Monday, September 19, 2011

Pumpkin-Walnut Tea Bread & Pumpkin Ginger Tea

You'll have to forgive me but I'm on a pumpkin kick, and after eating tea sandwiches with pumpkin butter the other day I still haven't gotten my fill of pumpkin flavors. If you're a pumpkin fan too, you may want to try some new pumpkin tea, some new pumpkin tea bread or both!

The Pumpkin Ginger Tea from Republic of Tea is a new blend I found at World Market last week. I was very sorry to hear some of you no longer have a World Market nearby, because this particular tea is a World Market exclusive and it is simply divine. The combination of the sweet pumpkin with the spicy ginger is a new one in a tea to me, and oh my, is it good!

This "Spices of Fall" tea also has what I would call a buttery taste, a delightful richness I don't often find in a tea blend.

To go with the tea, I made up a new pumpkin bread recipe based on one I found in the book "Totally Teabreads." I didn't like some of that recipe's ingredients, and I wanted to add nuts and some kind of glaze to mine. I have to tell you this is one of the few experiments I was truly delighted with on the first try, and my husband declared this one "a keeper." I hope you'll agree!

Pumpkin-Walnut Tea Bread with Pumpkin Glaze

2 cups all-purpose flour
1-1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/4 teaspoons cinnamon
1/4 teaspoon each of ginger, cloves and nutmeg
1/3 cup chopped walnuts
1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup vegetable oil
1/3 cup buttermilk
2 teaspoons vanilla


1 cup confectioners' sugar
2 tablespoons canned pumpkin
1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x5x3-inch loaf pan with cooking spray and set aside. In large bowl, add flour, sugar, baking powder, baking soda, salt, spices and nuts and stir. In smaller bowl, combine pumpkin, eggs, oil, buttermilk and vanilla. Make a well in center of flour mixture, add pumpkin mixture and stir just until combined. Pour batter into prepared loaf pan and bake for about 1 hour or until a knife inserted in the center comes out clean. Place pan on a wire rack to cool for 10 minutes and then remove from pan to finish cooling. If desired, top with glaze.

Glaze: In small bowl, add confectioners' sugar, pumpkin and milk and combine well using a small wire whisk. Drizzle over bread as desired.


  1. This looks and sounds delicious! I love anything pumpkin!

  2. oh boy does this look so dreamy..I can just imagine how good it is and would love a slice w/ my tea and to curl up w/ a good book!!

  3. I adore pumpkin bread with tea. This combination sounds totally delightful. Now you have me looking for some cans of pumpkin, since our pumpkins are not growing well in the garden. I will check out the tea at World Market next time I go in.

  4. A trip to World Market is in my near future. The bread looks Yummy! Our WM ran out of this tea early last year and never got any more in. I thank you for the reminder.

  5. I make a similar pumpkin tea bread and do like the idea of a glaze - yummy!

  6. Both the tea and the bread look wonderful.

  7. The Pumpkin Ginger tea sounds good. I do wish there was a World Market store around here. Thanks for the tea bread recipe.

  8. How delicious, Angela - that glaze just sets it off! You're such a good photographer too, I'm ready to try this recipe.
    Thanks for sharing, Joanie

  9. We don't have that store near us but it sounds divine.

    I have also been a pumpkin kick. Last week I made some mini Pumpkin cheesecakes with a chocolate cookie crust. They were amazing, seriously. I didn't even get a chance to freeze them for future teas as it made 12 and we ate them too fast. I whipped a cool whip with cinnamoN (lots of it) and put on the top center. Divine

    I have bought two more cans of pumpkin to make more and need to make others. So far my tea breads haven't been the best for the most part but I think I'll try this one and see what I think :)


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