Recipe by Lightly Toasted
Delicious with a cup of tea or coffee. A co-worker brought this bread to work and I begged her for the recipe.
Top Review by Chris from Kansas
This is truly a wonderful tasting bread. I substituted 1 cup of whole wheat flour for 1 cup of white and it turned out moist and delicious. This reminds me more of Boston brown bread than pumpkin bread. Thanks for posting!
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup molasses
- 1⁄2 cup sugar
- 1⁄4 cup unsweetened applesauce
- 1⁄4 cup oil
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin (plain pumpkin puree, NOT pumpkin pie filling)
- 2 tablespoons apple juice (or orange juice)
- 1⁄2 cup dried cranberries, roughly chopped (may substitute raisins)
Directions See How It's Made
- 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.