In our house, September starts three months of all things pumpkin and pumpkin spice, and a hot tea habit that might rival China.
This recipe brings together both things. It's my favorite no frills pumpkin bread recipe, elevated to a new level with a layer of spicy, gingery happiness with the addition of Roasted Pumpkin Carrot Cake tea. You won't need anything for this one other than a spoon, loaf pan and a few bowls!
Make it for yourself, friends, neighbors, coworkers -- whomever! It's so easy it's sure to be a staple for you all fall, too!
| Pumpkin Tea Bread
1-2/3 cups whole wheat flour
1-1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1-1/2 tbsp pumpkin pie spice
1/2 tsp salt
2 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup grapeseed (or other neutral) oil
1/2 cup Roasted Pumpkin Carrot Cake tea (brewed double strength)
Toppings or Mix-ins (cranberries, almonds, walnuts, etc)
Preheat oven to 350° F. Combine first six ingredients. Whisk together eggs, pumpkin, oil and tea. Add wet ingredients into dry ingredients and mix just until combined. Fold in any mix ins desired.
Pour into a greased 9x5-in. loaf pan, top with any toppings you choose. Bake until a skewer inserted in center comes out clean, approximately 70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf.