Pumpkin Molasses Tea Bread
Pumpkin Molasses Tea Bread
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
- 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.