Pumpkin bread with sticky molasses
October 18, 2013
I am so excited to have a beautiful baby niece, Stella Eve, born October 1st! I show love through food, so I went to the kitchen to create something for my sister in law! She is all about healthy natural food, and I thought an earthy whole wheat pumpkin bread filled with warm fall spices was just the ticket. I use coconut oil because I find that it is wonderful for baking and is great for your skin too! When we were cocooning with Teddy, nothing made me happier than when someone brought over a tasty treat. So one loaf of this moist easy bread is for her, and one is for my now big boy, Teddy.
Makes 2 loaves.
Pumpkin Bread with Sticky Molasses
- 2 cups whole wheat or spelt flour
- 2 cups white flour
- 2 teaspoons baking soda
- ½ tsp baking powder
- 1 teaspoon flaked salt
- 1 Tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon of nutmeg
- big pinch of cloves
- 3 eggs
- 1 can pumpkin purée ( 15 oz.)
- 2/3 cup melted coconut oil
- ½ cup blackstrap molasses
- 1 ½ cups brown sugar, packed
- ¼ cup water
- 2 teaspoons vanilla paste or extract
Preheat oven to 325 degrees and grease 2 9×5 inch loaf pans.
In a bowl, mix together dry ingredients; flours, baking soda and powder, salt, and spices.
In another bowl, beat eggs, then add pumpkin, oil, molasses, sugar, water, and vanilla together. Mix until combined.
Spread batter into pans. Sprinkle with lots of brown sugar.
Bake for 60 minutes. To check doneness, slide a knife into loaf. If it comes out clean, it is ready!