Molasses Pumpkin Bread

Prep Time
Cook Time
1h 30m
Ready In

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

Original recipe yields 10 servings


  • 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.


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)