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Molasses Spice Cranberry Pecan Pumpkin Muffins & Bread with almond flour

November 28, 2008

This morning, I panicked when I couldn’t find my pumpkin bread recipe and swore at my first chance I would post it here where I would never lose it again–and other people might benefit! Here’s the standard recipe with some of the myriad variations I enjoy...

Preheat the oven to 350 degrees. Butter two medium or one large loaf pan; I use one medium pan and make 12 muffins also.

In one bowl combine the dry ingredients; in a second combine the wet ones.

Combine DRY ingredients until well mixed:

3 1/2 cups flour (I use 1 cup almond flour, 2 cups whole wheat, 1 cup flax meal; if you use much more than 1 cup almond flour, the bread is too crumbly).

1 1/2 sugar (I prefer 1 cup unpacked brown sugar plus 1/2 cup molasses and sometimes a little honey too which I add to the wet ingredients)

1 tsp salt

1 tsp baking powder

2 tsp baking soda

2 tsp pumpkin pie spice (I usually add 1/2 tsp each cloves, ginger and nutmeg; today I added cardamom for a special treat)

Combine WET ingredients until well mixed

4 eggs, whisked briskly by hand

1/2 cup molasses (and/or honey if you like especially if you reduced the amount of sugar above: OPTIONAL)

1 can pumpkin (16 oz, whole solid packed)

1/2 cup melted butter (or vegetable oil)

Before combining the wet with the dry, be sure your pans are ready and toast on a baking sheet for 3-5 minutes until glistening and deeper brown:

1 cup pecans or other nutmeats (toasting isn’t required but I prefer it; pecans are best but pine nuts are wonderful too!)

Combine wet with dry in as few gentle motions as possible; over stirring makes them tougher and gives them tunnels. Add the toasted pecans and

1-2 cups dried cranberries (or other dried fruit)

Fill muffin cups about 2/3s full (I use the small glass cup which I used to melt the butter). Bake in the preheated oven at 350 degrees; check muffins by inserting a toothpick at 20 minutes. If the toothpick comes out clean, they are done. Check the bread at 60 minutes; it often takes up to 70 minutes. Cool on a rack then remove from pans.

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6 Comments leave one →
  1. November 28, 2008 5:02 am

    Yummm,

  2. November 28, 2008 7:14 pm

    yes it was very yummy–yesterday morning, then we shared some last night with all the thanksgiving pies (amazing with whip cream!), then again this morning with eggs scrambled with leftover very clovey bbq ham.

    everyone agreed this was the best one ever–then i admitted that i’d added a tsp of garum masala spice in addition to cardamom for extra thanksgiving pazzazz!

  3. November 29, 2008 12:10 am

    I read this and melted a little… Thanks for the comment and I will keep up to see if I can steal some delicious recipes! :) PS- The Mulled Wine was incredibly yum!

  4. November 29, 2008 6:56 pm

    Hi, thanks for your kind comment and don’t be too concerned about the bump. :). Terrific site and some recipes i am definitely going to check out!
    Best wishes
    Maureen

  5. tothewire permalink
    November 29, 2008 7:55 pm

    Hey found your site! Sounds like a great recipe! I don’t bake well…but I will try this one!

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