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.
In Advance: Bake the bread and let it cool. Wrap and set aside at room temperature for up to 24 hours. Cover with foil and warm in a 250° F oven for 30 minutes.
To Freeze: Place the cooled bread in a resealable plastic bag or cover with 2 layers of plastic wrap. Store for up to 3 months.
To Reheat: Refrigerate the bread overnight. Remove the plastic wrap, cover with aluminum foil, and warm in a 250° oven for 30 minutes.
This was a simple, tasty pumpkin bread. My family enjoyed it. I used applesauce instead of the canola oil. Other then that I made no changes to the recipe. I probably would throw in some chopped walnuts when I make this again. I put cream cheese on the top of the slices. It was really yummy.