Pumpkin Tea Bread

Pumpkin Tea Bread

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"This is a large loaf that has orange in it. Perfect for an afternoon tea party."
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1 h 25 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
  2. In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
  3. In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
  4. Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.


  1. 38 Ratings

Most helpful positive review

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 t...

Most helpful critical review

While I love the combination of orange and pumpkin this bread was not moist enough for me. The taste like I said is so good but its just too dense, nothing like the moist pumpkin breads I am us...

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Most positive
Least positive

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 t...

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 omit...

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 ...

Out of the 5 or 6 pumpkin bread recipes I alternate between every year, this one is absolutely the best I've ever made. I use butter instead of margarine. I never use anything but butter. I d...

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. ...

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...

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 ...

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

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 t...

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