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Pumpkin Tea Loaf


  • 2 cups all purpose 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, Clabber Girl 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°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.