Pumpkin-Pecan Tea Loaf
A moist, flavorful pumpkin-tea loaf filled with warm spices, raisins, and pecans. Perfect for autumn gatherings or cozy afternoons, this bread offers a delightful combination of sweet, spiced pumpkin and crunchy nuts, appealing to both breakfast lovers and dessert enthusiasts alike.
Ingredients
Instructions
- In a large mixing bowl, beat together shortening and sugar until well blended.
- Beat in eggs one at a time.
- Add pumpkin and water and stir until blended.
- In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, ground cardamom, ground cloves, and ground cinnamon.
- Add the dry ingredients to the pumpkin mixture and stir just until well blended.
- Stir in raisins and chopped pecans.
- Pour batter into two greased and flour-dusted pans, each about 5 x 9 inches, or into three smaller pans about 3 3/8 x 7 3/8 inches.
- Bake in a 350°F oven for about 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then turn out on a wire rack and cool thoroughly.
Tips & Substitutions
For a lighter loaf, consider using half applesauce and half shortening in the batter. If you don't have ground cardamom, substitute with allspice for a similar flavor. You can also add other mix-ins like chocolate chips or dried cranberries to enhance the texture. Make sure to measure your flour accurately to avoid a dense loaf.
Serving Suggestions
This Pumpkin-Pecan Tea Loaf pairs beautifully with a warm cup of tea or coffee. Serve it as a delightful breakfast option or enjoy it as an afternoon snack. For a special touch, top slices with a spread of cream cheese or butter. It also makes a wonderful addition to brunch alongside O'Henry Bars.
Storage & Reheating
Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice and warm in a toaster or microwave for a quick, cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pecan Tea Loaf contains roughly 790 calories, with 10g protein, 106g carbohydrates, and 38g fat. It is an excellent source of calcium (28% of the Daily Value), protein (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 882mg per serving (38% 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. Make sure to cook and puree it until smooth, yielding about 1 cup of pureed pumpkin for this recipe. Fresh pumpkin adds a slightly different flavor and moisture content, enhancing the loaf's richness.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. You may also need to add a binding agent like xanthan gum to help the loaf maintain its structure.
Can I freeze the Pumpkin-Pecan Tea Loaf?
Absolutely! You can freeze the loaf for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, and reheat as desired for the best texture.
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).