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Reviewed: Mar. 2, 2008

A very good recipe - and in answer to one of the reviewers, a 'tea bread' is a sweet bread served with tea. I took the advice of others and used 1 cup of white sugar and 1/2 cup of brown sugar. For personal preference I added pecans and raisins instead of walnuts and dates. And why 4 stars? - I got a pumpkin bread recipe years ago from a column in the Winnipeg Free Press, it is still the best ever.

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Reviewer:

Barb A.

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Bridgewater, Nova Scotia, Canada
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Reviewed: Nov. 26, 2007

There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325, as well as cooking time. Larger muffins 35 minutes, smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again!

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GodivaGirl

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Aug. 24, 2007

ABSOLUTELY FABULOUS!!!!!!! I made this for breakfast,and I plan on making it again and again! especially during the holidays. DEFINITELY MADE TO IMPRESS GUESTS! I added ginger and cloves, and substituted a little brown sugar for white. (about 1/3 of it) So aromatic! Thank you thank you!

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Reviewer:

AUJUS

	Cooking Level: Intermediate
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Reviewed: Apr. 17, 2007

I took someone else's idea and added Craisins instead of nuts, and I thought that it made the bread. I also had to cook mine longer than an hour - about 70-75 minutes. VERY GOOD with a very thin layer of melted cream cheese!!

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Reviewer:

katiemae

	Cooking Level: Beginning Home Town: Willington, Connecticut, USA Living In: Wethersfield, Connecticut, USA
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Reviewed: Feb. 27, 2007

This recipe was FANTASTIC! My boyfriend and I made it for his birthday and it was gone within two days. It was so moist and thick and wonderful and had a great zing. The only changes I made to this recipe was substituting 1/2 cup of the white sugar for brown sugar, and we used frozen pumpkin puree (about 2 cups) instead of canned.

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Reviewer:

Lisamarie LiGreci

	Cooking Level: Intermediate Home Town: Plymouth, Michigan, USA Living In: Madison, Wisconsin, USA
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Reviewed: Dec. 4, 2006

Loved this bread's consistancy. Not as dense as some pumpkin bread recipes I've tried. Used half the butter and added an individual container of unsweeeted apple sauce. Used 1 cup white sugar and 1/2 cup brown. Doubled spices but next time will not double cloves as was a bit too much. Yummy!!

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Reviewer:

vlindman


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Reviewed: Oct. 30, 2006

So yummy and easy to make! Although I did make a few changes: I used 1/2 cup butter instead of margarine. Instead of 1 1/2 cup white sugar, I used 1 c white sugar + 1/2 c brown sugar. I omitted the orange zest because I didn't have any and am glad I did because I wanted the pumpkin flavor really to shine. For the cinnamon and cloves I just added an equal amount of Chinese 5 spice powder. And for the walnuts and dates, I added an equal amount of raisins and fresh cranberries. Mmm, this bread was so delicious! I don't know if it has anything to do with elevation and where this recipe orginated, but my bread took any extra 12 minutes to bake. I live outside Athens, GA which isn't below sea level or at a high elevation. GREAT BREAD!

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Reviewer:

bethiedawg

	Cooking Level: Expert
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Reviewed: Oct. 21, 2006

This bread is so moist, and delicious! Will definetely make again. The only change I made was I used butter instead of marg because of preference. Thanx for sharing this recipe!!!

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Reviewer:

CARLYNSMOMMY

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Oct. 16, 2006

wonderful sweet bread, lovely color and texture, I like lots of spice so doubled the amount. I did not have any zest, but it was delicious without it. so good!

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Reviewer:

lilypads

	Cooking Level: Expert Home Town: Milton, Nova Scotia, Canada Living In: Yorkton, Saskatchewan, Canada
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Reviewed: Nov. 15, 2003

Excellent pumpkin bread! I did change it a tad bit. This fall I started using fresh sugar pumpkins for my recipes and found it better than canned. So, I used freshly baked pumpkin instead of canned, used Splenda for the sugar, and increased the orange zest to 3 Tablespoons. The orange accent is a perfect match for pumpkin recipes. I will be preparing many mini-loaves of this bread for the freezer to enjoy through the winter months. Thanks for the recipe Carol.

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Reviewer:

DOTCPS


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Reviewed: Nov. 10, 2003

Rave reviews from pumpkin eating friends on this one.

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4 users found this review helpful

Reviewer:

ZENA510


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Reviewed: Nov. 10, 2003

really yummy especially when warm - something just a little different - only thing i don't get is why called tea bread

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3 users found this review helpful

Reviewer:

JAY9R97


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Reviewed: Nov. 10, 2003

This recipe is great. I have made it several times since I found the recipe on this site. My family and friends love it!

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Reviewer:

DEBBIEGENTRY


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