Somehow the molasses in this bread accentuates the pumpkin flavor. The two flavors are very distinct. Start with making a pumpkin batter and reserving 3 cups to make the molasses marble batter. Moist and comforting- a good choice for Thanksgiving dessert.
Makes two loaves
Ingredients for Pumpkin Batter: (Reserve 2 1/2 cups for the Molasses Marble Batter)
1 can pumpkin (15 ounce) (not pumpkin pie filling)
4 eggs, room temperature
3/4 cup vegetable oil
2 cups sugar
1 tablespoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Ingredients for Molasses Marble Batter:
1/2 cup molasses
3 tablespoons brown sugar
1 1/2 teaspoons cocoa
2 tablespoons melted butter or margarine
1/2 teaspoon ground ginger
pinch of salt
2 1/2 cups pumpkin mixture-reserve-(see above)
Preheat oven to 350º F
Generously grease two loaf pans
The Pumpkin Batter:
1. Mix the pumpkin and eggs until smooth. Add the vegetable oil, sugar, spices and salt and mix until smooth. Set aside.
2. Mix the sour cream and vanilla together. Set aside.
3. Sift the flour, baking powder and baking soda. Set aside.
4. Add the sour cream mixture and the flour mixture alternatively to the pumpkin batter on a low speed until just blended. Reserve 3 cups.
The Molasses Marble Batter:
1. Mix the molasses, brown sugar, cocoa, melted butter or margarine, ginger and salt until smooth. Fold into the reserved 3 cups of Pumpkin Batter.
Pumpkin Molasses Marble Loaf:
1. Scoop approximately 1/4 of the Pumpkin batter into each of the two greased loaf pans as evenly as possible. (1/2 of the batter should be left)
2. Scoop 1/4 of the Molasses marble batter onto the Pumpkin layer in each pan. (half of the batter should be left)
3. Repeat step 1, then step 2 again.
3. Run a butter knife in a swirling motion to marble.
4. Bake for approximately 65-70 minutes.
Test with a cake tester or pierce the center with toothpick it should slide out clean.