Rating: 3 stars
1183 Ratings
  • 1 star values: 155
  • 2 star values: 365
  • 3 star values: 240
  • 4 star values: 231
  • 5 star values: 192

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.

Sara Quessenberry and Rori Trovato

Gallery

Credit: Sang An

Recipe Summary

hands-on:
15 mins
total:
1 hr 20 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.

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  • 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.

Nutrition Facts

381 calories; calories from fat 26%; fat 11g; saturated fat 1g; sodium 576mg; carbohydrates 67g; fiber 4g; sugars 30g; protein 4g.
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