Grandma's Pumpkin Tea Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts! 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 soda |
1 teaspoon baking powder |
2 tablespoons ground cinnamon |
1 1/2 tablespoons nutmeg |
1 tablespoon ground cloves |
1 teaspoon ground mace |
Directions:
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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