Last week I tried to create my own recipe for pumpkin bread based on ingredients I had on hand…boy was that a mistake. It came out of the oven looking great and then 15 minutes later I go to have a piece and the whole thing collapsed! Lesson learned, baking is a science, don’t get too cocky. Motivated for pumpkin bread success, I followed this recipe from Oh She Glows. Everything I’ve ever made from her blog has been mind blowingly good (these Coconut Macaroon Thumbprints being my favorite). I love all things molasses. It is very likely that you will be seeing more gingerbread-like goodies popping up on my blog because #1 ’tis the season, right? #2 I got a big ol’ tub of blackstrap molasses calling my name #3 I just went to Costco and got this giant tub of coconut oil for my dairy free baking needs.
Anyways, lets talk about this bread. It’s so moist and full of flavor and it has that beautiful crusty top that I looove on sweet breads. I think the molasses and the ground cloves really take this could-have-been-boring-pumpkin-bread to a whole new level. The spices remind me so much of Christmas, it warms my soul just smelling it.
Get in ma belly.
Pumpkin Molasses Bread
1 cup canned pumpkin
3 tbsp maple syrup
1/2 cup organic brown sugar
1/3 cup coconut oil, melted
1/4 cup blackstrap molasses
1 2/3 cup all-purpose flour (Bob’s Red Mill Organic is the best)
1 1/4 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
1/8th tsp ground cloves
1 tsp sea salt
1. Preheat the oven to 350. Grease a 9×5 in loaf pan.
2. Combine all of the wet ingredients (from pumpkin to egg) into a bowl and whisk until uniform.
3. Combine the remaining ingredients in another bowl and mix to combine. Pour the wet mixture into the dry mixture and gently fold them together until just combined. Make sure you don’t over mix here!
4. Pour the batter into the greased loaf pan. Pop it in the oven for about 50 minutes or until a toothpick comes out clean. Let it cool for a bit, then dig in!