Best 5 Mrs Perrys Crockpot Pumpkin Tea Bread Recipes

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.

CROCKPOT PUMPKIN BREAD

Steps:

• Blend the oil and both of the sugars into a large bowl.
• Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
• Pour the batter into a greased or oiled bread pan. (I used a canola oil spray that worked just fine.
• Now add two cups of water to your crockpot and place the pan into a crock pot.
• Cover the top of the crockpot with eight-ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
• Place the crock pot lid on top of the crockpot (I tried to make sure the paper towels were trapped around the lid so they didn't slip) and bake on high 2 1/2 to 3 hours.

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 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 TEA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
• In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
• Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.