Pumpkin Tea Loaf

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

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