Pumpkin Molasses Tea Bread

adapted from Martha Stewart Living Annual Recipes, 2002


Yield:  1 nine-inch loaf pan


2 cups all-purpose flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup molasses

1/2 cup sugar

1/2 cup vegetable oil

2 large eggs, at room temperature and slightly beaten

1 cup canned Pumpkin Purée. (not pie mix)

2 Tbsp apple juice

1/2 cup coarsely chopped dried cranberries

1/2 cup coarsely chopped walnuts


Frosting

8 oz cream cheese, room temperature

1/4 cup honey

1 cup powdered sugar


Preheat oven:  350° F.

Butter and flour a 5 X 9 inch loaf pan.  Set aside.


Combine the flour, baking powder, baking soda and salt in a bowl and set aside.


In a mixer bowl, using a paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice.  Set the mixer to slow and add the flour mixture, mix until combined.  Fold in the walnuts and the cranberries.


Pour into the prepared loaf pan,  The bread is done when the tester comes our clean, about one hour. Remove from the oven.  Let the bread rest for 10 minutes.  Turn the bread out on a wire rack to cool completely.


In the mixer, prepare the frosting by combining the cream cheese, powdered sugar and honey.  Beat until smooth and well combined.  Spread the frosting on the bread when it is completely cool.