Pumpkin Tea Bread

Hands on Time: 10 minutes
Baking Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 1-9 X 5 inch loaf

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Spicy goodness. A traditional holiday favorite.

Ingredients

  • 2 cups WEM Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (1 lb) can pumpkin
  • 3/4 cup honey or brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/3 cup vegetable shortening, butter or oil
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Coat a 9 X 5 inch loaf pan with cooking spray.
  3. In medium bowl, cream together eggs, butter or oil, and honey or sugar.
  4. Stir in pumpkin and milk.
  5. Mix dry ingredients together.
  6. Stir into pumpkin mixture.
  7. Fold in nuts.
  8. Spread in loaf pan.
  9. Bake for 1 hour. If loaf is browning too quickly, place a sheet of aluminum foil over the top for the last 15 minutes of baking.
  10. Let cool in pan then turn out on rack.

Recipe Tips and Tricks

Serve with soft or whipped cream cheese.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
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Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
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Winter Hours: Jan. 2 - Feb 28 | Closed.
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