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Seriously Simple: Pumpkin tea bread is a sign of the season

Diane Rossen Worthington, Tribune Content Agency on

Here’s a quick bread that doesn’t rely upon yeast to rise. In this recipe, baking powder and baking soda act as the leavening agent. No rising or kneading required. Just a quick mix of ingredients and pop it in the oven.

This particular recipe is incredibly moist with notes of holiday spices. I like to have it around on Thanksgiving weekend. It’s a sign of the season.

For fall baking I use pumpkin pie spice that has nutmeg, cinnamon, ginger and allspice blended together — a Seriously Simple tip. I use it in much of my fall baking when I want to include those toasty, comforting flavors. The following recipe makes one large loaf; if I have leftover bread, it keeps a few days in a plastic bag. After that, slice it up and pop it in your freezer. You never know when you’ll crave a slice of this addicting spiced sweet bread.

Pumpkin Tea Bread

Makes 1 large 9-by-5-inch loaf

For the bread:

 

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

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