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Soft butter, for the pan

2 cups all-purpose flour, plus more for the pan

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup molasses

½ cup sugar

½ cup vegetable oil

2 large eggs, lightly beaten

1 cup Pumpkin Puree (recipe follows), or canned

2 tablespoons apple juice

½ cup roughly chopped dried cranberries

½ cup roughly chopped walnuts

8 ounces cream cheese, room temperature

¼ cup honey

1. Preheat the oven to 350°F. Butter and flour a 5 × 9-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.

3. While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.

pumpkin puree

MAKES 3 CUPS

1 3½-pound pumpkin, such as Small Sugar Pie, cut in half

Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.

jalapeño corn muffins

MAKES 12

8 tablespoons (1 stick) unsalted butter, plus more for the tin, melted

¾ cup nonfat buttermilk

2 large eggs

½ cup sour cream

1 cup yellow cornmeal

1 cup all-purpose flour

½ cup packed light-brown sugar

2 tablespoons baking powder

1 teaspoon coarse salt

2 jalapeño peppers, seeded and finely chopped

¼ cup plus 2 tablespoons fresh or frozen (thawed) corn kernels

Unsalted butter, for serving

1. Preheat the oven to 375°F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapeños, and corn in a large bowl until combined.

2. With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a cake tester inserted into the centers comes out clean, about 25 minutes. Let the muffins cool in the tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

olive oil biscuits

MAKES 26

½ cup extra-virgin olive oil

½ cup sugar

¼ teaspoon baking soda

1½ teaspoons fresh lemon juice

¼ cup dry white wine

¼ cup sesame seeds, plus more for sprinkling

2 teaspoons freshly grated lemon zest

1 teaspoon fennel seeds, crushed, plus more for sprinkling

½ teaspoon salt

Pinch of freshly ground white pepper

1¾ cups plus 2 tablespoons all-purpose flour

1 large egg

1. Preheat the oven to 350°F with racks in the upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat the oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve the baking soda in the lemon juice; add to the oil mixture along with the wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add the flour, and beat until just combined.

2. Line 2 baking sheets with parchment paper; set aside. In a small bowl, beat the egg with 2 teaspoons water; set aside. Form the biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends