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Pumpkin Bread

Sang An
Serves 6-8 Hands-On Time: 15m Total Time: 1hr 20m

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.
By Sara Quessenberry and Rori Trovato,  November 2006
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Quick Tip

The bread can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance.

Nutritional Information

  • Per Serving
  • Calories 381Calories From Fat 26%
  • Fat  11g
  • Sat Fat  1g
  • Sodium  576mg
  • Carbohydrate  67g
  • Fiber  4g
  • Sugar  30g
  • Protein  4g
What does this mean? See Nutrition 101.

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