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


    • 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.

    • 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.

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