Have you ever returned from the grocery store and found that the pumpkin puree you though you bought was really pumpkin pie filling? This recently happened to me (so much for pumpkin doughnuts that night). Not being a pumpkin pie person, I had no idea what I was going to use that filling for. This has happened before, and that’s when I learned that puree and pie filling really aren’t interchangeable (the bread turned into a wet sticky mess). So I took to the internet to see what was out there (surprisingly little), and found a pumpkin bread recipe from Real Simple. A small tweak reduced the spices needed, changing the flour made it more wholesome, and adding pumpkin seeds gave it character and increased the nutrients… The guys at work devoured it.
2 cups Whole Wheat Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Pumpkin Pie Spice
1 can Pumpkin Pie Filling (15 oz, 425 g)
1/2 cup Canola Oil
3/4 cup Granulated Sugar
1/2 cup Molasses
1 tbsp Applesauce, Unsweetened
1 tsp Maple Syrup Extract
1/2 cup Pumpkin Seeds
2-3 tbsp Pumpkin Seeds (for topping)
Pre-heat oven to 350° F and prepare a 9 x 5 inch loaf pan.
Stir together the flour, baking powder, baking soda, and spice. Set aside.
In a separate bowl, blend the pumpkin pie filling, oil, sugar, molasses, applesauce, and extract until thoroughly combined. Pour the wet ingredients into the dry and mix until just moistened. Add the 1/2 cup of pumpkin seeds and fold into batter.
Pour the batter into loaf pan, smooth the top and sprinkle with remaining seeds.
Bake for 60 – 65 minutes, until an inserted toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a rack.