Grandma's Pumpkin Tea Bread

6

"This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts!"

Ingredients

1 h 35 m servings 266 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  3. In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
  4. In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
  5. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
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Reviews

6
  1. 7 Ratings

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Mmmm! This recipe is perfection! I knew it would turn out well just by smelling the batter. I deleted the butter-flavored extract because I don't like having to use artifical ingredients (plu...

This is a great bread/cake, and I sometimes substitute boiled sweet potatoes for pumpkin, in the same amount. I also use only one and a half cups of sugar and leave out the mace and butter-flav...

Looked and smelled good but probably my least favorite pumpkin bread recipe. Had a slight metallic aftertaste, which might be because of all the spices or extracts.

This is a great recipe for fresh pumpkin, however I think the spices should have been in teaspoons instead of tablespoons. That said, I reduced the spices, added fresh chopped cranberries, chop...

The bread was tender and moist, but there was too much cloves for our taste.

Something tastes ''off" but I'm not sure what. My oldest likes this so I will continue to make it until I find something better.