I love pumpkin bread, it is probably my favorite of the quick breads. I wanted to do something different with it and have worked on a quick bread recipe that was without nuts and raisins, but not boring. The other day I decided to make it with molasses and not just sugar. I think that made all the difference. I have a very moist quick bread that has some depth to it. Molasses is definitely something fun to experiment with.
New Pumpkin Bread Recipe
2 cups canned pumpkin
1 cup oil (canola of olive)
2 cups sugar ( can use all white or half white, half brown)
1 cup molasses at room temperature
4 eggs beaten in a small bowl
1 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cardamom
1 1/2 teaspoons ground ginger
1 teaspoon table salt
Mix together with mixer the following: pumpkin, oil, molasses, and sugar. Add eggs. Mix really well. Add vanilla mix a little more.
- Add remaining ingredients and mix just until all dry ingredients are well incorporated and there are no flour lumps.
- Pour into 2 well greased and floured 8 or 9 inch loaf pans. Use butter or oil or Crisco as the grease, not a baking spray. Baking spray just doesn’t work as well as the traditional grease and flour for baking pans. Dust the batter in the top of the pans with sugar – either turbinado or plain white – it gives you a nice little crust.
- Bake at 350° for 1 hour or until a toothpick comes out clean, and depending upon your oven it may take slightly longer than an hour to cook. I found they cooked perfectly in an hour.
When you remove the loves to cool on a rack let them sit in their pans for about 20 minutes to half an hour, then remove them from the pans and allow to cool completely. These loaves freeze nicely.
* you can serve this pumpkin bread plain or for breakfast with a little almond butter or whipped cream cheese or Greek Cream Cheese which has lower fat and calories.