My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.
It was often a way to get rid of other cooking smells but there is something about those smells that makes a cool house feel warmer.
It’s a good trick when you don’t have time to bake cookies or bread.
But when you do have something spicy and sweet in the oven, or cooling on the counter, the house can feel so inviting and cozy.
That’s how I felt when this pumpkin spice bread with molasses was in the oven.
It’s a wholesome treat, makes a big loaf and is great for snacking. (I love it with homemade blueberry jelly.)
Pumpkin spice bread with molasses and ginger
- 2 1/2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 2 Tbsp. melted butter
- 1/4 cup oil
- 1/4 cup Grandma Fancy Molasses
- 1/2 cup buttermilk
- 1 Tbsp. chopped fresh ginger (optional)
- 1 tsp. vanilla
Topping:
- 1 tsp. turbinado sugar
- 1 tsp. cinnamon
Directions:
- Preheat the oven to 350 degrees.
- Butter and flour a 9″ x 5″ loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
- In another bowl, whisk together the egg, pumpkin, brown sugar, butter, oil, molasses, and buttermilk. Add the fresh ginger (if using) and vanilla.
- Make a well in the dry mixture and pour in the wet ingredients.
- Stir gently until just combined.
- Scrape the batter into the prepared loaf pan.
- In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
- Bake 40-50 minutes, or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
If you’re craving a house that smells of cinnamon and ginger try our delicious apple gingerbread.
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.
Here’s to eating well, everyday,
Will definitely make this, what is Turbinado sugar? and where do you buy it?
This is one recipe book that i would like to have. I do have the last one and this along with the soup recipe isn’t in it.
Can’t wait till my wknd off to try this.
Hi June, I hope you enjoy it. There is something addictive about the texture of pumpkin bread.
Hey there;
Has anyone added nuts or raisins to this recipe? I plan to make it this week and was wondering. Also, I am using a fresh pumpkin which I will bake in the oven to replace the puree in the recipe. Any suggestions if I should use a cup for a cup as the recipe calls for?
Thanks, L
Hi Lorraine, I think nuts would be a great addition. Also, with fresh pumpkin you can use cup for cup, just ensure the texture is similar to canned pumpkin. Depending on your pumpkin it might start out too wet. Finally, when I have cooked with fresh pumpkin I haven’t been able to get as deep a flavour as with canned. Let me know how it works out.
Not sure what website I’m supposed to give, I just found this recipe on a side bar on Facebook. It sounds sooo good, I’m going to try it for sure! 🙂
It’s a yummy one, I hope you enjoy it.
Hi Ginnie, Great taste? and very moist!
I made this loaf this week and wow… the flavour is wonderful! Also the loaf is so moist…. Thank-you for sharing
Hi Phyllis, I’m so pleased you enjoyed the bread. Thanks for letting me know.
Is there no eggs in this recipe? Wonderful
Hi Ginnie, There is one egg in the recipe but you could substitute an egg replacer if you like.
I made this yesterday, and oh mama this was good! Next time I would add a touch more of the spices, but that is just my tastes. It was even yummier today!
To-morrow I will try this recipe and will comment on it . Thanks
Hi Aline, I hope that you enjoyed the bread!