Pumpkin Tea Bread
- 4 1/2 cups sugar
- 1 1/2 cups oil
- 4 whole eggs
- 1 can pumpkin large can 29 oz.
- 4 1/2 cups flour
- 2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp cloves
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- Mix flour, salt, baking powder, cloves, cinnamon and baking soda together in a bowl and set aside.
- In a large bowl mix oil, sugar, and eggs.
- Add can of pumpkin and flour mixture. Mix to combine.
- Pour into 3 greased loaf pans.
- Bake at 350 degrees for 1 hour and 15 minutes.
I don’t know about you but I have always loved looking back on old recipe cards! My mom still has the same box we have always had and looking through the recipes always makes me feel nostalgic. I’m excited to start sharing some more of these recipes here.
This easy pumpkin bread recipe has easily been one of my most favorite recipes my mom made growing up. I’m going to admit something crazy to you. I don’t like pumpkin pie, there I said it! I’m not entirely sure why but it’s just never been my favorite. But throw all of those spices and a can of pumpkin into a batch of pumpkin bread and it turns into my most favorite fall recipe!
After I moved to Minnesota I was introduced to pumpking bars with the cream cheese frosting. I must admit I am a pumpkin bread purist. I prefer just the simplicity and delicious flavor of the pumpkin bread itself!
We like to use Libby’s 100% Pure Canned Pumpkin in this recipe. You can either use the large 29 oz can or two of the smaller 15 oz cans. The recipe calls for an angel food cake pan plus 1 loaf pan for baking. You can also use 3 loaf pans which is typically what we choose to do.
This bread is delicious both warm or cold and with a glass of milk! My mom with actually wrap the other 2 loaves in tin foil and put 2 in the freezer until she’s ready to enjoy those. She will usually just let it thaw out a little bit and then enjoy it cold but of course it is also delicious right out of the oven! For another cozy fall recipe check out this Easy Spiced Cider here!