Pumpkin-Cranberry Tea Bread -- The way to a man's heart is through his stomach

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Date Posted: 11:53:27 10/26/02 Sat
Author: S
Subject: Pumpkin-Cranberry Tea Bread

Soft butter, for the pan
2 cups unbleached flour
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 cooked pumpkin puree (canned ok)
2 tablespoons apple juice ( or orange or cranberry juice)
1/2 cup dried cranberries, roughly chopped
1/2 cup nuts (walnuts-pecans or hazelnuts), roughly chopped
8 ounces cream cheese, at room temperature
1/4 cup honey

Preheat oven to 350 F. Butter and flour a 9x5-inch loaf pan; set aside.
In
a medium bowl, combine the flour, baking powder, soda and salt; set
aside.
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 nuts.
Spoon mixture into prepared pan and bake until a cake tester
inserted
comes out clean, about 1 hour. Let the cake sit for about 10 minutes,
then
turn out of the pan onto a wire rack to cool completely.
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.

Makes 1 loaf

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