Pumpkin Molasses Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 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
- 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.
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Reviews
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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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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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Tweaks
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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.
RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>