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Molasses Pumpkin Bread with Candied Ginger

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Last Updated on December 18, 2020 by Diane Hoffmaster

Fall is my all time favorite season for baking.  I love the foods and aromas that come with the cooler weather.  One of my all time favorite flavors of fall is molasses.  I grew up in New England and my mom made homemade baked beans with real molasses in them several times a year.  I was always allowed to lick the spoon afterwards and even as an adult I cannot open that container of molasses without eating a spoon full straight out of the jar.  Paired with the wonderful flavors of pumpkin and candied ginger, this pumpkin bread is an absolutely delicious treat!

Pumpkin Molasses Bread with Candied Ginger

I made my life a bit simpler and used a can of organic pumpkin.  Honestly, I have made pumpkin puree from scratch and found it to be a WHOLE lot of work!  I also chose to use candied ginger for part of this recipe in place of some of the raisins.  I made homemade ginger syrup a couple weeks ago and afterwards I candied the ginger to eat straight.  Amazing flavor!  If you don’t want to make your own you can buy (—>>>affiliate link!) candied ginger on Amazon. It really does give a truly delicious taste to every bite of this bread.

This is a thick, sweet batter that tastes exactly like molasses cookies.  I purposely left a whole bunch of it in the mixing bowl just so I had an excuse to eat more of it.  I’m sure you have done that a time or two yourself, right?  This molasses pumpkin bread is really almost like a cake and I happily put some homemade whipped cream on top before I ate it.  You could eat it by itself or spread on some butter or cream cheese…it is delicious however you eat it!

Molasses Pumpkin Bread with Candied Ginger

Molasses Pumpkin Bread with Candied Ginger

Yield: 2 loaves

Molasses Pumpkin Bread with Candied Ginger

Pumpkin Molasses Bread with Candied Ginger

Deliciously moist pumpkin bread with a hint of molasses

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup vegetable oil
  • 1/2 cup molasses
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 1/2 cups all purpose flour
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup raisins
  • 1/2 cup candied ginger, chopped

Instructions

  1. In a mixing bowl combine the oil and sugars. Mix until combined.
  2. Add in the pumpkin, eggs and molasses. Mix until smooth
  3. In a separate bowl, combine flour, allspice, cinnamon, nutmeg, baking soda, salt and baking powder.
  4. Sift together until combined
  5. Stir half of the dry ingredients into the pumpkin mixture until combined and then add the remaining dry ingredients. Mix on medium high speed for 2 minutes.
  6. Add in the raisins and ginger.
  7. Divide batter into two greased 8 1/2 by 4 1/2 inch loaf pans
  8. Bake at 350 degrees for 50 to 60 minutes or until knife inserted into center comes out clean.
  9. Let cool on wire racks 15 minutes and use sharp knife to loosen edge before turning loaves onto racks to cool completely

Adapted from the Circle B Kitchen.

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