Pumpkin Tea Bread
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Pumpkin puree||1 Cup (16 tbs) (Cooked Or Canned)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Combine sugar, butter, eggs, spices, and salt.
Beat until light and fluffy.
Add pumpkin and beat only until combined.
Sift together the flour, baking powder, and baking soda.
Stir into the beaten mixture.
Pour into a greased 3 pound shortening can or other 7 to 8 cup mold.
Cover loosely with aluminum foil Place in slow cooker.
Cover and cook on high 2 to 3 hours or until a long skewer inserted into bread comes out clean.
Cool 10 to 20 minutes, then invert mold on a rack.
Slice and serve with whipped