Pumpkin Molasses 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.

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 :)

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

MOIST PUMPKIN BREAD

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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 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 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.

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).

PUMPKIN-MOLASSES COOKIES

Steps:

• Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
• Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
• Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
• Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.