Molasses Tea Bread Recipes

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.

MOLASSES BISCUITS

Steps:

• Preheat the oven to 375 degrees with rack in center. Sift together flour, sugar, salt, baking powder, ginger, cloves, and pepper. Using a pastry blender or two knives, cut in butter until the mixture resembles coarse meal.
• In a small bowl, whisk together milk and molasses until completely combined. Make a well in the center of the flour mixture, and add the milk-molasses mixture.
• Using a fork, stir the mixture until it almost comes together. Gently bring the remaining smaller dough particles together with your fingertips. Transfer dough to a very lightly floured surface, and pat into a flattened circle about 6 inches in diameter and 3/4 inch thick. Cut dough into rounds with a 2-inch cookie cutter. Gently press the excess dough together, and cut several more biscuits. Gently press the remaining excess dough together one more time, and cut one more biscuit.
• Transfer biscuits to a parchment-lined baking sheet; generously brush tops with cream. Bake until golden brown, 24 to 26 minutes. Place biscuits on a wire rack to cool slightly.

OLD FASHION MOLASSES BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
• If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
• To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.

MOLASSES TEA BREAD

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess and set aside.
• In a large mixing bowl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and beat vigorously with a whisk until well-blended.
• Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well.
• Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar.
• Bake the molasses bread for 45 to 50 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist.
• Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.

MOLASSES SWEETBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
• In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
• Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
• While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
• Once the frosting and cake are both cool, spread the icing on the cake and serve.

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat the oven to 350°F. Butter and flour a 5 × 9-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 the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the 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 bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.
• Pumpkin Puree
• Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.

MOLASSES SODA BREAD

Steps:

• Preheat the oven to 400 and lightly oil a large baking sheet. Sprinkle the sheet with cornmeal, semolina, or oats, and set aside.
• Put the 1/2 cup oats in mixing bowl. Stir in the buttermilk, molasses and oil; reserve.
• Mix dry ingredients in large bowl. Make a well in the dry mixture and add the liquid all at once; add raisins. Stir briskly with a wooden spoon until dough pulls together in a shaggy mass. Let rest 3 minutes.
• Flour your work surface and hands. Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help. Knead for 1 minute, shaping into a ball. Place on the baking sheet. Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep. Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves.
• Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty. When done, the bottom should sound hollow when tapped with a finger. Cool loaves before slicing.

GRANDMA'S MOLASSES BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).