Pumpkin Molasses Bread
Warm and irresistibly spiced, this Pumpkin Molasses Bread is the perfect way to embrace the cozy flavors of fall. Made with real pumpkin puree, a dash of rich molasses, and a medley of aromatic spices like cinnamon, ginger, and nutmeg, this moist and tender loaf delivers a delightful balance of sweetness and earthiness. Whether enjoyed with a morning coffee or as an after-dinner treat, this loaf is ideal for holiday gatherings or quiet weekends at home. Quick to prepare and easy to bake, it’s a seasonal favorite that serves 10 and keeps beautifully for days. Slice it up and savor it plain, or add a touch of indulgence with butter or cream cheese for a truly irresistible bite. Perfect for fans of pumpkin recipes, molasses desserts, and homemade bread!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.25 cup Molasses
- 1 cup Pure pumpkin puree
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, and molasses. Whisk until smooth and well combined.
Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients and whisk until fully incorporated.
Gradually stir the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; avoid overmixing.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve plain or with a smear of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 598.4 g | 218% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 394.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 586 mg | 45% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2452 mg | 52% | |
*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.
