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
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Nutrition Info
|
|
%DV |
| Calories: |
N/A |
N/A |
| Protein: |
N/A |
N/A |
| Carbohydrate: |
N/A |
N/A |
| Total Fat: |
N/A |
N/A |
| Alcohol: |
N/A |
N/A |
| Cholesterol: |
N/A |
N/A |
| Saturated Fat: |
N/A |
N/A |
| Monousaturated Fat: |
N/A |
|
| Trans Fatty Acid: |
N/A |
|
| Total Dietary Fiber: |
N/A |
N/A |
| Total Sugar: |
N/A |
|
| Sodium: |
N/A |
|
| Potassium: |
N/A |
|
| Vitamin A (Retinol Equivalent): |
N/A |
|
| Vitamin C: |
N/A |
|
| Calcium: |
N/A |
|
| Iron: |
N/A |
|
| Vitamin D: |
N/A |
|
| Thiamin: |
N/A |
|
| Riboflavin: |
N/A |
|
| Niacin: |
N/A |
|
| Vitamin B6: |
N/A |
|
| Folic Acid: |
N/A |
|
| Vitamin B12: |
N/A |
|
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 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
Instructions
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.