Honey Pumpkin Tea Bread

Honey Pumpkin Tea Bread

Preheat oven to 350°F. Position rack in center of oven. Generously butter a 9" x 5" metal loaf pan and set aside. Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside. In a large bowl, combine butter and honey and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in ... [read full recipe below]

Yield: 1 loaf

Ingredients

  • 1/2 cup (1 stick) - unsalted butter, at room temperature, plus additional for the pan
  • 2 cups - all-purpose flour
  • 1 teaspoon - baking soda
  • 1/2 teaspoon - salt
  • 1/2 teaspoon - ground cinnamon
  • 1/2 teaspoon - ginger
  • 1/2 teaspoon - grated nutmeg
  • 1 cup - honey
  • 1 cup - canned pumpkin (not pumpkin pie filling)
  • 2 - eggs, room temperature
  • 2 teaspoons - lemon juice
  • 1 teaspoon - vanilla extract

Directions

Preheat oven to 350°F. Position rack in center of oven. Generously butter a 9" x 5" metal loaf pan and set aside. Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl. Set aside. In a large bowl, combine butter and honey and beat with an electric mixer at medium speed for 2 minutes or until smooth. Add the pumpkin; beat for 1 minute or until well combined. Beat in eggs one 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 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 the bread on a wire rack for 10 minutes, the unmold and continue cooling on the rack for 30 minutes before cutting.