Grandmas Pumpkin Tea Bread Recipes

PUMPKIN TEA BREAD

Steps:

• Mix all in electric mixer.
• bake in greased or sprayed bundt pan at 350 for 1 hour and 15 minutes.
• Toward end of cooking time, check to see that edges don't burn. Knife inserted should come out clean. My daughter's oven takes the exact time; mine takes about 7 minutes less.

GRANDMA'S SECRET PUMPKIN BREAD

Steps:

• Preheat oven to 350. Oil 2 loaf pans (or 4 small aluminium ones).
• Combine sugar and eggs in mixer, then add butter, stir until just mixed. Add pumpkin and vanilla, mix well.
• In a separate bowl, sift together salt, nutmeg, cinnamon, baking soda, and flour.
• Add dry mix to wet, stir until just combined. Fold in chopped nuts and dates.
• Bake for 45-55 minutes, or until knife comes out clean.

GRANDMA'S PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease 2, 8X4 inch loaf pans.
• Place first 6 ingredients into a large mixing bowl.
• Beat at medium speed for 2 minutes, scrapping sides.
• Pour into prepared pans.
• Bake until toothpick inserted in center comes out clean, about 45 minutes.

GRANDMAS PUMPKIN BREAD

Steps:

• 1. Make sure to read the recipe carefully making sure you have all your ingredients. Preheat oven to 350 degrees. Grease and flour 6 (average size)loaf pans. Don't just use the spray, your breads will stick. I have used metal, glass and even disposal tins. They all work. If you use the tins make sure you grease and flour liberally.
• 2. Have two large bowls ready. Hand mix your dry ingredients in the first bowl using a wire whisk to blend.
• 3. In bowl two add your shortening (I use Crisco) pumpkin and water. Hand mix this the best you can. It won't be perfect but that's okay. You just don't want any large shortening clumps.
• 4. gradually add your dry ingredients to the wet.
• 5. After that is mixed add your eggs. I crack open my eggs one at a time in a separate clear bowl making sure I don't get any shells in my batter. HAND stir with a wooden spoon until well blended.
• 6. Scoop your batter equally into 6 pans, should be 1/2 to 2/3's full.
• 7. Place in the center rack of your oven, I put all in at one time! Works! Test your breads with a toothpick when they start to raise and lightly brown on top. You don't want to over bake or under bake so after 30 minutes do not leave your kitchen. You will have some clean up to do anyway! LOL
• 8. When your toothpick comes out clean from the center of your breads remove all of them from the oven and turn out on a wire rack right away. Be careful, they can be very hot. If you have a "Ove glove" it will help. I know that sounds crazy but it's the way I have always done it. Freaked my mom out, but if my grandma were here she would do the same thing!
• 9. As your breads cool keep turning them (flip)on their sides. Cools faster.