Easiest Way to Cook Perfect Molasses pumpkin gingerbread

Molasses pumpkin gingerbread. Combine the wet and dry ingredients, mixing gently just until combined. Combine brown and white sugars with margarine and beat til fluffy. Traditional gingerbread is made with molasses and brown sugar- not white sugar. Speaking of sugar there is waaayy too much sugar in this recipe. Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended.

Add flour mixture alternately with water, beating on low speed after each addition just until blended. Add the pumpkin, molasses, egg, butter and milk. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. You can have Molasses pumpkin gingerbread using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Molasses pumpkin gingerbread

1. You need 3 cups of flour.
2. You need 1 tsp of salt.
3. You need 2 tsp of ginger.
4. You need 1 tsp of cinnamon.
5. Prepare 1/2 tsp of nutmeg.
6. It's 1 tsp of baking soda.
7. You need 1 cup of brown sugar, packed.
8. You need 1/2 cup of white sugar.
9. You need 1 cup of margarine or 2 sticks.
10. You need 2 of eggs.
11. It's 1 (15 oz) of can pumpkin.
12. It's 1 cup of molasses.
13. Prepare 1/2 cup of very hot water.

Pour over crumb mixture in baking dish. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Add eggs; continue beating until well mixed.

Molasses pumpkin gingerbread step by step

1. Preheat oven to 350. Combine first 6 ingredients in a bowl and set aside..
2. Combine brown and white sugars with margarine and beat til fluffy..
3. Add eggs and beat well. Add pumpkin and beat well. Add molasses and water and combine..
4. Add flour mixture to wet mixture 1 cup at a time til combined. Pour into a well greased bundt pan, 9x13 pan, muffin tins or whatever pan you want to use. Bake for one hour or until tooth pick comes out clean..
5. I mixed 1 cup of powdered sugar with a Tblsp or 2 of milk and made a glaze when it cooled..

I love pumpkin bread, but never made it with molasses before. I tried a vintage Betty Crocker recipe for Anadama bread that used molasses and it was nasty. I guess molasses and yeast bread don't taste good together. But, molasses in gingersnap cookies taste good, so I think it would taste good in quick breads. Your pumpkin bread look so good.