Pumpkin Molasses Bread. A moist & delicious quick bread. A perfect balance of pumpkin, molasses, warm spices and sweetness.
Warms Flavors of Fall Baking
Fall baking is my favorite and I find myself baking that way year round. Pumpkins, apples, warm spices – comfort food bakes.
This Pumpkin Molasses Bread is fall baking at it’s best. It’s has all the comforting flavors of the season. No one flavor is overwhelming nor is it too sugary sweet. It’s a perfect balance of pumpkin, molasses, warm spices and sweetness.
Love molasses baked goodies? (Me too!) Check out this Molasses Cookie Recipe & my recipe for Molasses Pie!
Ingredients & Instructions
Though I prefer using fresh ingredients whenever possible, I find myself using canned pumpkin more & more often these days. Use whichever you prefer.
You’ll notice applesauce in the ingredients. It’s a tasty & effective way to reduce oil content in sweet quick breads.
This bread is simple to put together. It’s important to not go crazy stirring the wet and dry ingredients together when making a quick bread. Stir until just combined. Over stirring will result in a tough bread with too much chew.
Serve & Enjoy
I prefer to eat this bread plain, but it is also delicious with a smear of butter, jam or cream cheese. It makes a fabulous breakfast, snack or dessert paired with a cup of coffee or glass of milk.
This Pumpkin Molasses Bread is a must try for all pumpkin lovers!
Keep one loaf for yourself and gift the other. Or keep them both. There’s no judging here.
Thanks for stopping by!
Amanda ♥
Pumpkin Molasses Bread
Ingredients
- 3 1/4 cups flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 3/4 cup pumpkin puree OR 1 – 15 oz. can
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1/2 cup unsulphured molasses
- 3/4 cup granulated sugar
- 3/4 cup brown sugar lightly packed
Instructions
- Preheat oven to 350°
- Grease/spray 2 loaf pans.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger and cloves. Set aside.
- In a separate mixing bowl, whisk together pumpkin puree, eggs, vegetable oil and applesauce until thoroughly mixed.
- Stir in molasses and both sugars until thoroughly mixed.
- Pour flour mixture into pumpkin mixture. Mix until just combined – DO NOT over mix.
- Spoon/pour bread mixture evenly between both loaf pans.
- Bake for 50 – 60 minutes or until toothpick inserted in center of loaves comes out clean.
- Cool on wire racks. Enjoy 🙂
Oh yum – I love pumpkin breads and adding molasses sounds terrific!
Thanks Amy! I really love molasses as long as it’s not overpowering. Folks get a bit heavy handed with it in my neck of the woods 🙂
I’m almost jealous that you have chickens. I want some chickens, too. You sound just like me when I try something new in the kitchen and it doesn’t turn out right, too funny. My mood is sour for a couple of hours then I think about how many recipes that have turned out. I love pumpkin bread, but never made it with molasses before. I tried a vintage Betty Crocker recipe for Anadama bread that used molasses and it was nasty. I guess molasses and yeast bread don’t taste good together. But, molasses in gingersnap cookies taste good, so I think it would taste good in quick breads. Your pumpkin bread look so good.
Lol – baking failures. I had to rewrite that part because it was super bitter at first. It’s always a bummer when you have high hopes for something and it’s a total flop. Boohoo. We dust ourselves off and go back in for another round, that’s all that matters 🙂
I LOVE having chickens – my girls are such sweeties. They’re not a whole lot of work either. The egg laying does slow down during the winter months and I’m gonna sub flax eggs in a lot of my baked goods. I won’t buy eggs from caged hens, but I do have a few local spots that have free range eggs that I can grab if absolutely needed.
I love molasses, just not heavy amounts of it. I’ve had molasses yeast breads before and they were good? I live in an Amish/Mennonite area and molasses is a common ingredient in most local breads and baked goods. Maybe the recipe just used way too much molasses…?
Wow, this bread looks fantastic, Amanda! What a creative, tasty use of pumpkin.
Thank you so much, Anu 🙂
WOW! That looks gorgeous and delicious!
Thanks so much, Kushi. I enjoy this bread year round 🙂
Trying it with mini loaves hope it turns out!!
This bread was very good though a bit too sweet. I reduced both sugars to 2/3 cups each and still thought it was too much. I will try a half cup each next time. I will also double the spices because I do love it spicy! The bread came out moist and tender and is delicious toasted with butter.
Thanks, Amanda!
Th