pumpkin molasses bread
You need to make this for dessert on Thanksgiving this year. Trust me.
This bread is really easy to whip up (who needs something complicated on Thanksgiving? NO ONE), is super delicious, and totally tastes like Autumn. It’s a dessert bread, so make no mistake, it has a lot of sugar and oil… but compared to other pumpkin bread recipes that I saw that used three cups of sugar and at least one cup of oil for just one single loaf, I don’t think I did so bad here.
The bread is nicely crisp on top, super moist inside, and has a rich, spicy flavor. I can totally see eating a slice of this along side a nice hot cup of coffee, chai, or tea. Super cozy.
You can also bake these as muffins. Actually, in hinds sight, that probably would have been a much better idea than a loaf. It would bake faster (more surface area to heat ratio), cool faster, and there would be no messing with trying to slice it. But the loaf does make a pretty presentation, so there is that. You decide. Either way, you’re gonna LOVE it.
Pumpkin Molasses Bread
Pumpkin Molasses Bread
Ingredients
- 15 oz can pumpkin puree ($0.97)
- 3 large eggs ($0.75)
- 1/2 cup vegetable oil ($0.32)
- 1/2 cup milk ($0.12)
- 1/2 cup molasses ($1.10)
- 1 1/2 cups sugar ($0.24)
- 1 Tbsp pumpkin pie spice ($0.15)
- 3 cups all-purpose flour ($0.44)
- 2 tsp baking powder ($0.06)
- 1 1/2 tsp salt ($0.07)
Instructions
- Preheat the oven to 375 degrees. In a large bowl whisk together the pumpkin, eggs, oil, milk, molasses, sugar, and pumpkin pie spice until very smooth.
- In a separate bowl, combine the flour, salt, and baking powder. Stir very well. Pour the flour mixture into the bowl with the wet ingredients and stir just until evenly combined (try not to over stir or the end product will be gummy).
- Pour the batter into a loaf pan coated with non-stick spray and bake for one hour or until a toothpick inserted into the middle comes out clean. Allow the bread to cool completely before slicing.
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
First, combine all of the “wet” ingredients in a large bowl. Thats the pumpkin, eggs, milk, oil, molasses, sugar, and pumpkin pie spice. If you measure the oil before the molasses, it will leave a nice thin layer in the measuring cup that helps the molasses slide right out.
Whisk these ingredients together until they’re nice and smooth.
In a separate bowl, combine the dry ingredients: flour, salt, and baking powder. Stir these together really, really well because you want to do as little stirring after combining with the wet ingredients as possible.
Now pour those dry ingredients into the wet ingredients and stir it all (with a spoon, not a whisk) until evenly combined and no more.
Pour the batter into a bread pan that is coated with non-stick spray. Bake in a preheated 375 degree oven for one hour or until you can stick a toothpick into the center and it comes out clean (that means no raw batter stuck to it, moist crumbs are okay and considered a “clean toothpick”).
Ta-da! I can’t even tell you how yummy it smells. Can you imagine how pretty this would be as muffins? I’m not sure how long muffins would need to bake, but it would surely be less than a large loaf.
It’s super good with a slather of butter.
And then I ate it.
I also had to use a small pan and a larger pan to bake all the batter, and thus had to play around with baking times (smaller took 55 minutes, the larger took about 75, checking every 5 minutes). But that said, they are scrumptious! This is exactly what I wanted out of a pumpkin bread – richly spiced flavor; moist, soft texture; and just the right amount of sweet-but-not-too-sweet. If you like molasses cookies, and you like pumpkin bread, this is an excellent hybrid of flavors.
It’s actually a perfect recipie as is ! I only had two smaller loaf pans and it was perfect amount of sweet :)
I made this last night and am really wishing I read the comments! I made a large and small loaf. The small one was perfect at about 45 minutes, while the large one took about 80 and my sides and top were a little burned.
I brought my mini to work today and it was gone in about 5 minutes. haha. Also my mother tried slicing the big one before it was all the way cool and it fell apart a little bit. However I think making them in mini loaf pans is the way to go. The flavor tastes like pumpkin pie cake. Overall a total win (yet again) from budget bytes. Thanks!
Make an adjustment by reading the comment. Lucky I didn’t burnt my toast. It turns out to be a little out of what I’m expecting. Probably will try to add in more pumpkin for taste.
I know this recipe was posted a really long time ago, but I just made it today. I hate to say it, but it’s really bland. It definitely needs more sugar if you want this to be a dessert bread. When I took it out of the oven I was expecting that wonderful sweet and spicy and cake smell and I didn’t really get it. I even did half white sugar and half brown sugar for a little extra molasses flavor. I would also increase the pumpkin pie spice a bit, but that’s my personal preference. I’m going to make a glaze for it and see if that helps. If not, I’m not sure what I’m going to do with my 2 loaves. Maybe I could cut them into cubes and make croutons for soup. Sorry!
I recently tasted a slice of molasses loaf along with a pumpkin loaf in previous days. I’m certain, the combination should be nothing less than delicious. Nonetheless, I’m also certain that the cost of making this loaf is more than $4.22 cents. Let’s keep it real no one buys just 3 eggs, 1 and half teaspoon of salt nor 3 cups of flour the utensils alone cost more than the above estimated amount.
I reside in America which is a country based upon capitalism alone on the backs of the disenfranchised.
Isis ad read the omments before I made this. I even baked it 15 mins longer but ended up with the middle still not baked and the top edges almost burnt. Will try the recipe another time using the suggestions from the others who tried this.