Search thousands of recipes reviewed by home cooks like you.

Grandma's Pumpkin Tea Bread

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Kristy

Kristy

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SQUEAKYCHU
9

SQUEAKYCHU

12/5/2003

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 didn'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
8

KARLAKORINN

4/21/2004

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 extract 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
6

JENNIFER72_00

6/8/2005

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.

Similar recipes