Pumpkin Molasses Bread

Last week I was faced with some leftover pumpkin.  Not enough for another pie, so I went looking for pumpkin bread recipes. When I didn’t find any that particularly suited me,  I made one up that hit the spot.  This is a dense, moist, and — dare I say? — slightly nutritious bread. Note that I don’t have much of a sweet tooth. If you do have one, you might want to add more sugar. This makes two loaves.

1 C. whole wheat flour
1/2 C. all-purpose flour
1/4 C. wheat germ
1/4 C. wheat or oat bran
1/3 C. brown sugar
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. ground cardamom

2 C. cooked pumpkin
1 C. molasses
1 C. sour milk or buttermilk
3 eggs

Up to 2 C all purpose flour
1 1/2 C. chopped walnuts

Grease and flour two bread pans. Mix the first set of ingredients together (everything from the whole wheat flour down to the cardamom). Add the second set of ingredients (this probably would have been better if I had first beaten them together in a separate bowl before adding to the dry mix). Add up to 2 cups additional flour to achieve desired consistency (should be considerably thicker than cake batter to get the dense result). Toss in the walnuts. Place in a 350-degree oven for about an hour. It’s done when an inserted knife comes out clean.



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