Holiday recipes like this Pumpkin & Spice Tea Bread, are great to have on hand for last minute company, hostess gifts, or dessert platters. Make the tea cakes in mini loaf pans, wrap in pretty cellophane bags and tie with a fabric ribbon for easy gift giving. Pumpkin Tea Cakes freeze well, so make a double batch and put some away for later. Just thaw and serve.
Pumpkin & Spice Tea Bread Recipe
- 3 cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 cups white sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 1 can (16 ounces) pumpkin puree, or 2 cups fresh cooked pumpkin
- Confectioners' (powdered) sugar
- 1/2 cup walnuts, chopped, optional
How To Make Pumpkin & Spice Tea Cake
- Preheat oven to 350 degrees F. Butter, grease or spray two large 9- inch loaf pans, or four small 6- inch loaf pans with vegetable spray. Set aside.
- In a large bowl, sift flour, and blend with baking soda, baking powder, cinnamon, nutmeg, cloves and salt and set aside.
- In a large bowl, and with an electric mixer fitted with the beater attachment, beat sugar and oil until well blended.
- Add eggs one at a time, and continue beating on medium speed until light. Add pumpkin puree and beat again. Scrape down sides of bowl.
- Add flour mixture 1 cup at a time, and beat on low speed until well blended. Scrape bowl again.
- Pour batter into prepared pans, and sprinkle chopped walnuts on top if desired.
- Bake large pumpkin tea breads at 350 degrees for 60 minutes, or until lightly browned, and knife comes out clean. Bake small tea breads for 40-50 minutes.
- Remove from oven, and leave in pans for 15 minutes. Let cool on a wire rack. Carefully, turn tea breads out on wire racks and cool completely before dusting with confectioners' sugar.
- Makes 2 large pumpkin tea breads, and 4 small tea cakes.
- Wrap in plastic wrap for longer storage. Freeze for 4-6 months.
Try These Easy Fall Dessert Recipes:
Old-Fashioned Gingerbread Recipe - Moist gingerbread cupcakes & gingerbread cake, topped with ginger brandy whipped cream or cream cheese frosting. Easy recipe made with molasses, cinnamon & ginger.
Cranberry Nut Bread Recipe - Moist cranberry nut bread recipe with fresh Ocean Spray cranberries & walnuts. Mini cranberry nut breads make great Christmas hostess gifts. Easy Recipe!
Lemon Tea Cake Recipe - Make Lemon Poppy Seed Cake, Lemon Nut Cake. Rich in butter and eggs, soaked in sweet lemon syrup. Pretty in a bundt pan sprinkled with powdered sugar and edible pansies.
 |
