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Grandma's Pumpkin Tea Bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Transform pumpkin guts into festive gifts by freezing for later use.
Ingredients:
  • 2 cups peeled and diced pumpkin
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 1 tablespoon almond extract
  • 1 tablespoon butter flavored extract
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 2 tablespoons ground cinnamon
  • 1.5 tablespoons nutmeg
  • 1 tablespoon ground cloves
  • 1 teaspoon ground mace
Instructions:
  • In a small pan, simmer fresh pumpkin in water until tender, approximately 15 minutes. Drain and blend the pumpkin into a smooth puree. Set aside 2 cups of the pumpkin puree for the recipe.
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and give a gentle greasing to two 9x5 inch loaf pans.
  • Combine sugar and vegetable oil in a large bowl until creamy. Add eggs one at a time, beating well. Mix in 2 cups pumpkin puree, followed by vanilla, almond, butter extract, and lemon extract.
  • Combine all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace in a separate bowl. Fold the flour mixture into the pumpkin mixture, then pour into prepared pans.
  • Bake in a preheated oven for 50-55 minutes until a toothpick comes out clean when inserted into the center. Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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