Pumpkin Tea Bread Chef John's Recipe

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Pumpkin Tea Bread

"This is a large loaf that has orange in it. Perfect for an afternoon tea party."

Ingredients :

• 1/2 cup margarine
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1/2 cup chopped pitted dates

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
• In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
• Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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