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 Bread
Pumpkin Spice Quick Bread
Ingredients
- ½ cup milk
- 8 Bigelow® Pumpkin Spice Tea Bags*
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter (1 stick), at room temperature
- 2 large eggs
- ½ cup raisins (optional) or ½ cup of chopped walnuts** (optional)
*Variations:
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.
Instructions
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.
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine Digital Edition now online at http://luxebeatmag.com/magazine/
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists
Luxury & Culinary Journalist, Speaker, Food Judge
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
