Food Recipes Pumpkin Bread 3.0 (1,183) 23 Reviews Nothing says fall quite like a slice of warm pumpkin bread, straight out of the oven. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines and Rori Spinelli-Trovato Rori Spinelli-Trovato Rori Spinelli-Trovato is a restauranteur, food stylist, and chef. Highlights: * Work has been featured in Real Simple, Food & Wine, Health, Oprah.com, Delish, Fine Cooking, Bon Appetit, and more * Owner of Rori's Artisanal Creamery, a small-batch ice cream shop based in Santa Barbara, California Real Simple's Editorial Guidelines Updated on October 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Sang An Hands On Time: 15 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 serves - Jump to Nutrition Facts Our pumpkin bread recipe is egg-free, but it 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. Ingredients 1 cup pumpkin pie filling (not pure pumpkin) ½ cup canola oil, plus more for the pan ¾ cup granulated sugar ½ cup molasses 1 teaspoon vanilla extract 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ teaspoon ground ginger Directions Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. 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. 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. Rate it Print Nutrition Facts (per serving) 381 Calories 11g Fat 67g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 381 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Sodium 576mg 25% Total Carbohydrate 67g 24% Total Sugars 30g Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.