1 c pumpkin pie filling (not pure pumpkin)
1/2 c canola oil
3/4 c sugar
1/2 c molasses
1 t vanilla extract
2 c flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t kosher salt
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground cloves
1/2 t ground ginger
raisins and nuts if desired

1 c pumpkin pie filling (not pure pumpkin) 1/2 c canola oil 3/4 c sugar 1/2 c molasses 1 t vanilla extract 2 c flour 1 1/2 t baking powder 1/2 t baking soda 3/4 t kosher salt 1 t ground cinnamon 1/4 t ground nutmeg 1/4 t ground cloves 1/2 t ground ginger

Heat oven to 350. Grease a 9x5" loaf pan.

In a large bowl, combine pumpkin pie filling, oil, sugar, molasses, vanilla and eggs. In a separate bowl, combine remaining ingredients (excluding raisins and/or nuts). Slowly stir the flour misture into the wet ingredients. Fold in raisins and nuts, if desired. Por into prepared pan and bake for 60-65 min or until done.

Transfer to wire rack for 10 min. Using a knife, loosen the bread from the pan and invert onto a cutting board. Serve warm.