Skip to content

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.

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


  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. j.k.lynn permalink
    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. Maureen permalink
    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

  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!


  1. Gifts: “We often take for granted the very things that most deserve our gratitude.” Cynthia Ozick « art predator

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Crushed Grape Chronicles

Adventures in Wine Exploration


Taxi Talk Without Tipping

Querus Abuttu

The "Q" Review

Jack Elliott's Santa Barbara Adventure

. . .tales from one man's wanderings, regional insight and history

The magical world of wines from Grocery Outlet

The best and the worst of Gross Out.

Stephen McConnell

A Daily Journal of Fruit, Structure, Varietal honesty, and Balance.

Sonoran Images

Photography by Steven Kessel


Diary of a Wine Student

Syrah Queen

Wine, Food & Travel Resource

The Paper Plane Journey

About my passion for wine and travel

Briscoe Bites

Booze, Baking, Big Bites and More!

Mythology Matters

Matters of Myth, and Why Myth Matters

Smith-Madrone News

Good Thoughts & Great Wine from Spring Mountain, Napa Valley

Fueled by Coffee

Lifestyle, food, parenting, DYI

Bottled Bliss

Day-colored wine, night-colored wine, wine with purple feet...

Do Bianchi

Negotiating the Epistemologic Implications of Oenophilia


Global wine culture

Elizabeth Gabay MW

Wine, Food and History: from the Rhone to Piedmont

Budget Trek Kashmir

Family run Company Specialist Trekking in Jammu & Kashmir, North Indian Himalayas,

Oldfield's Wanderings

Objects in blog are closer than they appear

Memorable Moments

With Lists & Adventures That Keep Life Interesting

Vinos y Pasiones

Información acerca de bodegas, vinos, gastronomía y enoturismo.

Best Tanzania Travel Guides

from Kilimanjaro to the Serengeti and beyond


The Best Guide in Tanzania

Pull That Cork

Wine makes our life more fun.

Always Ravenous

Adventures in Food and Wine

Joy of Wine

"Wine cheereth God and man." -- Judges 9:13

Side Hustle Wino

If you're not having fun, you're not doing right.

Vineyard Son Alegre

Organic Wine And Olive Oil From Santanyí, Mallorca (Spain)

L.M. Archer

wordsmith | consumer, b2b + b2c

What's in that Bottle?

Better Living Through Better Wine!


My humble wine blog


When food and wine click!

The Flavor of Grace

Helene Kremer's The Flavor of Grace

The Swirling Dervish

Wine Stories, Food Pairings, and Life Adventures


Living La Vida Vino!

Dracaena Wines

Our Wines + Your Moments = Great Memories

Gretchen L. Kelly, Author

Gretchen L. Kelly

%d bloggers like this: