I’ve been slacking just a teeny bit on my blogging recently, which by that I mean I haven’t been bombarding your newsfeed or Pinterest with new recipes every day. That’s not because they aren’t sitting in my queue-I just haven’t had a chance to get them ready to post in a timely manner because I have so much else to do. Plus, with Thanksgiving coming up, I know that the blog is going to get overloaded with Thanksgiving deliciousness, so I figured I’d pace it a little more leading up to the biggest food event of the year.
Anywho, I figured I’d sneak in one more blog spot before hitting the road to Arkansas for Thanksgiving this year. I present you with Pumpkin Molasses Bread! It’s a huge, dense, sweet, dessert-maybe-breakfast bread that Beth over at Budget Bytes posted about last week. She recommends waiting until Thanksgiving to make this, but I jumped on this weekend because a) we already have a huge Thanksgiving feast planned and b) it looked sooooo good. And it is good! I may not have baked mine quite long enough because it’s still a little gooey in the center, however I don’t see any problem with that personally. We’ve been keeping it in the fridge and sneaking a bite here and there for the past few days. So yummy-enjoy!
Cooking Notes: The only thing I didn’t do to a “t” was I didn’t measure out the pumpkin pie spice properly. I didn’t need as much as the pumpkin pie spice recipe makes, so I just kind of made my own serving size. I would imagine using some brown sugar instead of all white sugar, would also be really good.
Pumpkin Molasses Bread (adapted from Budget Bytes; serves 8)
1 15 oz. can pumpkin puree
3 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup molasses
1 1/2 cups sugar
1 tbsp pumpkin pie spice
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
Preheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin, eggs, oil, milk, molasses, sugar and pumpkin pie spice until very smooth. In a separate bowl, combine the flour, salt and baking powder-stir very well. Pour the flour mixture into the bowl with the wet ingredients and stir just until evenly combined (don’t overstir to the point that it gets gummy). Pour the batter into the loaf pan covered in non-stick spray (or Crisco, which is my preference) and bake for at least one hour or until a toothpick can come out of the center cleanly. Allow the bread to cool completely before slicing.