Pumpkin Tea Bread

This Tea Bread (some call them Quick Breads) is a very easy sweet bread to make up and bake. Most children love anything "pumpkin" and as we all know, pumpkin has a good amount of beta-carotene in it, just as carrots do. It is easily added to or changed to suit your own family's taste.



  • 2 cups of brown sugar
  • 1 cup Mazola corn oil
  • 4 eggs, beaten
  • 1 lb. can pumpkin (not pumpkin pie mix)
  • 1 1/2 cups whole wheat flour
  • 2 cups unbleached Flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground allspice
  • 1/3 tsp. freshly ground nutmeg
  • 2/3 cups water
  • 1/2 cup dark or golden raisins (optional)
  • 1/2 cup walnuts or pecans, chopped (optional)


Mix sugar, oil and eggs together. Add pumpkin and beat very well. Add dry ingredients, then water, stirring just until mixed.

Pour into greased and floured bread (loaf) pans.

Bake at 350° F. for about 40-45 minutes. Test for doneness and be prepared to bake longer if necessary.

These loaves freeze very well. Wrap them securely in plastic wrap, then in foil. They can be glazed if desired using a simple glaze of confectioner's sugar and a little bit of butter and a Tbsp. of milk or cream. Glaze after thawing if you intend to freeze them.


Servings: 16
Time:25 Minutes Preparation Time
45 Minutes Cooking Time

Source: My oldest daughter who has collected pumpkin recipes for over 40 years.

By Pookarina from Boca Raton, FL

April 26, 20100 found this helpful

We'll eat just about any dessert with pumpkin in it. Mom made the best Bread Pudding, and added canned pumpkin and spices to it. Yum! Thanks, MisMachado

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April 28, 20100 found this helpful

Made this yesterday, huge amount of batter, took over 1 1/2 hours to bake. Should this have been divided into two (2) pans? Please check, otherwise great taste.

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April 28, 20100 found this helpful

Hi Deborahlees,

Depending on the size of your loaf pans, (and even these measurements vary greatly), this recipe would make anywhere from 1 (extra long called a Pullman loaf pan 12" x 4 1/2" x 3"); 2 (8 1/2"x 4 1/2"x 3"); or 3 (2 1/2"x 6") pans. I should have noted that in the recipe, but failed to remember that everyone hasn't baked as long as I have, and maybe didn't know that the tea bread pans always need to be filled only about 2/3 full. This leaves room for them to rise without going over the side of the pans as well as bake in a shorter time.

I'm just glad you baked it long enough to be able to eat and enjoy it. I am so sorry that it took so long to bake, but pleased that you liked it. I will do my best to remember to list all the information about pan sizes from now on.

The recipe actually can be used to make wonderful fruit cakes too...just with the addition of dried or candied fruits and lots of pecans and walnuts. You would need to add at least 5 cups of mixed fruits and nuts to the recipe as it's written. Should you ever decide to try that, just use greased and floured regular sized loaf pans (4) and line the bottoms with brown paper like that from a heavy brown paper grocery bag. I also grease and flour the paper as

well. Reduce the oven heat to 325º F and bake for 45-60 minutes (depends on your oven). Test for doneness. Allow to sit for about 5 minutes, then turn out onto wire racks and allow to cool completely. Brown paper can be left

in place until cake is ready to cut. It's one of the best fruit cakes I've ever eaten, and one of the few that friends and family are very happy to get.

Thanks for writing. Julia in Boca Raton, FL

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