Pumpkin Molasses Bread
Wonderfully warm and filled with the perfect amount of autumnal spices, this-easy-to-make bread will become a staple on your fall baking list for years to come! Baker Jill has elevated the recipe by adding an extra “kick” that’s just as spicy as she is - a crunchy ginger streusel topping that provides an addition taste and texture that customers at the Farrand Cafe simply love, complimented by a honey butter (honey produced by Farrand bees!).
Pumpkin Molasses Bread
1/2 cup (100 grams) brown sugar, packed
15 ounces (425 grams) canned pumpkin puree
1/2 cup (120 ml) molasses
1/4 cup (59 ml) vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups (188 grams) AP flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon salt
Ginger Streusel Topping
4 tablespoons butter, softened
1/2 cup AP flour
1/2 cup brown sugar, packed
2 teaspoons ground ginger
Baking Instructions
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan (or line with parchment).
1. In a large bowl, mix together dry ingredients. Set aside.
2. Add brown sugar to a mixing bowl.
3. Add pumpkin puree.
4. Add molasses, oil, and vanilla. Mix well.
5. Add eggs.
6. Add dry ingredients.
7. Mix until combined.
8. Pour into baking pan.
9. Using fingers, mix ginger streusel ingredients until crumbly. Sprinkle on top of batter.
10. Bake for 50-60 minutes, or until toothpick comes out clean. Allow to cool before cutting and serving.
11. Top with optional honey butter.
