Pumpkin Molasses Tea Bread
This sweet 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.
- Yield: Makes 1 nine-inch loaf
Source: Martha Stewart Living, October 2001
- 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
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.