- Calories 381
- Caloriesfromfat 26%
- Fat 11g
- Satfat 1g
- Sodium 576mg
- Carbohydrate 67g
- Fiber 4g
- Sugars 30g
- Protein 4g
Pumpkin Bread
Photo: Sang An
This Pumpkin Bread is sweet and moist—perfect for breakfast with coffee or as a treat after dinner. One reader recommends adding chocolate chips to make it even sweeter.
How to Make It
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.
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.
seaside725's Review
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.
BeccaKellander's Review
"not pure pumpkin"!?!?!?! not going to bother trying this one!
stalteril's Review
No eggs???
tara31's Review
I used half whole wheat and half white flour and subbed applesauce for the oil to cut fat. Delicious!
Carolynne's Review
This is my new favorite recipe for pumpkin bread. As an extra treat, add about a cup of mini chocolate chips - Yum!
brennawinnn's Review