PUMPKIN TEA LOAF
This recipe is simple and delicious, and it makes a loaf bread that is really a cake. Omit one of the cups of sugar and it tastes less sweet, more like a muffin, which is how I prefer it. It comes from "Old Fashioned Bread Recipes with Historical Notes" (1987) by J.S. Collester. Anything with pumpkin is perfect for the holiday season.
Provided by Cooking Beast
Categories Quick Breads
Time 1h20m
Yield 2 small loaves
Number Of Ingredients 13
Steps:
- Mix together sugar and oil in a large mixing bowl.
- Add eggs one at a time, mixing until light and fluffy.
- Stir in pumpkin puree until well mixed.
- Combine dry ingredients in a separate bowl and stir gradually into pumpkin mixture.
- Stir in raisins and nuts
- Pour into two 9 x 5-inch loaf pans, greased.
- Bake in a preheated oven at 325 degrees F. for 65-70 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 2966.4, Fat 145.1, SaturatedFat 19.4, Cholesterol 279, Sodium 1423.1, Carbohydrate 397, Fiber 12.2, Sugar 232.4, Protein 35
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
- Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
PUMPKIN TEA CAKE
Make and share this Pumpkin Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
- Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
- This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
- In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
- Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
- Scrape down the sides of the bowl with a rubber spatula.
- On low speed, add in the flour mixture and beat just until combined.
- Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
- The batter should have the consistency of a thick puree.
- Transfer batter into loaf pan; smooth the surface with an offset spatula.
- Sprinkle evenly with sugar.
- Bake about 1 hour, or until a cake tester or pick comes out clean.
- Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
- Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
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