Autumn Tea Loaf
A moist, spiced pumpkin and molasses loaf with warm cinnamon, nutmeg, and walnuts, perfect for autumn gatherings and cozy afternoons.
Ingredients
Instructions
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.
- Combine the pumpkin and molasses in a separate bowl.
- Cream together the shortening, vanilla, grated orange rind, and sugar until well blended.
- Add the eggs one at a time, beating well after each addition.
- Alternate adding the dry ingredients and the pumpkin-molasses mixture to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in the walnuts.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour twice before measuring. If you don’t have shortening, you can substitute with an equal amount of unsalted butter. Adding a handful of dried cranberries can enhance the autumn flavor. Ensure all ingredients are at room temperature for easier blending, and don’t skip the grated orange rind—it adds a lovely brightness to the loaf.
Serving Suggestions
Serve this Autumn Tea Loaf warm or at room temperature, ideally with a cup of spiced tea or coffee. It pairs beautifully with a dollop of cream cheese spread or a drizzle of honey. You can also enjoy it alongside a salad for a light lunch or as part of a cozy brunch spread featuring other American recipes.
Storage & Reheating
Store the cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the loaf and warm in the oven at 300°F (150°C) for about 10 minutes, or use a microwave for 15-20 seconds per slice.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Tea Loaf contains roughly 354 calories, with 6g protein, 32g carbohydrates, and 24g fat. It is a good source of calcium (19% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 997mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To do so, roast or steam the pumpkin until tender, then puree it. Measure out 1 cup of the puree for this recipe. Fresh pumpkin will add a slightly different texture and flavor, but it will still work beautifully in the loaf.
What can I substitute for walnuts?
If you have nut allergies or prefer a different flavor, you can substitute walnuts with pecans or almonds. Alternatively, for a nut-free version, use pumpkin seeds or omit the nuts entirely. The loaf will still be delicious without them!
How do I know when the loaf is done baking?
To check if the loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs clinging to it, the loaf is ready. If you see wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).