Best 2 Molasses Tea Bread Recipes

Molasses tea bread is a moist and flavorful quick bread that is easy to make and perfect for a snack or breakfast. It is made with molasses, tea, flour, sugar, baking powder, baking soda, salt, and spices. The molasses and tea give the bread a rich, slightly sweet flavor, while the spices add warmth and depth. Molasses tea bread can be made with any type of tea, but black tea is a popular choice. It is also a versatile bread that can be made with different add-ins, such as nuts, fruits, or chocolate chips.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN MOLASSES TEA BREAD

Pumpkin Molasses Tea Bread image

This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange juice or cranberry juice.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 1 nine-inch loaf

Number Of Ingredients 15

Ingredients

Soft butter, for pan
2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup cooked Pumpkin Puree for Desserts, or canned
2 tablespoons apple juice
1/2 cup roughly chopped dried cranberries
1/2 cup roughly chopped walnuts
8 ounces cream cheese, room temperature
1/4 cup honey

Steps:

Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
While bread cools, make frosting. Combine cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

MOLASSES TEA BREAD

Molasses Tea Bread image

I saw this on NBC a few days ago and knew I had to place it here for safe keeping. It looked great. This bread stores well and picks up flavor when wrapped with a rum-soaked cloth. To store, dip a 12- to 14-inch square of muslin or cheesecloth into a cup holding 2 or 3 tablespoons dark rum, wetting the fabric all over. Squeeze out the excess rum, wrap the molasses bread with the dampened cloth and store the bread in a tin canister, or wrap with foil and store in a dark place.

Provided by Ceezie

Categories Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

3/4 cup vegetable oil (such as grapeseed, peanut, corn, coconut, or a mixture of the oils)
3 large eggs, at room temperature
3/4 cup dark molasses or 3/4 cup robust molasses
1/2 cup granulated sugar
3 -4 tablespoons finely chopped fresh ginger or 2 -3 teaspoons ground ginger
1 -2 teaspoon ground allspice
1 -2 teaspoon ground cinnamon
2 1/4 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 cup buttermilk, at room temperature
1 cup chopped pecans or 1 cup walnuts
1 tablespoon flour
1 1/2 tablespoons crystallized sugar (such as Sugar In The Raw, (or more if desired)

Steps:

Preheat the oven to 350 degrees. Butter a 9 x 5 x 3-inch loaf pan, dust lightly with flour, shake out excess and set aside.
In a large mixing bowl, combine the oil, eggs, molasses, sugar, ginger, allspice and cinnamon and beat vigorously with a whisk until well-blended.
Sift together the flour, salt, baking soda and baking powder. Add the flour and buttermilk alternately to the molasses mixture, stirring with a wooden spoon after each addition. Sprinkle the walnuts or pecans all over with the flour and then stir into the batter, mixing well.
Pour the batter into the prepared pan, and shake gently to settle the batter. Set the pan in the center of the hot oven on the lower rack. Bake the bread for 10 minutes and then scatter the top of the loaf evenly with the crystallized sugar.
Bake the molasses bread for 45 to 50 minutes or until it is brown and puffy and a knife or toothpick inserted in the center comes out clean but a little moist. Don't overbake the bread and dry it out; it should be moist.
Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a metal spatula around the edge of the bread and turn out the bread onto a rack or board lined with a tea cloth or sheet of wax paper. Then, turn the bread upright and serve warm, if desired.

Tips:

Use high-quality ingredients. The better the ingredients, the better the bread will be. Look for fresh, organic ingredients whenever possible.
Don't overmix the batter. Overmixing will make the bread tough. Mix the batter just until the ingredients are combined.
Let the bread cool completely before slicing. This will help the bread to retain its moisture and flavor.
Store the bread in an airtight container at room temperature. The bread will keep for up to 3 days.
Enjoy the bread fresh, or toast it for a crispy treat. You can also freeze the bread for up to 3 months.

Conclusion:

Molasses tea bread is a delicious and easy-to-make bread that is perfect for any occasion. It is moist, flavorful, and has a slightly sweet taste. The bread is also very versatile and can be enjoyed fresh, toasted, or frozen. If you are looking for a new bread recipe to try, I highly recommend molasses tea bread.