05 December 2019

Pumpkin Nut Bread - Pumpkin Tea Loaf

Pumpkin Nut Bread - Pumpkin Tea Loaf / www.delightfulrepast.com

This pumpkin nut bread doesn't have to be made with pumpkin. You can use an equal amount of butternut squash or persimmon or "whatever" puree.

Back in the day (my teens and twenties), nut breads of every stripe were my "thing." Then for some reason they fell by the wayside. Maybe it was when I got into cake decorating. Even though I don't eat frosting, it was the "medium" for my art in those days. But after mastering that, I moved on and haven't decorated a cake in years.

You can make this loaf in a 9x5-inch standard loaf tin, but I make it in a 12x4x2.5-inch tea loaf tin because I like the small slices. I bought it years ago from King Arthur Flour, but they no longer carry it. Now they carry a ceramic tea loaf pan in the same size. I'll list a few links in the recipe directions for similar tins, in case you prefer metal as I do.

I took this to a get-together at a friend's house recently. It was a hit. One of the guests remarked on the wonderful texture and also noted that it was not overly sweet, so that you could actually taste what it was rather than just tasting sugar. Which, of course, is what I always aim for in desserts.

Just looked online to see if my Mikasa 'Margaux' sandwich tray is still available. The pattern was discontinued long ago, but I found a used one at Replacements, Ltd at a much higher price than I paid for it new not long after it was discontinued.


Pumpkin Nut Bread - Pumpkin Tea Loaf / www.delightfulrepast.com
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Pumpkin Nut Bread - Pumpkin Tea Loaf


(Makes one 12x4x2.5-inch tea loaf or one standard 9x5-inch loaf)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon baking powder
1/4 teaspoon cloves
1/3 cup (2.67 fluid ounces/79 ml) milk
1/2 teaspoon vanilla extract
6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar
2 large eggs, room temperature
1/2 15-ounce can (7.5 ounces/213 grams, about 7/8 cup) pumpkin puree

1/2 cup (2 ounces/57 grams) chopped pecans

1 Preheat oven to 350F/180C/Gas4. Grease (I use softened butter) and lightly flour one 12x4x2.5-inch tea loaf pan.

Note: Here are some pans I found that are similar to mine: Wilton tea loaf pan and  Westmark tea loaf pan.

2 In small bowl, whisk together flour, soda, cinnamon, salt, ginger, baking powder and cloves.

3 In cup, combine milk and vanilla extract.

4 In mixing bowl, with electric hand mixer, beat butter until creamy, about 30 seconds. Add sugar and beat on high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, about 30 seconds after each. Stir in the pumpkin puree just until blended.

5 Add the flour mixture in 3 parts, alternating with the liquid in 2 parts, stirring until smooth. Fold in nuts.

6 Pour into prepared pan and spread evenly. Bake for about 55 to 60 minutes. Cool in pan on wire rack for 5 to 10 minutes; remove from pan and continue cooling on wire rack.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

64 comments:

Thomas "Sully" Sullivan said...

Not being a bread eater in general, and eschewing rather chewing all things pumpkin (except pies), I shall feast my eyes on your photos and descriptions! (It’s the Grinch and bear it gene in me for most squash-like repasts.)

TONY said...

Now that's what I call getting into the Christmas Spirit, Jean. For hundreds of years, at Christmas time, in many local theatres here in Britain, Cinderella's Fairy Godmother has turned a pumpkin into a beautiful glittering coach and the mice, scurrying about the kitchen, into elegant white horses.

"Cinderella, you will go to the ball."

Oh well, childhood fancies Jean. A good pantomime at Christmas always goes down well even with the children , and adults, of our technological times.

"Oh yes it does!! Oh no it doesn't!! Oh yes it does!!"

What were you saying, Pumpkin nut bread? Sounds delicious, Jean.Must try it. All the best, Tony

tea lady said...

I have a lot of buttercup squash and I am going to try and use that, will let you know how it turns out.

Jean | DelightfulRepast.com said...

Sully, have you ever tried persimmons? If not, you must--hey are a revelation! And perfect for this tasty loaf cake. But it's okay for your eschew it altogether. :D

Jean | DelightfulRepast.com said...

Thanks, Tony. Your flights of fancy always amuse! And, yes, do try it; it's a lovely tea loaf, the perfect bit of cake with a cup of tea.

Tamago said...

I sure like to taste what it is rather than sugar :-) I love desserts with pumpkin. Your pumpkin tea loaf looks so delicious!

Jean | DelightfulRepast.com said...

Thank you, tea lady. Don't forget to let me know! It's been a while since I made it with butternut squash, but I recall cutting it in half, baking it until very tender, scooping it out and pureeing it.

Pauline Wiles said...

Oh, this is one of my favorite baked treats, although (being British) I always think of it as cake. And I love persimmons, but probably I would just eat those before I could get around to baking anything. So I'll definitely be sticking with the pumpkin version of your recipe!

Jean | DelightfulRepast.com said...

Thank you, Tamago. I'm glad you appreciate flavor over sugar!

Jean | DelightfulRepast.com said...

Thanks, Pauline. Yes, they're called nut breads here, but they are definitely cake!

Sandi@ Rose Chintz Cottage said...

Yum! Your pumpkin nut bread sounds amazing, Jean! I love pumpkin in any form {except chili}. Thanks for the recipe and I hope you are enjoying this wondrous time of year.

Jean | DelightfulRepast.com said...

Sandi, I just this minute left your blog and came to check on comments and there you were! Great minds and all that, right? Thank you. I hope you'll try it. I'm with you--no pumpkin chili for me!

kitty@ Kitty's Kozy Kitchen said...

No, no pumpkin chili for me, either, Jean!! However, pumpkin bread is something that I LOVE!! Your recipe sounds delightful and what a pretty serving platter that you have. Wish I could share a slice with you and have a cuppa tea....mmmmmm!

Dee | Grammy's Grid said...

Looks good!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 7. Shared.

Jean | DelightfulRepast.com said...

Thanks so much, Kitty. Wish you could, too!

Jean | DelightfulRepast.com said...

Dee, thank YOU. Love your link party and so appreciate the SM shares.

Angie's Recipes said...

Your pumpkin bread has such a beautiful tender crumb that I really love. An awesome recipe, Jean.

Jean | DelightfulRepast.com said...

Thank you, Angie. A baker like YOU would notice the crumb! :-)

Louca por porcelana said...

I have never eaten Pumpkin bread,it looks great!Hugs,dear Jean!

Jean | DelightfulRepast.com said...

Thank you, Maristela. You should definitely try it. You'll like it with either tea or coffee in your beautiful porcelain pieces!

tea lady said...

I made the bread, with 1 cup of mashed buttercup squash, and it is very good, now I can use up some of my squash, Thanks for the recipe.

Margie said...

The pumpkin bread would be great with a cup of chai!

Jean | DelightfulRepast.com said...

Oh, tea lady, thank you so much for letting me know. You just made my day! Maybe I'll try growing some butternut squash in my garden next time around.

Jean | DelightfulRepast.com said...

Margie, thanks. That sounds like a grand combination!

Quinn said...

I'll remember this when I start using the Candy Roaster squash of 2019, Jean - thanks!

Jean | DelightfulRepast.com said...

Thanks, Q (H)! Those will be perfect for it!

Richard Sheppard said...

I wanna slice toasted with butter on it! NOW! It looks soooo good. I've not made a loaf for so long, only muffins. But loafs deserve love too. I'm going to have to make this as soon as my zucchini muffins run out!

Victoria Zigler said...

Sounds like it would be really tasty. I wonder how well it would work veganized?

Jean | DelightfulRepast.com said...

Richard, thank you. Yes, you should definitely make this. I've made a lot more muffins than loaves in recent years, but I think I'm going to switch over to loaves for a while.

Jean | DelightfulRepast.com said...

Thanks, Victoria. Yes, I think this would work very well veganized--just do the flax "egg" thing and use a good oil, such as a nice fruity extra virgin olive oil and incorporate the oil very gradually so you don't get an oily bread which so often happens with nut breads that call for oil.

Victoria Zigler said...

Thanks for the substitution suggestions. :)

Jean | DelightfulRepast.com said...

My pleasure, Victoria. And here's a vegan chocolate cake. https://www.delightfulrepast.com/2014/01/one-bowl-chocolate-cake-depression-cake.html

Cocoa and Lavender said...

While I am not a fan of banana bread, I absolutely love pumpkin and zucchini bread. My mother had a great zucchini bread recipe, but I’ve never had a good pumpkin bread. Until now, that is. Thanks – this is perfect for the season.

Jean | DelightfulRepast.com said...

Thanks, David. Hope you'll like it as much as we do. I love zucchini bread, too, and used to make it a lot. Need to make it again soon.

SImple and Serene Living said...

I love nut breads and this sounds delicious. xo Laura

Phil in the Kitchen said...

Oh that's so good, especially for this time of year. I used to make quite a few nut breads/cakes but for some reason I just got out of the habit. (I was probably eating far too many of them for my own good). I could try the persimmon version because my wife always has plenty of them around for breakfast. She probably wouldn't notice if one or two went missing.

Jean | DelightfulRepast.com said...

Thank you, Laura!

Jean | DelightfulRepast.com said...

Thanks, Phil. I need to pick up some persimmons. I missed them altogether last year. But one can have canned pumpkin any time of year. If I can get enough persimmons, I like to puree them and freeze in glass storage containers or jars. Go ahead and take two from your wife's stash!

Jeanie said...

My furnace is down (and it's COLD!) and I'm looking to warm up the house with some baking today. I think I have all the ingredients for this, so it may be on the list! Thanks for a yummy looking and timely post!

Vee said...

A good tea loaf is a delight. I was glad to read that I can replace the pumpkin with any other similar thing and still have a tea loaf. I’m going to try it with applesauce. It needs to go somewhere. ☺️

Jean | DelightfulRepast.com said...

Jeanie, this is no time for the furnace to be down! Hope your baking warms you up!

Jean | DelightfulRepast.com said...

Vee, just be sure it is thick applesauce (which reminds me, I need to see how my applesauce recipe will work in the Instant Pot). Happy baking!

lisa lombardo said...

Yum! I love pumpkin bread! Thank you for sharing on Farm Fresh Tuesdays!

I would love to have you share your Christmas Recipes on the 12 Days of Christmas Cookies Blog Hop Party!
It starts today and goes for 12 Days!

We're making an eBook with the recipes and a link to the original posts to help promote our contributors...plus you'll get a free copy!

Hope to see you there!

Jean | DelightfulRepast.com said...

Thanks so much, Lisa!

TONY said...

No flight of fancy Jean. Pantomines are a required experience for children and their parents over here.

"Oh yes it is!!"
"Oh no its not!!"
"Oh yes it is!!"

No I am not mad. Audience participation in a Pantomime is part of the experience. The characters on stage call out to the audience and the audience shouts back.
"Oh yes they do!!"

judee said...

This recipe looks delicious and I do tend to substitute butternut squash for pumpkin in many of my baking recipes.

Jean | DelightfulRepast.com said...

Wow, Tony! That sounds like fun!

TONY said...

The link to your recipe Jean is that pumpkins play a big part in Pantomimes. Here is a link that will explain all. You Americans are really missing something!! Ha! Ha! https://en.wikipedia.org/wiki/Pantomime

Jean | DelightfulRepast.com said...

I'll check that out, Tony!

Jean | DelightfulRepast.com said...

Thanks, Judee. Butternut squashes are more readily available than pumpkins, and I really like their flavor.

D. Parker said...

Bake a loaf! Bake a loaf! Bake a loaf!
I'm bookmarking and sharing this, yummy yum yum yum! (You had me at pumpkin). ;)
Dropped by from #BloggersPitStop today and I think my waist will hate you but my tummy will be your friend for life!!!
Hope the week ahead treats everyone kindly. :)

Jean | DelightfulRepast.com said...

Thanks so much, D. Good to hear from you. I was planning to visit your blog tomorrow! Great minds and all that!

Bree Dixon said...

What an excellent recipe for Christmas...thank you #SeniSal

Cindy Moore said...

This looks amazing! I love pumpkin anything. I'm plant based and gluten free...yeah, I know!...so I'll play around with the recipe. I can make this though with a couple of tweaks!

#senisal

Jean | DelightfulRepast.com said...

Thanks, Bree! I love it all year round!

Jean | DelightfulRepast.com said...

Thanks, Cindy! Yes, just a couple of tweaks! I've done quite a bit of gluten-free baking and recipe development and have a GF section on my Recipes index page.

Miz Helen said...

I love the warm spices in your very moist pumpkin bread, it looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,461!
Miz Helen

Lowcarb team member said...

This looks and sounds so good Jean, many thanks for sharing the recipe idea.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen! It's a great week so far, except for the fact that I've had no time for baking!

Jean | DelightfulRepast.com said...

Jan, thank you. It's one I hope lots of readers will try, and it's easily adaptable to gluten-free, etc.

Kitchen Riffs said...

Breads like this are so much fun -- and pretty easy to make. Terrific flavors in this -- you've outdone yourself. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. I'm loving the warm spices during the cold weather!

Natalie said...

This looks really good Jean. Thanks for sharing the recipe. #senisal

Jean | DelightfulRepast.com said...

Thanks, Natalie. We love anything pumpkin!

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