Mrs Guses Pumpkin Tea Bread Recipes

GRANDMA'S PUMPKIN TEA BREAD

Steps:

• 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.

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While bread cools, make frosting. Combine cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

MRS. SIGG'S FRESH PUMPKIN PIE

Steps:

• Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
• In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
• Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
• Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

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.

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat the oven to 350°F. Butter and flour a 5 × 9-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.
• Pumpkin Puree
• Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.

MRS. MACINTOSH'S PUMPKIN BREAD

Steps:

• Sift dry ingredients together into a large bowl (I just put the dry ingredients in the bowl and mix them together w/ a whisk -- much faster); make a well in the center.
• Add oil, pumpkin, water, and eggs; beat well.
• Fold in nuts and raisins (which are optional).
• Spoon into two 5x9" loaf pans that have been greased and floured).
• Bake at 350* for appx 1 hour. (I use the toothpick test to check for doneness, sometimes it take another 10 minutes b/c this is a very moist quick bread).
• NOTE: I've made both mini-loaves and muffins using this recipe. The bread freezes well.

MRS. GUSE'S PUMPKIN TEA BREAD

Steps:

• Preheat oven to 350°F. Mix sugar, oil and eggs with electric mixer on medium speed until blended. Add salt, baking powder, cinnamon, nutmeg and baking soda to egg mixture. Stir in pumpkin and flour until well blended.
• Pour batter into 2 8x4-inch loaf pans.
• Bake for about 1 hour and 5 minutes.