Best 3 Pumpkin Tea Bread Recipes
Calling all pumpkin spice lovers! Fall is in the air, and what better way to celebrate than with a warm, delicious loaf of pumpkin tea bread? This classic autumn treat is a staple at potlucks, bake sales, and holiday gatherings. With its moist, flavorful crumb and sweet pumpkin aroma, pumpkin tea bread is sure to be a hit with everyone who tries it.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S PUMPKIN TEA BREAD
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
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 MOLASSES TEA BREAD
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
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
This is a large loaf that has orange in it. Perfect for an afternoon tea party.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 50.8 g, Cholesterol 31 mg, Fat 11.8 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 476.4 mg, Sugar 30.3 g
Tips:
- Choose the right pumpkin: Use fresh, ripe pumpkin for the best flavor. Look for pumpkins that are deep orange in color and feel heavy for their size.
- Prepare the pumpkin puree ahead of time: You can make pumpkin puree up to 3 days in advance. Simply roast the pumpkin, scoop out the flesh, and puree it in a food processor or blender.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is properly greased and floured: This will help the bread to rise evenly and prevent it from sticking to the pan.
- Bake the bread in a preheated oven: This will help the bread to rise evenly and prevent it from sinking in the middle.
- Let the bread cool completely before slicing and serving: This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Pumpkin tea bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It is also a great way to use up leftover pumpkin puree. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a sweet and satisfying snack, give pumpkin tea bread a try.
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