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
- 1 tsp. turbinado sugar
- 1 tsp. cinnamon
- 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…
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Here’s to eating well, everyday,