Whenever fall finally rolls around (and it takes it's sweet time down here in Texas), one of the first flavors I crave is pumpkin. It never fails. Every fall I am consumed with the desire to add pumpkin to everything, especially baked goods. It's a very versatile squash, and has many applications aside from the standard pumpkin pie. It's got a sweet, earthy flavor unrivaled by any other winter squash, and when mixed with the right spice, the combination can be nothing short of amazing.
I can't remember where I got this recipe, but I am glad I wrote it down, even if my handwriting was rushed. I don't have any photos of the finished loaf as it was gobbled up too quickly, but believe me when I tell you it was pretty and it was good.
 |
| Wet ingredients: 1 cup pumpkin pie filling, 1/2 cup oil (I used Smart Balance), 3/4 cup sugar, 1/2 cup molasses, 1 teaspoon vanilla. |
 |
| Dry ingredients: 2 cups flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 3/4 teaspoon kosher salt. |
 |
| Spices: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon pumpkin pie spice (didn't have any cloves), 1/2 teaspoon ground ginger. |
Pumpkin Bread
- 1 c. pumpkin pie filling
- 1/2 c. oil
- 3/4 c. sugar
- 1/2 c. molasses
- 1 tsp. vanilla
- 2 c. flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves (I subbed pumpkin pie spice and it worked fine)
- 1/2 tsp. ground ginger
Preheat oven to 350F. Grease a 9x5 loaf pan. In a large bowl, combine pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly add dry ingredients into wet, stir until combined. Pour into prepared loaf pan, bake 50-60 minutes or until toothpick inserted into center comes out clean. Serve warm with butter if desired.
