>From: "Joyce Byrd" >
>I would like a recipe for a Dark Molasses Pumpkin Bread. Thanks.

My experience is that a bread made with molasses as the only sweetener
isn't going to taste much of pumpkin, the pumpkin ends up more for
moistness. But this is still quite good--a moist spice cake.

Dark Molasses Pumpkin Bread

1-1/2 cup flour (I use barley, but all-purpose or whole wheat pastry
flour
would be fine)
2-1/4 tsp cinnamon
1-1/2 tsp ginger
3/4 tsp nutmeg
3/8 tsp cloves
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
6 Tbsp softened butter
2/3 cup molasses
2 eggs
1-1/2 cup pumpkin
1/4 cup milk or water
3/4 tsp vanilla
1/2 cup chopped walnuts
1/3 cup raisins or chopped dates

Whisk together the first 8 ingredients.
Beat the butter for a minute or so, then gradually beat in the molasses,
and beat till lightened. Beat in the eggs, one at a time, then add the
pumpkin.
Combine the milk and vanilla.
Alternate adding the flour mixture and the milk mixture to the pumpkin
mixture. (If you're using white or wheat flour, don't overbeat). Fold in
the nuts and raisins.
Bake in a greased 9"x5" pan at 350F for about an hour, until a pick
comes out clean. Let cool a few minutes before unmolding.


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