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Preheat the oven to 350 degrees F. and spray two 9" bread pans with nonstick baking spray; or line them with parchment paper.
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
In a large bowl, whisk together the eggs, sugars, Greek yogurt, milk, vanilla, and canned pumpkin pie filling.
Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
Pour the batter into sprayed muffin tins, and fill about ¾ of the way.
Bake for for 50-60 minutes. The bread will feel springy when gently pressed, and a tester inserted into the center of the bread will come out clean.