Let’s get this bread, folks! Today, we’ll be baking the scrumptious, warm, and utterly satisfying, Pumpkin Molasses Bread. This is a perfect treat for any time of the year, but hold onto your hats, it feels extra special in fall due to the heavenly blend of pumpkin, molasses and cozy spices. This bread makes for an ideal breakfast cake, snack or dessert, best paired with your favorite hot drink. It’s moist, slightly sweet with a hint of heartiness from the molasses, and will have your home smelling like an out-of-this-world bakery. Plus, the sight of this golden, slightly crackled top loaf on your kitchen counter will drive everyone nuts!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8
- Yield: 1 loaf
Let’s roll up our sleeves, get that oven fired up, and dive into the world of this sweet, spiced loaf of heaven.
Ingredients & Equipment You’ll Need
Ingredients:
- 1 15-ounce can of pumpkin puree
- 1/2 cup of molasses
- 2 eggs
- 3/4 cups of sugar
- 1/4 cup of vegetable oil
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of allspice
- 1 3/4 cups of all-purpose flour
- 1 teaspoon of baking soda
Equipment:
- Loaf Pan
- Mixer
The key players in this recipe are pumpkin puree and molasses. Pumpkin lends a moistness and richness, while the molasses accounts for the unique, mildly sweet and robust flavor.
How To Make Pumpkin Molasses Bread
1. Preheat your oven to 350��F and grease your loaf pan.
2. In a large bowl, beat together the eggs, then add sugar and continue beating until it’s well blended.
3. Add in the molasses, pumpkin puree, and vegetable oil, mixing until everything is evenly combined.
4. In a separate bowl, combine the remaining dry ingredients.
5. Slowly add the dry ingredients to the wet mixture while thoroughly mixing.
6. Pour the mixture into the loaf pan and bake for 1 hour, or until a skewer comes out clean.
Tips For The Best Results
- Use fresh baking soda, as it helps with the rise of the bread. If it’s been sitting in your pantry for a while, it might be time to grab a new one.
- Always evenly distribute your batter in the pan as uneven batter may result in uneven baking.
Storage Tips
- Once cooled, wrap the bread tightly in plastic wrap or in an airtight container. It can last up to a week at room temperature.
- You can also freeze the bread for extended storage. Wrap it tightly in plastic and again in foil, then place in a Ziplock bag. It’ll keep well for up to three months in the freezer.
Frequently Asked Questions
Q: Can I substitute the molasses?
A: Yes, you can replace molasses with honey or dark corn syrup, but note that it might alter the flavor slightly.
Q: Can you make this recipe vegan?
A: Absolutely! You can replace the eggs with flax or chia eggs, and the sugar with a vegan version.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can. Just ensure the pumpkin is well-cooked and pureed.
Q: Can I add nuts to the recipe?
A: Yes. Walnuts or pecans would be great additions to this bread.
Q: How do I know when the bread is done?
A: Insert a skewer or toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done.
Nutritional Facts of Pumpkin Molasses Bread
Each serving of Pumpkin Molasses Bread has approximately:
- Calories: 250
- Fat: 5g
- Cholesterol: 53mg
- Sodium: 210mg
- Carbohydrates: 50g
- Protein: 5g
In conclusion, this Pumpkin Molasses Bread is truly a delightful piece of edible art. With its simplicity and soul-warming flavors, it’s a big hit for anyone regardless of the season. Serve it warm, cold, or toasted with a dollop of butter or cream cheese frosting, and you’re in for a real treat! Happy baking!
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