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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Tea Loaf Recipe

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This recipe for Pumpkin Tea Loaf is from Recipes from the Cooks and Kids of White Birch, 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:  
2½ c. sifted flour
3 tsp. baking powder
1½ tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ c. wheat germ
½ c. vegetable oil
2 eggs
1½ c. sugar
1½ c. canned pumpkin (NOT pumpkin pie filling)
Directions:
Directions:
Preheat oven to 350º. Sift together flour, baking powder, salt, baking soda, and spices. Stir in wheat germ. In a large bowl, beat together oil, eggs, and sugar until creamy. Blend in pumpkin. Add dry ingredients and stir until moistened. Pour into a greased 9x13 pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely on rack. If desired, serve with whipped cream or ice cream.
Personal Notes:
Personal Notes:
I find this a good substitute for gingerbread cake. I prefer it warm and do not remove it from the pan. I have not tried it, but I expect if served cold, it would be tasty with cream cheese frosting, somewhat like carrot cake.

 

 

 

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