Pumpkin Bread

Photo by Sang An
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 381 calories
    • Calories 26 calories from fat
    • Fat 11 g
    • Sat Fat 1 g
    • Sodium 576 mg
    • Protein 4 g
    • Carbohydrate 67 g
    • Sugar 30 g
    • Fiber 4 g


  1. Check 1cup pumpkin pie filling (not pure pumpkin)
  2. Check 1/2cup canola oil, plus more for the pan
  3. Check 3/4cup granulated sugar
  4. Check 1/2cup molasses
  5. Check 1teaspoon vanilla extract
  6. Check 2cups all-purpose flour
  7. Check 1 1/2teaspoons baking powder
  8. Check 1/2teaspoon baking soda
  9. Check 3/4teaspoon kosher salt
  10. Check 1teaspoon ground cinnamon
  11. Check 1/4teaspoon ground nutmeg
  12. Check 1/4teaspoon ground cloves
  13. Check 1/2teaspoon ground ginger


  1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. 
  2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
  3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.