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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!

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Chris from Kansas November 09, 2003

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.

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Anna P. June 01, 2003

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.

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Lisa14 November 25, 2009

Oh My Goodness! This is gorgeous. I was looking around this site for recipes to use up last night's pumpkin and I had all the ingredients for this so I gave it a go. I am SO glad I did. Not too sweet, a bit like a malt loaf but lighter. Very, very nice! I will definitely be marking the recipe and making this again.

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samanthaflo November 01, 2009

I found the molasses too strong in this one.

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Fairy Godmother June 13, 2006

Another great recipe bursting with flavor. Will definetly make again. I also used 3 small loaf pans (disposable kind) and 6 mini muffin (so i could taste). I'll package these up for my next hike. Excellent for breakfast

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CapeCodHiker March 06, 2005

This recipe was a pleasant surprise. The molasses gives the bread its savory flavor and the pumpkin its soft texture. I only put in 1/2 the sugar called for and used fresh cranberries and a bit of nutmeg. This bread was ultimately an excellent choice- great with tea and butter- just what I was looking for. This one is a keeper. I'll be trying this one again- maybe with butternut squash next time.

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Lisa Nyden December 01, 2004
Pumpkin Molasses Bread