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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PUMPKIN TEA BREAD Recipe

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This recipe for PUMPKIN TEA BREAD is from Grandmother Kathryn's Baking Recipes, 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:  
3⅓ cups sifted flour
2 tsps baking soda
½ tsp baking powder
1 ½ tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 ½ tsp salt
1 tsp cinnamon

2 cups canned pumpkin
⅔ cup water

⅔ cup soft shortening
2⅔ cup sugar
2 eggs
Directions:
Directions:
Preheat oven to 350º
Grease and flour two 9x5x3 loaf pans

Sift together dry ingredients
Combine pumpkin and water
Combine shortening, sugar and eggs. Beat at high speed for 3 minutes.
Add flour and pumpkin mixtures alternately, beating after each addition until batter is smooth.

Pour into pans.
Bake for 45 minutes or until done.
Cool for 5 minutes and turn out onto wire rack.
Cool loaves completely before serving.
Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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