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
- 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.
- 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.
- 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.
- 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.
17 Comments • Comments Feed