Pumpkin Tea Loaf

January 9, 2021  Online Recipe Guide Avatar

2 cups Hodgson Mill white flour
2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
8 tablespoon butter (softened to room temperature)
3/4 cup sugar
1/4 cup honey
2 eggs
1 cup canned pumpkin
1/2 cup nonfat plain yogurt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped walnuts

In a medium bowl, sift together flour, baking powder, baking soda and spices; set aside. In a large mixing bowl, combine butter, sugar and honey; add eggs one at a time, mix well. Add dry ingredients to creamed mixture, stir until just combined; add pumkin and yogurt. Fold in dates, apricots and nuts. Pour batter into a well greased and floured 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees F. 65-70 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes then invert and remove from pan; continue to cool on wire rack until completely cooled.


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