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Pumpkin Tea Loaf Recipe

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This recipe for Pumpkin Tea Loaf, by , 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!

Contributor:  
Contributor:  
Jeannine Aucoin

Category:
Category:
 


Ingredients:  
Ingredients:  
2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
tsp. ground nutmeg
tsp. ground ginger
tsp. ground cloves
c. wheat germ
c. vegetable oil
2 eggs
1 c. sugar
1 c. canned pumpkin (NOT pumpkin pie filling)

Directions:
Directions:
Preheat oven to 350. 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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