Pumpkin Molasses Tea Bread

Ingredients

• 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
• 1 3 1/2-pound pumpkin
• such as Small Sugar Pie
• cut in half
• (makes 3 cups)

Instructions

1. Preheat the oven to 350F.
2. Butter and flour a 5 x 9-inch loaf pan; set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice.
5. Add the flour mixture; mix until combined.
6. Fold in cranberries and walnuts.
7. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour.
8. Let the bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
9. While the bread cools, make the frosting.
10. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined.
11. Once the bread is completely cooled, spread the top with frosting.
12. Serve.
13. Preheat the oven to 425F.
14. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes.
15. Remove from the oven; let cool.
16. Using a large spoon, scrape out and discard seeds.
17. Remove the flesh; transfer to the bowl of a food processor.
18. Process until completely pureed without any solid pieces, about 1 minute.
19. Transfer to a bowl.
20. Refrigerate up to several days or freeze up to 1 month.