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Grandma’s Pumpkin Tea Bread


Ingredients

2 cups peeled and diced pumpkin

2 cups peeled and diced pumpkin

2 cups white sugar

2 cups white sugar

1 cup vegetable oil

1 cup vegetable oil

3 eggs

3 eggs

2 tablespoons vanilla extract

2 tablespoons vanilla extract

1 tablespoon almond extract

1 tablespoon almond extract

1 tablespoon butter flavored extract

1 tablespoon butter flavored extract

1 teaspoon lemon extract

1 teaspoon lemon extract

2 cups all-purpose flour

2 cups all-purpose flour

1 cup whole wheat flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon baking powder

2 tablespoons ground cinnamon

2 tablespoons ground cinnamon

1 ½ tablespoons nutmeg

1 ½ tablespoons nutmeg

1 tablespoon ground cloves

1 tablespoon ground cloves

1 teaspoon ground mace

1 teaspoon ground mace

Directions

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.

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.

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

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

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.

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.

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.

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.

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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