Pumpkin Bread: 24 Days to Christmas 2020

Welcome back to Countdown to Christmas! It’s my third year doing a tea based countdown and I am loving it! The first year I showcased my teacups with a different tea each day. Last year I tried some of my friend’s and family’s favorite teas. This year I have challenged myself to bake favorite desserts to go with teas.

We are starting our countdown to Christmas with Pumpkin Bread paired with Stash’s Pumpkin Spice decaf tea in a Nobility Permaware wheat tea cup given to me by a church friend.

The pumpkin bread turned out delicious! The spices came out beautifully. I added less of nutmeg and cloves then the suggested 1 teaspoon since i think they are sometimes overpowering. But I did learn my lesson…don’t cut corners! I thought I could get away with using self rising flour instead of all purpose, salt, powder and soda and I was completely wrong. Definitely came out crumbly! But that did not stop it from being yummy!

Below is the recipe. Enjoy! And don’t be lazy like me 😉

Pumpkin Bread Recipe:

2 cups unsifted All Purpose Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 – 1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 – 1 teaspoon ground nutmeg

2 cups sugar

3/4 cups butter or margarine, softened

2 eggs

1 can (1 pound) pumpkin

  1. Lightly grease 2 loaf pans. Preheat oven to 325 degrees.
  2. Sift flour with salt, baking powder, baking soda and spices. Set aside to put in last.
  3. Mix sugar and butter until blended. Add eggs while blending and then add the pumpkin.
  4. Place flour and spices in with the mixture, blending on low until just combined.
  5. Transfer batter equally into loaf pans.
  6. Bake 65-75 minutes or until knife comes out clean.

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