Rating: 3.5 stars
6 Ratings
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  • 5 star values: 3

This easy pumpkin bread recipe is sweet, moist, and perfect for breakfast with coffee or as a treat after dinner—it’s the ultimate fall comfort food. Best of all, you likely have most of these ingredients in your pantry. If you want, you can make this pumpkin bread ahead of time or freeze it for later (check out our Test Kitchen Notes at the bottom of the recipe for instructions). Try adding mini chocolate chips or chopped walnuts to make it even sweeter. Tip: For a slightly healthier version of this autumnal treat, subsitute applesauce for canola oil. 

Sara Quessenberry and Rori Trovato
Recipe by Real Simple November 2006

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Sang An

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Oil a 9-by-5-inch loaf pan. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla.

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  • 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.

Chef's Notes

To Make 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.

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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