Pumpkin-Walnut Tea Bread

One of the great things about making tea breads is that you can vary the recipe and also experiment with the pan size and style. I love my Nordicware petits fours pan, and I use it to bake mini-tea breads that are perfect for teatime. Today's office treat: Pumpkin-Walnut Tea Breads in cute little flower shapes.

If you're in the pumpkin mood yourself, here's my recipe:

Pumpkin-Walnut Tea Bread
Makes about 3-1/2 dozen mini-tea breads

2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1-1/4 to 1-1/2 teaspoons cinnamon, or to taste
1/4 teaspoon each of ground ginger, cloves and nutmeg
1/2 cup walnuts, finely chopped
1 cup canned pumpkin
2 large eggs
1/2 cup vegetable oil
1/3 cup milk

Preheat oven to 350 degrees and spray pan with butter flavor cooking spray.

In bowl, stir together flour, sugar, baking powder, baking soda, salt, spices and chopped walnuts. In another bowl, mix pumpkin, eggs, oil and milk. Make a well in center of dry mixture and add liquid ingredients. Stir well, just 'til combined.

Fill each "flower" of the pan about 2/3 full (you may need to practice to get this amount just right). Bake for 14-15 minutes or until lightly browned. Remove pan from oven, let tea breads cool a few minutes in pan, then remove and cool them on wire rack. Serve with favorite tea of your choice!

NOTE: If you want to bake this in a regular 9 x 5 x 3-inch loaf pan, increase cooking time to 55-65 minutes. As end of baking nears, check regularly until a toothpick inserted in the center comes out clean.