Pumpkin Tea Cake Recipes

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Steps:

• **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
• Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
• This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
• Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
• Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
• Scrape down the sides of the bowl with a rubber spatula.
• On low speed, add in the flour mixture and beat just until combined.
• Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
• The batter should have the consistency of a thick puree.
• Transfer batter into loaf pan; smooth the surface with an offset spatula.
• Sprinkle evenly with sugar.
• Bake about 1 hour, or until a cake tester or pick comes out clean.
• Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
• Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

Steps:

• Preheat oven to 350 degrees.
• Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
• In a medium bowl, combine oil, egg, sugar, pumpkin and water.
• Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
• Stir in chopped pecans and dates.
• Spoon into paper baking cups, filling almost full.
• Top each with a pecan or walnut half.
• Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
• Remove from muffin cups, cool on racks.