Pumpkin Bread

Pumpkin Bread
Sang An
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preparation
15
minutes
cooking
80
minutes
Serves 6-8

Ingredients

1
cup
pumpkin pie filling (not pure pumpkin)
1/2
cup
canola oil, plus more for the pan
3/4
cup
granulated sugar
1/2
cup
molasses
1
teaspoon
vanilla extract
2
cups
all-purpose flour
1 1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
3/4
teaspoon
kosher salt
1
teaspoon
ground cinnamon
1/4
teaspoon
ground nutmeg
1/4
teaspoon
ground cloves
1/2
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.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Fat 11 g
  • Sat Fat 1 g
  • Sodium 576 mg
  • Carbohydrate 67 g
  • Fiber 4 g
  • Sugar 30 g
  • Protein 4 g
What does this mean? See Nutrition 101.

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