Ginger Molasses Pumpkin Bread
I found this recipe on Food52 and it looked so good and got great reviews that I decided to make it and include it in my gift boxes this year. Trying new recipes is great especially if the results are good, this loaf did not disappoint, the combination of spices and pumpkin and molasses is delicious and even better it’s not overly sweet. If you do want a sweeter loaf you can tightly pack the brown sugar. The loaf is hearty, rustic, moist and makes a great addition to my gift boxes.
The recipe made two mini loaves that rose high above the pan and with the batter that was left I made some mini muffins that I rolled in melted butter and then in spiced sugar and I think next time I make this I will just make mini muffins, they are really good!!
This loaf and mini muffins are heading to the party, Fiesta Friday #149 and our co-hosts this week are Judi @ cookingwithauntjuju and Sandhya @ Indfused
Ginger Molasses Pumpkin Bread
Makes 1 9×5 loaf or 2 mini loaves plus 6 mini muffins
2 1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 egg
1 cup pumpkin puree
1/2 cup dark brown sugar (lightly packed) Tightly pack for a slightly sweeter loaf
2 tbs melted butter
1/4 cup vegetable oil
1/2 cup buttermilk (full fat)
1/4 cup molasses
1 tbs chopped (minced) fresh ginger
1 tsp vanilla
1 tbs turbinado sugar (to sprinkle on top of loaf)
1 tsp cinnamon (to sprinkle on top of loaf)
Pre heat oven to 350 degree’s
butter or use spray like PAM a 9×5 or 2 mini loaf pan (s)
In large mixing bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger and nutmeg. In another bowl whisk together egg, pumpkin,molasses, brown sugar, butter, oil, buttermilk until well combined. Add the fresh ginger and vanilla extract and stir to combine. Pour the wet ingredients into the dry and stir just until combined careful not to overmix. Pour into prepared loaf pan or pans and mix the turbinado sugar and cinnamon and sprinkle on top. Bake 40 minutes for a 9×5 pan and 20-25 minute for mini loaves. Toothpick or tester should come out clean when inserted into center of loaf. Cool in pan for 10 minutes then turn out onto rack and allow to cool completely before cutting. NOTE: I went a step further and after removing from the oven I brushed the top of the loaf with melted butter and sprinkled a combination of sugar, ginger and cinnamon on top.
apuginthekitchen 
I bet it is delicious!!!
It is Cheryl, thank you so much.
Your photos are beautiful and so festive Suzanne! This looks really delicious and I bet it would be amazing with a cup of coffee. Happy Holidays!
It is great with coffee, thank you so much Antonia.
It turned out beautifully, Suzanne. I really like the post-baking topping idea — that’s going to be a real “bang” of enhancing flavor layers. Mega hugs.
Oh, by the way, I’m giving you a shout out next weekend at my 1920s party. Get your costumes ready! Mega hugs.
Oh wow, thank you so much Teagan, I have an idea also. Going to email you.
A sight for sore eyes Suzanne. You must be so busy at this time of year and not know whether you’re coming or going sometimes.Please don’t overdo things Sweetie and just enjoy the season.
xxx Massive Hugs xxx
Seeing you here made my day, thank you so much David, so happy you stopped by and thank you so much. Yes, I am so so busy. I don’t know whether I am coming or going sometimes and I decided to stop and work on the computer a while and so glad I did your comment makes me happy Thank you. Happy Holidays and mega massive hugs and a Yuletide kiss under the misletoe.
I love that crunchy turbinado sugar on top Suzanne. I’m sure this bread made a great gift for the lucky ones you sent it to. Good job 🙂
The crunchy topping is the best part and my favorite. Thank you so much Jess and Happy Holidays,
Oh my Suzanne, this looks amazing and sounds so yummy
Thank you so much Lynn and Happy Holidays.
Cut me a slice with a cold glass of milk! YUM!!!
Thank you Michelle, would love to cut you a slice. Happy Holidays.
Your baking spree is making me jealous, lol! This looks wonderful. xo
Thank you so much Kathryn. Hope you are having fun preparing for the holidays, love your soup recipe, I am a sucker for tortellini. Happy Holidays.
Thank you and same to you my friend! xo
Reblogged this on ravenhawks' magazine and commented:
That looks really good.
Many thanks Dyanna, hoping you are having a wonderful prelude to the holidays❤️
Yes, baking, decorating, cleaning, actually this is a very enjoyable time for me.
What a temptation ! I do want some ! And your photographs are marvellous…Bises, avec mes mercis et amitiés dear Suzanne ❤ – france
Merci France mon cher ami, hugs and kisses and happy hoidays to you and yours.
I love everything about this beautiful loaf of bread. It looks rustic, warm and delicious!
Thank you Julie, I love the spicing, it is warm and spicy and tastes festive.
I haven’t tried ginger molasses bread, but I’ve tried both ingredients in cookies and I love them! I bet this bread is so delish! Happy FF, Suzanne! 🙂
It’s a very nice bread Jhuls, thank you so much. The bread has a deep richness that I love. Thank you so much.
Your bread looks so very delicious, Suzanne 🙂
Thank you so much Irene.
Suzanne,
Love, love love the combination of fresh ginger, molasses, buttermilk and pumpkin in this recipe. And adding that sugar, cinnamon and ginger on top is just brilliant! What a treat for your friends!
Your photos are spectacular, as always! Happy Fiesta Friday!
Happy FF to you as well Sandhya and thank you for co hosting this week.
I think it’s that extra little touch with topping this that makes it look and sound incredible! 🙂
Brushng the top with butter and adding the spiced sugar make this loaf very special and although the recipe does not call for it I do recommend it. Thanks so much Mollie. One thing I would change next time I make it is to decrease the flour, the first time I make something I always follow directions and although this came out great next time for a lighter loaf I would decrease the flour a bit, maybe 2 cups or 2 1/4 cups need to experiment.
I usually do that, too. The first time is the tester…:)
Hi Suzanne, I can smell your pumpkin bread when I turn on my blog. Such a long time away. Missed your blog so much.:)
Thank you Mochi. It has been a while and I am so happy to see you. Hope you are well and thank you so much.
You are SO busy Suzanne! Baking away! This bread looks great– and i love the idea of the sugared little mini muffins! Your friends and Clients are going to love digging into all your treats! Do things slow down with your work this time of year?? Are you getting to kick back a bit– or just busy with things in the neighborhood?!! Well, take care– and hope your Christmas is the best! hugs hugs.
Real busy right now, still baking, lots of community stuff happening as well. No kicking back at all. I will relax on Christmas Day!! Hope you have an awesome week😀
ha ha ha! That’s a ways off to wait to relax Suzanne! But I’m thinking you are enjoying all this baking and getting ready for Christmas. I mostly love it– except for thinking of gifts and getting them all wrapped– but I finished that up yesterday so now I can enjoy it all! Loving all your cookie recipes!! Christmas blessings friend.
This is so very much my kind of flavors -sounds delicious!
Hi Caroline, thank you so much.
This looks great! And I love the idea of making them into mini muffins!
Thank you Mary, the mini muffins were fantastic. I will probably make a whole batch of them.
Sound absolutely delicious!!
Hi Sumith, thank you so much.