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
A rich and sweet pumpkin molasses bread that is perfect for any holiday gathering.
- 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
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.
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.