Pumpkin Tea Bread Recipes

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GRANDMA'S PUMPKIN TEA BREAD



Grandma's Pumpkin Tea Bread image

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

Provided by Kristy

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h35m

Yield 20

Number Of Ingredients 16

2 cups peeled and diced pumpkin
2 cups white sugar
1 cup vegetable oil
3 eggs
2 tablespoons vanilla extract
1 tablespoon almond extract
1 tablespoon butter flavored extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons ground cinnamon
1 ½ tablespoons nutmeg
1 tablespoon ground cloves
1 teaspoon ground mace

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.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 36.1 g, Cholesterol 27.9 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 93.3 mg, Sugar 20.6 g

PUMPKIN TEA BREAD



Pumpkin Tea Bread image

This recipe, which I received from a college roommate 40 years ago, makes a dense, moist, spicy bundt cake.

Provided by mammamia 2

Categories     Quick Breads

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 12

3 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
1 cup vegetable oil, like Crisco
2 cups canned pumpkin (the 15 oz can is fine)

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.

Nutrition Facts : Calories 302, Fat 12, SaturatedFat 1.7, Cholesterol 31.7, Sodium 150, Carbohydrate 46.6, Fiber 1.3, Sugar 30.9, Protein 3.2

PUMPKIN TEA BREAD



PUMPKIN TEA BREAD image

Categories     Cake     Breakfast     Brunch     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Quick & Easy     Halloween

Yield 2 loafs

Number Of Ingredients 13

2 cups granulated sugar
1/2 cup molasses
1 cup canola oil
4 eggs
2 cups canned pumpkin
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspooon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup rasins

Steps:

  • 1. Pre-heat the oven to 350 degrees. Prepare 2 bread loafs or a bundt pan with oil / flour to prevent sticking. 2. Beat the sugar, oil, eggs together in a mixing bowl until combined. 3. Mix dry ingredients (flour, spices, baking powder, baking soda) in a separate bowl. 4. Stir to combine the dry ingredients with the wet. 5. Mix in rasins and / or nuts. 6. Pour into pans (fill bread loaf no more than 1/2-3/4 full). 7. Bake at 350 for 1 hour and 15min or until it starts pulling loose from sides of pan (toothpick inserted in center comes out clean).

PUMPKIN & GINGER TEABREAD



Pumpkin & ginger teabread image

A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea

Provided by Mary Cadogan

Categories     Dessert, Snack

Time 1h30m

Yield Cuts into 10 slices

Number Of Ingredients 8

175g butter , melted
140g clear honey
1 large egg , beaten
250g raw peeled pumpkin , or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar

Steps:

  • Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
  • Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
  • Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

PUMPKIN MOLASSES TEA BREAD



Pumpkin Molasses Tea Bread image

Categories     Bread     Cake     Tea     Side     Bake     Roast     Pumpkin

Yield makes one 9-inch loaf

Number Of Ingredients 18

Soft butter, for the pan
2 cups all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup Pumpkin Puree (recipe follows), or canned
2 tablespoons apple juice
1/2 cup roughly chopped dried cranberries
1/2 cup roughly chopped walnuts
8 ounces cream cheese, room temperature
1/4 cup honey
Pumpkin Puree
1 3 1/2-pound pumpkin, such as Small Sugar Pie, cut in half
(makes 3 cups)

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.

PUMPKIN MOLASSES TEA BREAD



Pumpkin Molasses Tea Bread image

This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange juice or cranberry juice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 nine-inch loaf

Number Of Ingredients 15

Soft butter, for pan
2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup cooked Pumpkin Puree for Desserts, or canned
2 tablespoons apple juice
1/2 cup roughly chopped dried cranberries
1/2 cup roughly chopped walnuts
8 ounces cream cheese, room temperature
1/4 cup honey

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.

PUMPKIN TEA BREAD



Pumpkin Tea Bread image

Make and share this Pumpkin Tea Bread recipe from Food.com.

Provided by Jajaja

Categories     Breads

Time 1h25m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

1 cup applesauce
3 cups granulated sugar
3/4 cup egg substitute
2 cups canned solid-pack pumpkin
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup finely chopped nuts (optional)
whipped topping (optional) or powdered sugar, glaze (optional)

Steps:

  • Preheat the oven to 350.
  • Prepare two 8-inch loaf pans by coating them lightly with vegetable oil cooking spray and lining the bottoms with waxed paper.
  • Combine the applesauce and sugar in a large bowl.
  • Mix until blended, then whip in the egg substitute.
  • Stir in the pumpkin.
  • In a separate bowl, combine the flour, baking powder, salt, baking soda, cloves, nutmeg, and cinnamon.
  • Whisk until thoroughly blended.
  • Gradually add the flour mixture to the egg mixture.
  • When nicely blended, pour into the prepared pans.
  • Sprinkle with the chopped nuts, if desired.
  • Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  • Cool in pans for 15 minutes.
  • Remove from pans; remove waxed paper and finish cooling on rack.
  • Serve with whipped topping or glaze with a powdered sugar glaze if desired.

Nutrition Facts : Calories 188.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 151.8, Carbohydrate 44.4, Fiber 1.3, Sugar 30.9, Protein 2.7

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