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Ingredients
1.5 teaspoons double-acting baking powder
0.5 teaspoon baking soda
0.5 cup canola oil plus more for the pan
2 cups flour all-purpose
0.8 cup granulated sugar
1 teaspoon ground cinnamon
0.3 teaspoon ground cloves
0.5 teaspoon ground ginger
0.3 teaspoon ground nutmeg
0.8 teaspoon kosher salt
0.5 cup blackstrap molasses
1 cup pumpkin pie filling pure (not pumpkin)
1 teaspoon vanilla extract
Equipment
bowl
frying pan
oven
knife
wire rack
plastic wrap
loaf pan
aluminum foil
ziploc bags
cutting board
Directions
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.
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.
