Pumpkin Molasses Tea Bread

  • 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
Instructions
    • Step 1

      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.

       
      Advertisement
    • Step 2

      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.

    • Step 3

      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.

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes
for just $5 $2.50/mo for 1 year.

SUBSCRIBE