Pumpkin Molasses Bread Recipes

PUMPKIN MOLASSES BREAD

Steps:

• Preheat the oven to 350ºF. In a large bowl, whisk together the pumpkin purée, eggs, oil, molasses, and sugar.
• In a separate bowl, stir together the flour, cinnamon, ginger, nutmeg, salt, and baking powder.
• Pour the dry ingredients into the bowl of wet ingredients, and stir them together just until combined. It's okay if there are a few small lumps. Avoid over stirring.
• Coat the inside of a loaf pan with butter. Pour the batter into the loaf pan and spread it out smooth.
• Bake the pumpkin bread for about one hour, or until the internal temperature reaches 200ºF, or a toothpick inserted into the center comes out clean (a few crumbs are okay, just no raw batter stuck to the toothpick).
• Transfer the bread to a wire rack to cool, then slice and serve.

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While bread cools, make frosting. Combine cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

PUMPKIN MOLASSES BREAD

Steps:

• Preheat oven to 350°
• Grease/spray 2 loaf pans.
• In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger and cloves. Set aside.
• In a separate mixing bowl, whisk together pumpkin puree, eggs, vegetable oil and applesauce until thoroughly mixed.
• Stir in molasses and both sugars until thoroughly mixed.
• Pour flour mixture into pumpkin mixture. Mix until just combined - DO NOT over mix.
• Spoon/pour bread mixture evenly between both loaf pans.
• Bake for 50 - 60 minutes or until toothpick inserted in center of loaves comes out clean.
• Cool on wire racks. Enjoy :)

DARK MOLASSES PUMPKIN BREAD

Steps:

• Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin.
• Combine the milk and vanilla.
• Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat). Fold in the nuts and raisins.
• Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.

PUMPKIN MOLASSES BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 9 x 5 inch loaf pan; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a separate bowl, combine molasses, sugar, applesauce, oil, eggs, pumpkin and apple juice with an electric mixer.
• Add dry ingredients.
• Fold in cranberries or raisins.
• Spoon mixture into prepared pan.
• Bake until toothpick inserted in centre comes out clean, about 1 hour.
• Let bread sit for about 10 minutes, then turn the bread out of the pan onto a wire rack to cool completely.