In the fall, I always enjoy pumpkin bread. I used to always make it with fresh or canned pumpkin. The time, I saw the recipe from Bigelow Tea and thought I would give it a try. It’s quick and easy. I like the variation of the Orange and Spice alternative as well.

Pumpkin Spice Quick Bread 


Orange & Spice Quick Bread: Substitute 8 Bigelow Orange & Spice Herbal tea bags and add 2 teaspoons of orange zest to the finished batter. If desired, sprinkle the top of the loaf with poppy seeds before baking. Bake as directed.
Ginger Snappish Quick Bread: Substitute 8 Bigelow® Ginger Snappish Herbal tea bags plus add 2 tablespoons of chopped crystallized ginger to the top of the loaf before baking. Bake as directed.


Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally (DO NOT BOIL). Remove from heat and let cool (15-20 minutes): remove tea bags, squeezing out liquid. Set aside. Preheat oven to 325º F. Grease 9″” x 4″” loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture, stir after each addition. If you choose, add raisins and stir to combine. Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.

*Pumpkin Spice Quick Bread with Walnuts: Substitute for the raisins.



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