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 bread onto a cutting board.
Serve warm or store in airtight container.
Notes
Healthier Option: Substitute whole wheat flour for 50% - 100% of flour called for in recipe. Percentage varies by individual taste. Also, substitute the canola oil with unsweetened applesauce.
This bread freezes well. To reheat, defrost on counter and then place in oven at 170 degrees until warm.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pumpkin-bread-2/