Pumpkin Bread

October 21, 2021
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This is by far one of our favorite quick breads to make, especially in the fall and winter. With its flavors of pumpkin pie spices like cinnamon and ginger, the molasses flavor, as well as the extremely moist texture, its great for breakfast, brunch or dessert. While Starbucks may be known for its pumpkin bread, I’ve had several people tell me that this one is better! I like to serve it warm and sometimes topped with whipped cream.

TIPS: Typically pumpkin pie mix comes in a large 30-oz can, so I often make 3 loaves at once (one can makes 3 loaves) rather than trying to save the extra filing in the fridge for later (which I never end up using). I use 3 bowls and triple the recipe. These loaves freeze very well, so you can wrap the extras in plastic wrap, then tinfoil, and freeze for several months. Pumpkin bread also make a great gift for neighbors or to take to a gathering around the holidays.

Pumpkin Bread

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 cup canned pumpkin pie filling (not pure pumpkin)
  • 1/2 cup canola or vegetable oil
  • 3/4 cup granulated sugar
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray or vegetable oil.
  • In a large bowl, whisk together the pumpkin pie filling, oil, sugar, molasses and vanilla.
  • In a seperate bowl mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Slowly stir the flour mixture into the wet mixture until fully incorporated and no flour remains visible. Pour batter into prepareed loaf pan, using a spatula to scrape the bowl. Smooth the top.
  • Bake for 50-55 minutes, until cake tester comes out clean. (Glass loaf pans will cook faster). Transfer loaf pan to wire rack and let rest 10-15 minutes. Loosen the bread from the pan with a knife around the edges , then invert loaf onto a cutting board. Serve warm or cool.