Pumpkin bread

Happy Thanksgiving!

This recipe was extracted from Roland Mesnier’s Dessert University. Roland Mesnier, a French native, was the Executive Pastry Chef at the White House for twenty-five years and fed the likes of President Carter, Reagan, Bush, Clinton and others.

Well if it was good enough for them, it should be good enough for us too!

This bread is as simple as can be. I barely tweaked it (can’t help it).

INGREDIENTS: 8 servings

  • 1 cup of fresh or canned pumpkin (preferably organic)
  • 2 large eggs
  • 3/4 cup of sugar and 1/4 cup of apple cider molasses (the recipe calls for 1 cup of sugar); you can substitute dark honey for the molasses. See note below on a source for the apple cider molasses.
  • 1/2 cup of sunflower oil
  • Dry ingredients: 1 1/4 cup of flour (recipe calls for 1 cup; I added 1/4 cup due to the addition of molasses)
  • 1 teaspoon of baking soda
  • pinch of salt
  • 1 teaspoon of cinnamon
  • 1/4 tsp each of ground cloves and ground nutmeg

METHOD:

  1. Preheat the oven to 350F. Place all the dry ingredients in a bowl and whisk to combine. Place the eggs, sugar, molasses and oil in a bowl and mix for 5 minutes at medium-high speed; add the pumpkin and mix to combine.
  2. Sift the dry mixture onto the pumpkin batter and mix to combine. Pour into the pan of your choice, previously greased and floured. The recipe used a 10-cup bundt pan; I had no problem with a standard loaf pan.
  3. Bake for 30 minutes or so, checking to make sure a toothpick inserted in the bread comes out clean; it is a good idea after 20 minutes or so if the bread has browned but the middle is still uncooked to cover it with foil.
  4. When baked un-mold it on a rack to cool it quickly and serve. It keeps 3 days covered at room temperature and can be frozen for 2 months. If freezing it, wrap in plastic then in foil.

NOTE:  Apple cider molasses is made by Allens Hill Farm  in upstate New York and can be purchased through their website.

It is a natural molasses made from apple cider following an old pioneer-era recipe. This type of molasses is also produced in Lebanon but is not (to my knowledge) exported.

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17 Comments

  1. Posted November 23, 2011 at 7:41 pm | Permalink

    Looks lovely – I’ve had some good success with pumpkin bread this season. Just finished the pumpkin pie for tomorrow too, but found I had to let the fresh pumpkin drain in a cheese cloth so the custard was not too watery. Have a Happy Thanksgiving!

  2. Posted November 23, 2011 at 7:50 pm | Permalink

    This is a beautiful pumpkin bread! I love the dark color from the molasses. It must be quite special indeed if it is served at the White House.

  3. Posted November 23, 2011 at 7:52 pm | Permalink

    That looks like the absolutely best texture and flavor!

  4. Joumana
    Posted November 23, 2011 at 8:52 pm | Permalink

    @T.W. Great tip! Thanks! Actually that’s what I do when I make pumpkin kibbeh! :)

  5. Posted November 24, 2011 at 12:37 am | Permalink

    Beautiful and so tempting!

    Cheers,

    Rosa

  6. Posted November 24, 2011 at 12:46 am | Permalink

    Loved your pumpkin bread. Nice texture and beautiful color too!

  7. Posted November 24, 2011 at 4:01 am | Permalink

    Omg, wat a great looking bread, i can happily few slices for my breakfast..

  8. Posted November 24, 2011 at 7:47 am | Permalink

    I’d be so curious to try this, to see how they eat at the White House. The texture looks perfect!
    *kisses* HH

  9. Posted November 24, 2011 at 11:47 pm | Permalink

    The texture looks really perfect Joumana ! have a good weekend…

  10. Posted November 25, 2011 at 4:30 am | Permalink

    Yum, pumpkin bread is one of my favorite things… Will have to make it soon!

  11. Posted November 25, 2011 at 8:21 am | Permalink

    Just came back to write a nice word, you recipe was good and tasted awesome when I tried it! Thanks!

  12. Joumana
    Posted November 25, 2011 at 11:09 am | Permalink

    @Brandon: Gee, thanks Brandon, so glad you liked it!

  13. Posted November 25, 2011 at 1:02 pm | Permalink

    Apple cider molasses sounds lovely. I’d love to try it. I still have pumpkin puree in my freezer from the last pumpkin I roasted. I look forward to using it for pumpkin bread!

  14. Posted November 25, 2011 at 1:40 pm | Permalink

    Hope you enjoyed your thanksgiving holiday. The pumpkin bread looks scrumptous and very tempting.

  15. Posted November 25, 2011 at 6:12 pm | Permalink

    Hi Joumana,

    Everyone loved the maftoul on Thanksgiving. We have plenty left, actually. I will take a photo before it’s all gone so that you can see how it turned out. I love the look of the pumpkin bread. It looks very moist and delicious! I have all the ingredients except for the canned, organic pumpkin! Hope your holiday was enjoyable.

    Alaiyo

  16. Posted November 26, 2011 at 12:54 pm | Permalink

    ça doit être drôlement bon ce pain…

  17. Posted November 27, 2011 at 6:18 pm | Permalink

    Great combination. I had seen another versions of pumpkin bread but the addition of molasses will give it a nice taste to the already moist cake mixture.

    Thanks for sharing.

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