Pumpkin Bread From Scratch
Molasses and fall spices compliment pumpkin to create the last pumpkin bread recipe you will ever need!
Equipment
- Stand Mixer
- loaf pans
Ingredients
- 3 cups all-purpose flour Bobs Red Mill GF Baking Flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp salt
- 3 cups granulated white sugar
- 3/4 cup vegetable oil
- 1/2 cup molasses
- 3 eggs or 3 tbsp ground flaxseed meal & 9 tbsp of water
- 1 15oz can 100% pure pumpkin I like Libby's
Instructions
- Preheat oven to 350 and line loaf tins or muffin tins with liners or spray with pam for baking, set to the side
- In medium-sized bowl mix flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt, set to the side.
- If using flax egg substitute, mix the flax and water thoroughly then refrigerate for 15 mins before using.
- In a stand mixer fitted with a paddle attachment beat sugar, oil, and eggs (or flax eggs) thoroughly, add pumpkin mix well, add molasses mix well.
- Gradually blend in dry ingredients. If making muffins fill three 24 cup muffin pan and bake for 20- 25 min. If making loaves fill 2 loaf pans and bake for an hour and 15 mins or until a toothpick comes out clean.
Notes
Vegan/DF/GF version: I have not tested this so try this at your own risk, if you do try it please let me know in the comments.
Different sized muffins and loaves will have different baking times. Use above directions as guides but keep in mind everyone's oven is different, always test with a toothpick to make sure there is no residue before taking out of the oven to cool.
If you want less clean up, use throw away muffin tins.
Tastes amazing with butter, cream cheese frostings, or nut butter.
Pumpkin bread or muffins will keep fresh for 5 days at room temperature or 7 days in the refrigerator.