ForneyLife

Pumpkin Bread

Posted in Recipes by Sarah on December 14, 2009

Got this delicious-sounding pumpkin bread recipe from a friend.  Can’t wait to try it!

Ingredients

  • 1  cup  pumpkin pie filling (not pure pumpkin)
  • 1/2  cup  canola oil, plus more for the pan
  • 3/4  cup  granulated sugar
  • 1/2  cup  molasses
  • 1  teaspoon  vanilla extract
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 3/4  teaspoon  kosher salt
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 1/2  teaspoon  ground ginger

Preparation

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.

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