-
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.
