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Pumpkin Tea Bread

creative.chef's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Eggs 1⁄2 Cup (8 tbs)
  Ground cinnamon 3⁄4 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cooked pumpkin 1 Cup (16 tbs), pureed (Or Canned)
  All-purpose flour 2 Cup (32 tbs), sifted
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Butter 1 Tablespoon
Directions

GETTING READY
1) Lightly coat a 7-cup bread mold with butter.
2) In a bowl, beat together sugar, butter, eggs, spices, and salt, until light and fluffy.
3) Stir the pumpkin in the sugar mixture.

MAKING
4) In another bowl sift together flour, baking powder and baking soda.
5) Slowly beat the flour mixture into the sugar mixture.
6) Transfer the flour mixture into the bread mold.
7) Lightly cover the mold with foil.
8) Place in a slow cooker on high heat.
9) Cook for 2 to 3 hours or until a wooden skewer inserted in the center of the bread, comes out clean.
10) While cooking do not open the lid.

FINALIZING
11) Remove the bread tin from the cooker and allow to cool for 30 minutes in the mold.
12) Turn the mold upside down to remove the bread.
13) Place the bread on a wire rack and leave it to cool completely.

SERVING
14) Slice the bread and serve warm with whipped cream if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Slow Cooked
Dish: 
Bread
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
55 Minutes
Cook Time: 
150 Minutes
Ready In: 
205 Minutes
Servings: 
6

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