Dark Molasses Pumpkin Bread Recipes

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PUMPKIN MOLASSES TEA BREAD



Pumpkin Molasses Tea Bread image

This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange juice or cranberry juice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 nine-inch loaf

Number Of Ingredients 15

Soft butter, for pan
2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup cooked Pumpkin Puree for Desserts, or canned
2 tablespoons apple juice
1/2 cup roughly chopped dried cranberries
1/2 cup roughly chopped walnuts
8 ounces cream cheese, room temperature
1/4 cup honey

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
  • While bread cools, make frosting. Combine cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

PUMPKIN MOLASSES BREAD



Pumpkin Molasses Bread image

Delicious with a cup of tea or coffee. A co-worker brought this bread to work and I begged her for the recipe.

Provided by Lightly Toasted

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 160.1, Fat 4.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 285.4, Carbohydrate 28.4, Fiber 1.1, Sugar 13, Protein 2.6

DARK MOLASSES PUMPKIN BREAD



Dark Molasses Pumpkin Bread image

On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail!

Provided by Pinay0618

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 16

1 1/2 cups flour
2 1/4 teaspoons cinnamon
1 1/2 teaspoons ginger
3/4 teaspoon nutmeg
3/8 teaspoon clove
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons softened butter
2/3 cup molasses
2 eggs
1 1/2 cups pumpkin
1/4 cup milk or 1/4 cup water
3/4 teaspoon vanilla
1/2 cup chopped walnuts
1/3 cup raisins or 1/3 cup chopped dates

Steps:

  • Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin.
  • Combine the milk and vanilla.
  • Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat). Fold in the nuts and raisins.
  • Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.

Nutrition Facts : Calories 2744.6, Fat 122.5, SaturatedFat 52.9, Cholesterol 563.7, Sodium 3972.7, Carbohydrate 380.9, Fiber 15.8, Sugar 159.3, Protein 47.4

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