Pumpkin tea bread

Pumpkin tea bread

Ingredients/Components

• 1 stick unsalted butter at room temperature plus additional for the pan - 1/2 c
• all-purpose flour - 2 c
• baking soda - 1 tsp
• salt - 1/2 tsp
• ground cinnamon - 1/2 tsp
• ground ginger - 1/2 tsp
• grated nutmeg - 1/4 tsp
• honey - 1 c
• canned pumpkin puree - 1 c
• eggs at room temperature - 2 item
• lemon juice - 2 tsp
• vanilla extract - 1 tsp

How to make pumpkin tea bread:

Preheat oven to 350°. Position rack in center of oven. Generously butter a 9 x 5-inch metal loaf pan and set aside. Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl or onto a large sheet of waxed paper spread on work surface. Set aside.

In a large bowl, combine 1/2 cup butter and honey and beat with an electric mixer at medium speed or 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in the eggs 1 at a time, beating each for 1 minute. Stir in lemon juice and vanilla extract. Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula. Spread into the prepared pan. Bake about 65 minutes or until a cake tester or wooden skewer inserted into the middle of the loaf comes out clean. Cool bread on wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting. Makes 16 servings, each with 188 calories and 7 grams fat.

Recipe categories: Low protein, Breads, Breakfast.