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| Pumpkin Tea Bread |
| I love tea breads in all of their various flavors like banana, lemon and orange. This easy recipe uses canned pumpkin. Be sure you are buying canned pumpkin and not pumpkin pie filling.
Ingredients 1/2 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 2 whole eggs 1 cup canned pumpkin 1 tablespoon orange zest 1/4 cup orange juice, preferably freshly squeezed 2 1/4 cups flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 cup chopped pecans 1/2 cup chopped pitted dates Method Preheat oven to 350º Grease a 9 x 5 inch loaf pan In a large bowl, cream together the butter, sugar, and 1 of the eggs. Beat in the second egg until smooth. Mix in pumpkin, orange rind and juice. Set a large strainer over the mixture. Measure the flour, baking powder, baking soda, salt, and cinnamon into the strainer and sift over the wet ingredients. Add the cloves, pecans, and dates. Stir to incorporate everything together, but do not over-mix. Pour batter into the prepared loaf pan. Bake for about 1 hour, or until a cake tester inserted comes out just-clean. Do not over-bake. Cool in pan 10 minutes. Invert loaf onto board or serving plate. Cool and serve as desired [w. whipped cream, butter, maple syrup, powdered sugar, black fig preserves, etc. or any combination thereof for example] Wrap leftovers tightly in plastic wrap and store away from direct sunlight |
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