How to make it

  • Preheat oven to 350 degrees
  • Butter and flour a 9 x 5 loaf pan or line 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 light brown sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter
  • Bake 40 to 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.
  • In place of buttermilk you could use lactose free milk and add 1 tbsp. Lemon juice and for the butter you could use Earth Balance spread.

Reviews & Comments 1

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    " It was good "
    Cosmicmother ate it and said...
    20/12/2015 I had to cook it about 15-20 minutes longer than called for. My pan is an 8x5 so that's probably why. The flour was slightly hard to fold in because the wet ingredients were so sticky, so I was worried I over worked it, but it rose beautifully! As a base it's a great recipe that could benefit from some add ins like cranberries, pecans, candied ginger etc,
    ~Letting it sit overnight, it's much more flavorful and the spices are way more pronounced. I think this is one of those loaves that taste better the longer it sits! *****5 stars for the next day! more here: Pumpkin Spice Molasses Bread
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    " It was good "
    Cosmicmother ate it and said...
    Oh, that looks great! I have some leftover pumpkin puree in the fridge and was wondering what to do with it. This is perfect as I have some leftover molasses as well! Thanks for sharing, I'm going to make this today or tomorrow! :)
    Was this review helpful? Yes Flag

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