Recipe: Pumpkin Tea Bread

PUMPKIN TEA BREAD

Soft butter, for pan
2 cups all-purpose flour, plus more for pan
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. table salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup canned pumpkin or pumpkin puree
2 Tbsp. apple juice (can sub. orange or cranberry)
1/2 cup coarsely chopped dried cranberries
1/2 cup coarsely chopped walnuts
8 oz. cream cheese at room temp.
1/4 cup honey

Preheat oven to 350. Butter and flour a 5 x 9" loaf pan; set aside.

In med. bowl, combine flour, baking power, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture, and mix until combined. Fold in the cranberries and walnuts. Spoon the mixture into the prepared pan, and bake until a cake tester inserted in to the center comes out clean, about one hour. Let the bread sit for at least 10 min., and then turn it 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 a small 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 and serve.