Pumpkin Molasses Tea Bread Recipe

Name: Pumpkin Molasses Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1088

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Soft butter, for the pan, 2 cups all-purpose flour, plus more for the pan, 1/2 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Pumpkin Molasses Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Molasses Tea Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions