use different types of nuts, or leave them out altogether if you prefer. The chocolate chips are optional, but they add a nice touch of sweetness and texture to the bread. You can store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Nutrition Info

Each slice of pumpkin bread contains approximately 200 calories, 11g fat, 22g carbohydrates, 2g fiber, and 3g protein.

Recipe FAQ

Can I use fresh pumpkin puree instead of leftover pumpkin pie filling?

Yes, you can use fresh pumpkin puree instead of leftover pumpkin pie filling. Just make sure to adjust the sweetness and spices accordingly.

Can I freeze the pumpkin bread?

Yes, you can freeze the pumpkin bread for up to 3 months. Just wrap it tightly in plastic wrap or aluminum foil, and store it in an airtight container or freezer bag.

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour. Keep in mind that the texture and flavor of the bread may be slightly different.

Recipe Tips

Make sure to grease your loaf pan well to prevent the bread from sticking.
Don't overmix the batter, or the bread may become tough and dense.
If you don't have leftover pumpkin pie filling, you can use canned pumpkin puree instead.
Feel free to add other mix-ins like shredded coconut, dried cranberries, or chopped apples.

Now that you know how to make pumpkin bread with leftover pumpkin pie filling, you'll never have to waste it again! This recipe is easy, delicious, and perfect for fall. Enjoy it with a cup of coffee or tea, or serve it as a dessert with a dollop of whipped cream. Happy baking!