PUMPKIN MOLASSES BREAD
Pumpkin Molasses Bread - enjoy all the warm flavors of autumn with this moist quick bread.
Provided by Amanda
Categories Breads & Muffins
Time 1h15m
Number Of Ingredients 15
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 :)
PUMPKIN MOLASSES TEA BREAD
This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange juice or cranberry juice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 nine-inch loaf
Number Of Ingredients 15
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
Delicious with a cup of tea or coffee. A co-worker brought this bread to work and I begged her for the recipe.
Provided by Lightly Toasted
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160.1, Fat 4.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 285.4, Carbohydrate 28.4, Fiber 1.1, Sugar 13, Protein 2.6
GRANDMA'S PUMPKIN TEA BREAD
This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts!
Provided by Kristy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 20
Number Of Ingredients 16
Steps:
- Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
- In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
- Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 36.1 g, Cholesterol 27.9 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 93.3 mg, Sugar 20.6 g
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 TEA BREAD
I saw this on NBC a few days ago and knew I had to place it here for safe keeping. It looked great. This bread stores well and picks up flavor when wrapped with a rum-soaked cloth. To store, dip a 12- to 14-inch square of muslin or cheesecloth into a cup holding 2 or 3 tablespoons dark rum, wetting the fabric all over. Squeeze out the excess rum, wrap the molasses bread with the dampened cloth and store the bread in a tin canister, or wrap with foil and store in a dark place.
Provided by Ceezie
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 15
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.
PUMPKIN-MOLASSES COOKIES
This pumpkin-molasses cookie is the perfect hybrid of several traditional holiday season flavors and instantly became a family favorite! This recipe combines gingerbread, spice cake, and sugar cookie flavors into one mouthwatering, chewy cookie that will please everyone!
Provided by AZ JAZZ
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 1h5m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 96.4 calories, Carbohydrate 12.2 g, Cholesterol 6 mg, Fat 5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 107.7 mg, Sugar 6.4 g
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