Prep 15 mins
Cook 1 hr
On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail!
- 354.88 ml flour
- 11.09 ml cinnamon
- 7.39 ml ginger
- 3.69 ml nutmeg
- 1.87 ml clove
- 4.92 ml baking soda
- 3.69 ml salt
- 1.23 ml baking powder
- 88.74 ml softened butter
- 158.51 ml molasses
- 2 eggs
- 354.88 ml pumpkin
- 59.14 ml milk or 59.14 ml water
- 3.69 ml vanilla
- 118.29 ml chopped walnuts
- 78.07 ml raisins or 78.07 ml chopped dates
- 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.
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!
wow this is full on flavor i only used 2/8 of molasses and 1 cup sugar but the rest makes a REALLY flavorful bread used some raisins and some dates great bread