Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin Molasses Tea Bread Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch loaf 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. Ingredients Soft butter, for pan 2 cups all-purpose flour, plus more for pan ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon table salt ½ cup molasses ½ cup sugar ½ cup vegetable oil 2 large eggs, lightly beaten 1 cup cooked Pumpkin Puree for Desserts, or canned 2 tablespoons apple juice ½ cup roughly chopped dried cranberries ½ cup roughly chopped walnuts 8 ounces cream cheese, room temperature ¼ cup honey Directions 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. Rate it Print