Pumpkin Bread Recipe

Nothing says fall quite like a slice of warm pumpkin bread, straight out of the oven. Our egg-free recipe amps up the flavor with canned pumpkin pie filling (instead of regular ol’ canned pumpkin), molasses, and ground cinnamon, nutmeg, cloves, and ginger. The resulting loaf is wonderfully dense, but bakes through entirely in the center and slices easily once it cools just a bit. Quick breads like this one tend to freeze well, wrapped tightly in plastic or placed in a sealed container, but we doubt you’ll have many slices leftover. Serve with pumpkin coffee or apple cider to experience maximum autumn.

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Photo by Sang An
Pumpkin Bread Recipe 2.9 1174 5 1
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  • Serves 6-8
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    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
Nothing says fall quite like a slice of warm pumpkin bread, straight out of the oven. Our egg-free recipe amps up the flavor with canned pumpkin pie filling (instead of regular ol’ canned pumpkin), molasses, and ground cinnamon, nutmeg, cloves, and ginger. The resulting loaf is wonderfully dense, but bakes through entirely in the center and slices easily once it cools just a bit. Quick breads like this one tend to freeze well, wrapped tightly in plastic or placed in a sealed container, but we doubt you’ll have many slices leftover. Serve with pumpkin coffee or apple cider to experience maximum autumn.

Ingredients

  1. Check 1 cup pumpkin pie filling (not pure pumpkin)
  2. Check ½ cup canola oil, plus more for the pan
  3. Check ¾ cup granulated sugar
  4. Check ½ cup molasses
  5. Check 1 teaspoon vanilla extract
  6. Check 2 cups all-purpose flour
  7. Check teaspoons baking powder
  8. Check ½ teaspoon baking soda
  9. Check ¾ teaspoon kosher salt
  10. Check 1 teaspoon ground cinnamon
  11. Check ¼ teaspoon ground nutmeg
  12. Check ¼ teaspoon ground cloves
  13. Check ½ teaspoon ground ginger

Directions

  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.