Sunday, December 14, 2014

Pumpkin- Orange Whole Grain Tea Bread


This pumpkin quick bread that has evolved over the last 20 years or so. I started working on it when I purchased a copy of "Chef's EscORT," a fund raising cookbook printed by Women's American ORT Southeast District in 1990. I've recently seen copies being sold on ebay.

The original recipe was for a pumpkin pecan bread that contained pecans (it's from ORT's Southern District, after all) and no whole grains. The current recipe has little in common with the original other than canned pumpkin which is used in both recipes.  I bake this tea bread in a narrow and high 9x4x4 baking pan - it hastens the baking time a bit, but also allows for narrower slices, increasing the number of servings per loaf. The pan can be purchased on-line at King Arthur (see my page with mail order web sources) .  If you bake the quick bread in a traditionally shaped loaf pan, increase the baking time 8-10 minutes.

9x4x4 pan, greased and dusted with flour

The great thing about tea breads made with oil are the speed at which you can mix and bake. A variety of fruits and vegetables are added to the loaf (think zucchini bread, for example), which make them moist and filling. If made with whole grains and/or nuts they are a great breakfast-on-the-go.

By setting up the ingredients before you start mixing and baking, the tea bread will be assembled and in the oven within 20 minutes. The recipe, which uses 1/2 of a 15 oz can of pumpkin can easily be doubled. Tea cakes freeze beautifully. Unwrap the loaf before defrosting. 

Equipment:
Scale, measuring cups, measuring spoons, silicone spatula
A large mixing bowl and wooden spoon 
A small whisk or fork for blending ingredients 
One loaf pan 

Ingredients: 
10.5 oz (2 1/4 c) white whole wheat flour (optional: use traditional whole wheat flour)
1 oz (1/4c) old fashioned oats
3/4 tsp kosher salt
2 tsp cinnamon
1 tsp baking soda
2.5 oz (1/2 c) sugar
3 oz (1/2 c) vegetable oil
2 extra large eggs
2 oz (1/4 c) orange juice
7.5 oz (1/2 of a 15 oz can) pumpkin (* NOT pumpkin pie filling)
1 tsp orange zest (or orange oil)
1.5 oz (1/4 c) dried cranberries 

Procedure: 
1. Take a few minutes, pre-measure the ingredients, it will help with a smooth assembly:

Preheat your oven to 360 degrees. Grease the baking pan. Dust with flour. 

2. Combine the flour with the spices and baking soda. Mix. Add the oatmeal and mix 




3. Combine the eggs, oil, sugar and whisk until well blended 





4. Combine the pumpkin and dried cranberries 


5. Pour the egg mixture into the dry ingredients, mix well. 
    Add the fruit mixture, mix well. You will have a very thick batter. 





6. Spoon the batter into the prepared pan. Place in the oven on the top rack. Lower the temperature to 350 degrees and bake for approximately 45 minutes. Check the tea bread by inserting a toothpick or cake tester into the center of the cake. No batter should stick to the tester. 


  
7. Cool completely before removing from the pan. Cover loosely and store at room temperature for a day or two. If you want to keep longer, double wrap and keep in the freezer for up to 4-6 weeks. 


Other easy to make fruit-filled batters from BreadandBabka include, Blueberry Crumb Spice Cake and Rhubarb Crumb Cake (there is an apple variation)