PUMPKIN MOLASSES TEA BREAD
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
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.
OLD FASHION MOLASSES BREAD
Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
Provided by Julie
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
- If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
- To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 6.3 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 329.3 mg, Sugar 4.6 g
MOLASSES BREAD
Make and share this Molasses Bread recipe from Food.com.
Provided by TGirl
Categories Breads
Time 1h40m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Spray 9X4 inch loaf pan with non stick spray.
- Sift dry ingredients together.
- Mix liquid ingredients together, then add to dry mixture.
- Blend well with electric mixer.
- Pour into prepared loaf pan.
- Bake for 1 and 1/2 hours.
- Cool for 10 minutes in pan, then turn out and cool completely.
- Delicious with cream cheese.
- Freezes well.
Nutrition Facts : Calories 197.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.1, Sodium 383.2, Carbohydrate 42.5, Fiber 1.6, Sugar 19.4, Protein 4.1
MOLASSES TEA BREAD
I saw this on NBC a few days ago and knew I had to place it here for safe keeping. It looked great. This bread stores well and picks up flavor when wrapped with a rum-soaked cloth. To store, dip a 12- to 14-inch square of muslin or cheesecloth into a cup holding 2 or 3 tablespoons dark rum, wetting the fabric all over. Squeeze out the excess rum, wrap the molasses bread with the dampened cloth and store the bread in a tin canister, or wrap with foil and store in a dark place.
Provided by Ceezie
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess and set aside.
- In a large mixing bowl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and beat vigorously with a whisk until well-blended.
- Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well.
- Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar.
- Bake the molasses bread for 45 to 50 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist.
- Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.
PUMPKIN MOLASSES TEA BREAD
Steps:
- Preheat the oven to 350°F. Butter and flour a 5 × 9-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 the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the 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 bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
- While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.
- Pumpkin Puree
- Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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MOLASSES MULTI-SEED BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (27)Calories 137 per servingTotal Time 3 hrs 27 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.
- Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.
- Knead in 1/4 cup of the topping. , Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours., To shape the bread: Deflate the dough and divide it in half; roll each half into a 12” rope.
- Roll one of the ropes in the remaining topping. , Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end., Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").
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