Dark Molasses Pumpkin Bread
Dive into the cozy essence of fall with this Dark Molasses Pumpkin Bread, a moist and flavorful treat that combines earthy pumpkin purée with the deep, rich sweetness of molasses. Perfectly spiced with cinnamon, nutmeg, and ginger, this quick bread boasts a beautifully balanced flavor profile that’s warmly aromatic and irresistibly comforting. The tender crumb is achieved by blending melted butter, dark brown sugar, and a splash of whole milk, creating a luscious texture that melts in your mouth. Whether served plain, slathered with butter, or paired with a steaming mug of coffee or cider, this pumpkin bread is a seasonal favorite that’s ideal for breakfast, snacking, or dessert. Easy to make in just over an hour, this recipe delivers rustic charm and homemade goodness with every slice.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Granulated sugar
- 0.5 cup Dark brown sugar, packed
- 0.25 cup Molasses
- 1 cup Pumpkin purée (not pumpkin pie filling)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and dark brown sugar. Whisk until the mixture is smooth and creamy.
Add the molasses and mix thoroughly. Then whisk in the pumpkin purée, followed by the eggs one at a time, and finally the vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
Stir in the milk until the batter is smooth and evenly mixed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread plain, with butter, or alongside your favorite autumn beverage. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 473.7 g | 172% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 269.0 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 537 mg | 41% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
