Pumpkin molasses tea bread
Instructions:
- We used apple juice to sweeten the bread, but
this recipe is equally tasty made with orange
juice or cranberry juice.
- Soft butter, for the pan
- 2 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup molasses
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup Pumpkin Puree
, 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
- Preheat the oven to 350F. Butter and flour a 5 x9-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 the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the 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 bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
- While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.