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Pumpkin Tea Bread Recipe

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This recipe for Pumpkin Tea Bread is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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