On this chilly, cloudy October day, this warm pumpkin bread really hits the spot. The molasses in this recipe really adds a hearty, rustic taste.
The kids and I sit at the kitchen table with a view of falling orange leaves outside, savoring this warm bread while I read aloud to them. Heavenly!
Pumpkin Bread
Author: Annie (originally from Real Simple)
Recipe type: snack, dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
- Pumpkin Bread
- Servings: Approximately 8-10
- 1 C pumpkin pie filling (not pure pumpkin)
- ½ C canola oil, plus more for the pan
- ¾ C granulated sugar
- ½ C molasses
- 1 t vanilla extract
- 2 C all-purpose flour
- 1½ t baking powder
- ½ t baking soda
- ¾ t salt
- 1 t ground cinnamon
- ¼ t ground nutmeg
- ¼ t ground cloves
- ½ t ground ginger
Instructions
- Heat oven to 350 degrees.
- 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 bread onto a cutting board.
- Serve warm or store in airtight container.
Notes
Healthier Option: Substitute whole wheat flour for 50% - 100% of flour called for in recipe. Percentage varies by individual taste. Also, substitute the canola oil with unsweetened applesauce.
This bread freezes well. To reheat, defrost on counter and then place in oven at 170 degrees until warm.
This bread freezes well. To reheat, defrost on counter and then place in oven at 170 degrees until warm.
