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Pumpkin Tea Bread Recipe

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This recipe for Pumpkin Tea Bread, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cinda Meyer
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cup sugar
1 cup salad oil
3 eggs
2 cup canned pumpkin
3 cup flour
1/2 tsp. salt
1/2 cup baking powder
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda

Directions:
Directions:
Add salad oil to measured amount of sugar in mixing bowl and beat together until blended; whip in eggs.
Cloves, cinnamon, nutmeg, soda, salt and baking powder are measured into flour; mixture is sifted to blend. Pumpkin is stirred into creamed mixture, then sifted dry ingredients are blended in to complete batter.
Batter is poured into ungreased tube-center cake pan (bottom is lined with a circle of waxed paper) and baked in 350 degree oven for 1 hour and 15 minutes. (I find that a baking time of one hour and a half assures the bread is completely done and yet not dry.) Bread is cooled in pan.

Personal Notes:
Personal Notes:
This recipe is especially tasty served with cider or tea in the fall or winter. With a dollop of whipped cream, it also makes a tasty dessert. I often freeze at least half of it in separately wrapped slices to be served when I need something to serve unexpected guests.

 

 

 

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