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Pumpkin Pie Tea Bread

Great for brunch or as a snack. An autumn classic made with Bigelow Pumpkin Spice Tea.

Recipe submitted by Belinda Burgess Bigelow Recipe Contest 2011


  • Ingredients for bread:
  • 3½ cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. pumpkin pie spice steeped in ½ cup boiling water
  • 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 steeped in ½ cup boiling water
  • ½ cup boiling water


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 1/2 cup 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 remainding 1/2 cup 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.

May we suggest English Teatime Case of 6 boxes - total of 120 teabags to pair with this recipe?
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