Pumpkin Pie Tea Bread
Ingredients:
Ingredients for bread:
3½ cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
2 Bigelow Pumpkin Spice Tea
Bags
½ cup boiling water
Ingredients for Tea Glaze:
2 cups Confectioner's Sugar
2 Bigelow Pumpkin Spice Tea
Bags
½ cup boiling water
Instructions:
Recipe submitted by Belinda Burgess
Bigelow Recipe Contest 2011
Preheat oven to 350˚F. Grease two 9x5 inch loaf
pans.
Sift together flour, baking soda, baking powder, salt and
pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs and pumpkin
puree. Stir in flour mixture alternately with tea.
Divide batter evenly between the prepared pans. Bake in
preheated oven for 60 to 70 minutes, or until a toothpick inserted
in center comes out clean. Cool 5 minutes; while still hot,
pierce loaves with skewer long enough to go through the
bread. Mix remainder of tea with enough confectioners' sugar
(up to 2 cups) to make a glaze, then drizzle over bread
thoroughly. Let bread cool 1 hour and then re-apply any
leftover glaze across top of bread. Remove bread and let cool
to room temperature.
Nutritional Information: