Grandma's Pumpkin Tea Bread

Recipe View Prepare the Pumpkin Puree: Place diced pumpkin in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain well and puree until smooth using a blender or food processor. Measure out 2 cups of pumpkin puree. (Approximately 25 minutes)

Recipe View Preheat and Prepare: Preheat your oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans to prevent sticking. (Approximately 5 minutes)

Recipe View Cream Wet Ingredients: In a large mixing bowl, cream together the sugar and vegetable oil until light and fluffy. Beat in the eggs one at a time, followed by the pumpkin puree, vanilla extract, almond extract, butter extract, and lemon extract. Mix until well combined. (Approximately 10 minutes)

Recipe View Combine Dry and Wet: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (Approximately 5 minutes)

Recipe View Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. (Approximately 55 minutes)

Recipe View Cool and Serve: Let the bread cool in the pans for 15 minutes before transferring to a wire rack to cool completely. Slice and serve, or wrap tightly and store for later. (Approximately 15 minutes)