I love this time of year – because now I have an excuse to make pumpkin bread. Ok, not pumpkin bread, but pumpkin tea loaf – it sounds much fancier that way, doesn’t it? This is a wonderful bread that fills your entire home with pumpkin spice goodness. Who doesn’t want that?
There are two really great reasons to make this recipe besides how good it tastes: 1) It makes two loaves 2) It freezes extremely well. So, go home, and make yourself some pumpkin tea loaves – eat one this weekend, and freeze the other one for Thanksgiving. Now I just helped you prepare for the big day! You’re welcome.
- 1 cup vegetable oil
- 2 3/4 cups sugar
- 3 eggs
- 15 oz. pumpkin (unflavored)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon allspice
- 1/2 teaspoon salt
Preheat the oven to 350 degrees. Mix the oil, sugar, and eggs together until smooth. Add the pumpkin, and mix well. In a medium bowl, add all the dry ingredients together and stir with a whisk. Add the dry ingredients to the pumpkin mixture.
Grease and flour two 9x5x2 inch loaf pans. Divide the batter between the two loaf pans. Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
For a printer-friendly version of this recipe, please click here: Pumpkin Tea Loaf
5 thoughts on “Pumpkin Tea Loaf”
I stopped for a coffee during work today, and my regular coffee shop that I stop at on Fridays had some, eh, pumpkin tea loaf, and as I unapologetically wolfed it down, I managed to think to myself that is would be nice to have a loaf of this just sitting on the counter this weekend for casual devouring. Perhaps in the morning. . . We Bake!
Mmm I can imagine how fantastic this would smell!
I’d love for you to submit one of your beautiful photos, and a link to your post, to my new food photo gallery showcasing beautiful baking.