Pumpkin Bread

Name: Pumpkin Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters canola oil, plus more for the pan; 473 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 teaspoons kosher salt; 118 milliliters molasses; 237 milliliters pumpkin pie filling (not pure pumpkin); 1 teaspoon vanilla extract

Pumpkin Bread is a dairy free morn meal. This recipe makes 8 servings with 410 calories, 4g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have ground cloves, ground cinnamon, granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Pumpkin Pie Mix

Baking Soda

Cinnamon

Molasses

Pumpkin

Vanilla

Clove

Ginger

Nutmeg

All Purpose Flour

Sugar

Salt

Cooking Oil

Equipment you will use

Loaf Pan

Bowl

Oven

Pour into the prepared pan.

Equipment you will use

Frying Pan

Bake for 60 to 65 minutes.

Equipment you will use

Oven

Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board.

Ingredients you will need

Bread

Equipment you will use

Cutting Board

Wire Rack

Knife

Frying Pan

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.

Ingredients you will need

Bread

Wrap