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 