Ginger Molasses Pumpkin Bread
Although the holiday season doesn't start for another two months, it's literally right around the corner. For some, that means all-things pumpkin from coffee, desserts, candles and more. It's literally a holiday lifestyle. *I don't get it!*
Going through some old recipes, I came across one for Ginger Molasses Pumpkin Bread on FOOD52, which has the perfect balance of pumpkin and spices. Although I no longer eat eggs or daily (hello vegetarian lifestyle), the recipe can easily be adapted to fit dietary restrictions, minus any allergies.
As always, feel free to let me know what you think. Enjoy!
2 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground nutmeg *Fresh is better, but if you don’t have bottled is fine
1 egg *Room temperature
1 cup of fresh or can pumpkin puree
½ cup dark brown sugar
2 tablespoons melted unsalted butter
½ cup vegetable oil
¼ cup molasses
½ cup of plain Greek yogurt
1 tablespoon grated fresh ginger or finely chopped crystallized ginger
1 tablespoon vanilla extract
For the Topping
1 tablespoon turbinado sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees
Butter and flour a 9” x 5” loaf pan *I prefer to use Bak-klene ZT
Using a large bowl, place a sifter in the center to begin combining the flour, baking soda, baking powder, salt, cinnamon, ground ginger and nutmeg. Sift all of thedry ingredients together. This helps remove any lumps or things that should not be in your bowl.
In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses and yogurt until well combined.
Add the fresh or crystallized ginger and vanilla extract to the wet ingredient and mix well. If you are unsure how to peel or grate ginger, click here.
Pour the wet ingredients into the dry ingredients and stir until combined. Do not over mix but make sure to get any dry ingredients sometimes found at the bottom of the bowl.
Pour the batter into the prepared pan and using a spatula or back of a spoon, smooth the batter so it is one even layer.
In a small bowl, mix the turbinado sugar with the remaining cinnamon and sprinkle evenly over the top of the batter.
Bake for 50 minutes or until a toothpick (or meat thermometer, ha!) comes out clean.
Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Serves: 8 Prep Time: 15 minutes Total Time: 1 ½ hours