• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Grandma’s Pumpkin Tea Bread

    Add to MenuAdd to Calendar

    Source: www.allbreadrecipes.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 2 cups peeled and diced pumpkin

    2. 2 cups white sugar

    3. 1 cup vegetable oil

    4. 3 eggs

    5. 2 tablespoons vanilla extract

    6. 1 tablespoon almond extract

    7. 1 tablespoon butter flavored extract

    8. 1 teaspoon lemon extract

    9. 2 cups all-purpose flour

    10. 1 cup whole wheat flour

    11. 1 teaspoon baking soda

    12. 1 teaspoon baking powder

    13. 2 tablespoons ground cinnamon

    14. 1 1/2 tablespoons nutmeg

    15. 1 tablespoon ground cloves

    16. 1 teaspoon ground mace

    Instructions Jump to Ingredients ↑

    1. Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.

    2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans.

    3. In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.

    4. In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.

    5. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback