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Prep 15 mins
Cook 1 hr
Delicious with a cup of tea or coffee. A co-worker brought this bread to work and I begged her for the recipe.
- 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)
- 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.
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!
YUMMY and FANTASTIC, Very moist and great taste, very easy to make and followed exact instructions. I used raisins instead of the cranberries, my husband and mother-in-law and me just loved it. Thanks for posting this recipe.
This bread was exactly what I was looking for. I wanted something that could be taken with us when we didn't have time for breakfast. I substituted whole wheat flour for half of the flour and I included some nuts and seeds as well. Since I didn't have dried cranberries I used some fresh and also included some golden raisins. I really liked the raisin bites, but I will probably vary the add ins in the future. I think prunes would be good. I wanted a wholesome healthy quick bread that was also flavorful and moist. So the lack of pronouced sweetness was a plus. I now live in Europe and it is strange what you find yourself missing. I haven't eaten a lot of Boston Brown bread, but I have found myself looking at recipes to see if it would be feasible to try here. The strong molasses taste in this bread satisfied my craving.