Pumpkin Bread


Nothing says fall quite like a slice of warm pumpkin bread, straight out of the oven.

Pumpkin Bread
Photo: Sang An
Hands On Time:
15 mins
Total Time:
1 hrs 20 mins
6 to 8 serves -

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.


  • 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


  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.

Nutrition Facts (per serving)

381 Calories
11g Fat
67g Carbs
4g Protein
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.

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