PUMPKIN MOLASSES TEA BREAD

Pumpkin Molasses Tea Bread image

Yield makes one 9-inch loaf

Number Of Ingredients 18

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 (recipe follows), 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
Pumpkin Puree
1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half
(makes 3 cups)

Steps:

Preheat the oven to 350°F. Butter and flour a 5 × 9-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.
Pumpkin Puree
Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.