Grandma's Pumpkin Tea Bread

6 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 35 min

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

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Metric US

Original recipe yields 2 - 9x5 inch loaves

Directions

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.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
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.
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.
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.

Nutrition

Amount Per Serving (20 total)

Calories
266 cal
13%

Fat
12.3 g
19%

Carbs
36.1 g
12%

Based on a 2,000 calorie diet

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Reviews (6)

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SQUEAKYCHU

Dec. 5, 2003

"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 (plus I di..." See moredn't have any!) :-) I also added about a cup of raisins. The tea bread came out dark, spicey, moist on the inside, crunchy on the outside. Careful, though! Test it well before taking it out of the oven. I had to bake my two loaves for 65 minutes. Perhaps because the temperature was 325. Nevertheless, it is a delight! Oh, yes...I also used my leftover jack-o-lantern to make the puree for this tea bread. I'm glad I still have some puree left. Think I know what I'll do with it! :-)"

KARLAKORINN

Apr. 21, 2004

"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-flavor ext..." See moreract entirely, as I cannot get either of those ingredients. This recipe makes a great spice bread that stays moist in an air-tight container. Everyone who has tasted it loves it."

JENNIFER72_00

Jun. 8, 2005

"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...." See more"

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