Pumpkin Molasses Bread

Perfect for breakfast or dessert

Go ahead and bookmark this one for autumn. Or go to your pantry and find that can of pumpkin puree that’s been hiding out there since October. This bread is perfect for a stormy spring morning, as long as the power holds.

Pumpkin Molasses Bread

• 15 oz pumpkin puree
• 4 eggs
• 1/2 cup melted butter
• 2/3 cup molasses
• 1 cup white sugar
• 2/3 cup brown sugar
• 2 cups all-purpose white flour
• 1 cup wheat flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger

For glaze

• 1/3 cup powdered sugar
• 2 tsp molasses
• 2 tsp water
• 1/3 cup

Preheat oven to 350 and grease two loaf pans. Mix flours, baking soda, salt and spices in a large bowl. In a smaller bowl whisk together sugars, molasses, butter, pumpkin and eggs until well incorporated. Add all at once to dry ingredients. Stir until just incorporated. Pour in loaf pans. Cook until a knife inserted in the center comes out clean, about 50 minutes. Make glaze while loaves are cooling. Whisk together ingredients, stirring until smooth. Drizzle over loaves while still warm. Let cool slightly before serving.