Pumpkin Tea Bread

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • ½ lb. plain flour
  • 1 tablespoon baking powder
  • ½ teaspoon<


Sift the flour with the baking powder and salt into a bowl. In a separate bowl cream the butter and sugar until the mixture is light and fluffy. Add the egg and Angostura bitters, mixing well, then beat in the pumpkin and the flour alternately until the batter is smooth. Toss the glacé fruits with a tablespoon of flour and stir into the batter. Pour into a buttered 9-by-5-inch loaf pan and