Molasses Pumpkin Bread

10
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"A rich, moist pumpkin bread with dates (or raisins)"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (94.3 g)
  • Calories 275.4
  • Total Fat - 12.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 34.5 mg
  • Sodium - 217.9 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 1.9 g
  • Sugars - 20.8 g
  • Protein - 4.4 g
  • Calcium - 75.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick cooking spray.

Step 2

In a mixing bowl, whisk together the first 8 ingredients.

Step 3

In a large mixing bowl, with an electric mixer, beat the butter for a minute or so, then gradually beat in the molasses. Beat in the eggs, one at a time, then add the pumpkin.

Step 4

Combine the milk and vanilla in a measuring cup.

Step 5

Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (don’t overbeat). Fold in the nuts and dates (or raisins).

Step 6

Pour batter in to prepared pan and bake for 1 hour, or until toothpick inserted in center comes out clean.

Step 7

Let cool in pan on wire rack for about 10 minutes and remove from pan and cool completely before slicing.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Nice quick bread -- tastes a lot like gingerbread with all of the spices. Not sure I could pick up on the pumpkin taste, but it did make the bread nice and moist.

(26 Oct 2018)