Grandma's Pumpkin Tea Bread Recipe -

Grandma's Pumpkin Tea Bread

Recipe by  

"This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts!"

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 35 mins


  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 9x5 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2003

Mmmm! This recipe is perfection! I knew it would turn out well just by smelling the batter. I deleted the butter-flavored extract because I don't like having to use artifical ingredients (plus I didn't have any!) :-) I also added about a cup of raisins. The tea bread came out dark, spicey, moist on the inside, crunchy on the outside. Careful, though! Test it well before taking it out of the oven. I had to bake my two loaves for 65 minutes. Perhaps because the temperature was 325. Nevertheless, it is a delight! Oh, yes...I also used my leftover jack-o-lantern to make the puree for this tea bread. I'm glad I still have some puree left. Think I know what I'll do with it! :-)

Most Helpful Critical Review
Jun 08, 2005

Looked and smelled good but probably my least favorite pumpkin bread recipe. Had a slight metallic aftertaste, which might be because of all the spices or extracts.


7 Ratings

Apr 21, 2004

This is a great bread/cake, and I sometimes substitute boiled sweet potatoes for pumpkin, in the same amount. I also use only one and a half cups of sugar and leave out the mace and butter-flavor extract entirely, as I cannot get either of those ingredients. This recipe makes a great spice bread that stays moist in an air-tight container. Everyone who has tasted it loves it.

Nov 21, 2008

This is a great recipe for fresh pumpkin, however I think the spices should have been in teaspoons instead of tablespoons. That said, I reduced the spices, added fresh chopped cranberries, chopped walnuts and 1 ripe banana for a thicker texture, and it was delicious! It's not too sweet - perfect for afternoon tea or coffee or an evening snack with some decaf!

Nov 04, 2006

The bread was tender and moist, but there was too much cloves for our taste.

Jun 15, 2006

Something tastes ''off" but I'm not sure what. My oldest likes this so I will continue to make it until I find something better.


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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