It’s autumn and means I’m going to sprinkle a little bit of pumpkin spice on everything! I’m thinking pumpkin-spiced teas, pumpkin pancakes, pumpkin pies (obviously)…and so much more. Side note, have you guys tried the Pumpkin Biscottis from Trader Joe’s? I don’t crave biscottis too often but I’m pretty sure I could finish an entire box of these pumpkin biscottis in one sitting. Absolutely divine!
Back to autumn, I love how the mornings are nice and crisp but the sun still comes out to play in the afternoons. I’ve also love that I’ve been able to pull out a few of my favorite sweaters but can still wear my summer dresses with a little layering. Yay versatility!
I channeled my autumn excitement through a little baking and made a pumpkin molasses bread. With a few modifications to this recipe I was able to creating something seriously delicious. The bread is also dairy-free which I find to be an added plus.
10 oz pumpkin puree (about 2/3 a can)
1/2 cup Vegetable Oil
1/3 cup water
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ginger
For the Cinnamon Sugar topping:
1 1/2 TB sugar
1/2 TB cinnamon
1. Grease a 9×5 bread loaf pan
Mix together pumpkin puree, eggs, oil, water and sugar until well blended in a large bowl. In a separate bowl, whisk together the remaining ingredients. Combine the dry ingredients and the pumpkin mixture and stir until just blended. Pour into your pan.
Combine 1 1/2 TB sugar and 1/2 TB cinnamon and mix well. Sprinkle over the top of the bread mixture.
Bake for about 50 minutes at 350 F. Toothpick should come out clean.
This bread is perfect with tea or coffee!