Molasses Spice Pumpkin Bread

molasses spice pumpkin bread

molasses spice pumpkin bread

This time of year we are inundated with so many things flavored with pumpkin spice. It can be a bit much, but when I saw a pumpkin bread recipe with loads of flavor, including the ubiquitous spice blend, I knew I wanted to try it. The depth of the molasses flavor is brightened by the powdered spices and makes a delicious quick bread. This post is just in time for American Thanksgiving so you can share these mini loaves with friends.

This recipe was already vegan so I didn’t have to make ingredient swaps. For altitude I added flour and non-dairy milk while reducing baking powder. The molasses flavor was a tad overwhelming so I reduced it and added more granulated sugar. The mini size is perfect for high altitude – the loaves won’t be quite as tall as sea level bread but they will look great, especially with the topping layer.

Molasses Spice Pumpkin Bread adapted from Silk’s blog
1 1/4 cups + 1 TBS all purpose flour
1.5 tsp baking powder
1 TBS pumpkin pie spice
1/4 tsp sea salt
3/4 cup + 1 TBS organic sugar
1/4 cup organic light brown sugar, packed
3/4 cup pumpkin puree
1/3 cup vegetable oil
1/4 cup + 1 tsp Almondmilk
1.5 TBS molasses
2 tsp vanilla extract
Topping
2.5 TBS organic sugar
1 1/4 tsp cinnamon
Preheat oven to 400F. Grease and flour three 5″x3″x2″ mini loaf pans. In a large bowl, add flour, baking powder, pumpkin pie spice, and salt, whisking together to combine. In another large bowl, add sugars, pumpkin puree, oil, milk, molasses, and vanilla, whisking until combined. Pour wet mixture over dry ingredients and stir until just combined. Do not overmix. Evenly distribute batter between prepared pans, filling each about 2/3 full.
Make topping by combining sugar and cinnamon in a small bowl. Evenly sprinkle over each pan and swirl with a knife. Place pans on a baking sheet and bake for 35-40 minutes, or until tops are set and a toothpick inserted in center comes out clean. Allow bread to cool in pans for 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days.

Until next time, happy baking!

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Filled Pumpkin Spice Muffins

pumpkin spice muffinsNothing says fall like pumpkin spice, and what better way to feature it than in a warm muffin. The muffin recipe I found is extra special – it has a filling and a topping. The recipe is also part of the #Bakealong Challenge by King Arthur Flour. With it’s creamy cream cheese filling and it’s crunchy streusel topping, I was sold. Besides, I love a challenge.

To adapt the recipe to high altitude I had to modify a few things. I added some flour and reduced the baking powder. I also cut the topping in half – you don’t want to weigh down a muffin at altitude. Next I reduced the temperature and baked them a few minutes longer. For the vegan changes I used yogurt instead of eggs, chose vegan versions of butter and cream cheese, and made the milk a non-dairy version. I wanted to make the muffins on the healthier side (healthy-ish?) so I used a combination of all-purpose flour and whole wheat. Now, on to the muffins …

Filled Pumpkin Spice Muffins adapted from King Arthur Flour
STREUSEL TOPPING
1/4 cup King Arthur Unbleached All-Purpose Flour
1/8 cup organic brown sugar, packed
1/8 cup old-fashioned rolled oats or quick oats (not instant)
dash salt
2 TBS vegan margarine, at room temperature
FILLING
1 (8-oz) tub vegan cream cheese, at room temperature
1/4 cup organic sugar
MUFFINS
1 cup pumpkin purée
1/2 cup vanilla non-dairy yogurt
1/2 cup organic brown sugar, packed
3 TBS vegetable oil
1/4 cup agave syrup
1/3 cup almond milk
1/2 tsp salt
1 1/2 tsp pumpkin pie spice; or 1 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp ground ginger
3/4 tsp baking powder
1/2 tsp baking soda
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup + 1TBS Whole Wheat Flour
Preheat oven to 375F. Line a 12-cup muffin pan with muffin papers. To make the streusel: Whisk together flour, sugar, oats, and salt. Work in margarine, mixing until coarse crumbs form. To make the filling: Place cream cheese in a bowl and stir in sugar. To make the batter: Whisk together pumpkin, yogurt, brown sugar, oil, agave, and milk. Then whisk in salt, spices, baking powder, and baking soda. Scrape down sides and bottom of bowl. Add flour and mix until well combined.
Drop a scant 2 TBS of batter into each muffin cup, spreading it to cover the bottom. Dollop on a heaping TBS of filling (I had some leftover), then cover with another 2 TBS of batter. Sprinkle each muffin with streusel topping. Bake for 25 minutes, until a cake tester inserted towards the edge comes out crumb-free. Remove muffins from oven. When they’re cool enough to handle, transfer them to a rack to cool completely. Enjoy within 2 to 3 hours; refrigerate up to 3 days for longer storage. Freeze, well-wrapped, up to 3 weeks.

Until next time, happy baking!