Recipe by Pinay0618
On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail!
Top Review by averybird
I made this bread as written and enjoyed the rich dark molasses flavor. It tasted of a very moist gingerbread. One thing, I did feel it could have benefited from maybe a 1/2 cup of sugar added to the recipe. I found myself wishing for a bit more sweetness. Otherwise I loved the flavor from the spices and also how moist it was from the pumpkin (although you can't really taste the pumpkin, so if you are looking for a pumpkin bread recipe I would look elsewhere). Thanks!
- 1 1⁄2 cups flour
- 2 1⁄4 teaspoons cinnamon
- 1 1⁄2 teaspoons ginger
- 3⁄4 teaspoon nutmeg
- 3⁄8 teaspoon clove
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking powder
- 6 tablespoons softened butter
- 2⁄3 cup molasses
- 2 eggs
- 1 1⁄2 cups pumpkin
- 1⁄4 cup milk or 1⁄4 cup water
- 3⁄4 teaspoon vanilla
- 1⁄2 cup chopped walnuts
- 1⁄3 cup raisins or 1⁄3 cup chopped dates
Directions See How It's Made
- 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.