Pumpkin Pie Tea Bread made with Bigelow Tea

Pumpkin Pie Tea Bread

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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



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:

Pumpkin Pie Tea Bread

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