Baking · Breakfast · Easy · Food · Recipe

Voilà… a pumpkin bread with prunes steeped in orange tea.

This pumpkin bread is dotted with prunes that were steeped in Mighty Leaf Orange Dulce tea—and before you run away thinking The nerve! This chick wants me to go out and buy Mighty Leaf Orange Dulce tea for a stinkin’ pumpkin bread recipe give me a chance to explain my case.

This pumpkin bread is worth every penny you spend on the tea (and if you buy it loose-leaf by the pound, it actually isn’t expensive.)  It’s warm but bright and citrusy.  There’s cinnamon, allspice, orange zest, and pumpkin.  It’s orange and purple, which is totally cool.  It’s different from any other pumpkin bread.  And better, in my opinion.

I made it this weekend, but it’s been brewing in my brain for a while.  I wanted to bake a pumpkin bread but didn’t want the same ol’ thing… and it was early morning on a gloomy Saturday and I sure as hell wasn’t going to get dressed and go shopping.  Prunes were in the pantry.  But prunes?  Kinda boring, no?  So after brainstorming on what I could do with them—didn’t have Armagnac, no brandy—I gave up and decided to have a cup of tea.  And voilà… a pumpkin bread with prunes steeped in orange tea was born.

Now, you don’t really need to buy Mighty Leaf Orange Dulce tea for this recipe but I can’t take responsibility if it doesn’t taste as mind-blowingly delicious with Lipton.  The Orange Dulce has notes of vanilla, and jasmine—so if you can, buy a tea with that profile.  The tea, which the prunes are steeped in, flavors the whole bread much more than I thought it might.  The bread is almost deceiving in all it’s flavors—one thinks ones getting a plain ol’ pumpkin bread but is surprised at the floral quality, the bright orange.  I gave a piece to Jim—not telling him what was in it—and he spent a long time guessing at “that wonderful background flavor” before I told him about the tea and orange zest.

So.  Since we’re a few weeks into the season and you may have baked your fill of pumpkin breads by now—but you still can’t stop the pumpkin season feeling—try this bread.  It’s easy to make but it tastes far from easy. The recipe also yields two loaves.  Put one in the freezer for when you get stuck with relatives during the holidays.  Or you can just nosh on the two loafs for the next two weeks—this bread has a long shelf life since it is super-moist from the pumpkin puree.  Jim (my ex-meth-addict author of a boyfriend) got off 5 years probation on Friday and I plan to serve this bread as a warm comforting Sunday breakfast to the guests who’ve stayed over at our big Jim-Got-Off-Probation-And-We’re-Spit-Roasting-a-Lamb! Party. Should be a blast—Jim and I were planning to go on a heist or commit some crime like that—but his parent’s convinced us to stay home and roast a lamb.  It’s not illegal, but I guess we’ve gone 5 years abstaining from crime—why not another weekend?  (Totally kidding about all of that, Mom.)

Hope you are enjoying your weekend and not getting put on probation!

Pumpkin and Prune Tea Bread

makes 2 loaves

  • 3 cups flour
  • 1 tsp baking soda
  • 1 scant tsp ground clove
  • 1 generous tsp ground cinnamon
  • 1 tsp ground nutmeg (freshly ground if you can)
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon vanilla
  • zest of 1/2 orange
  • 16 ounces (1 can) pumpkin puree
  • 12 prunes steeped in Mighty Leaf Orange Dulce tea (or any other orange-black tea)

Preheat oven to 350ºF.  Grease and flour two loaf pans.

Sift flour, baking soda, clove, cinnamon, nutmeg, and salt.

Combine sugar and oil and beat with a handmixer or in a stand mixer for about 2 minutes, until well combined and fluffy.  Add eggs, one at a time, beating all the while, 3 to 5 minutes in total.  Add pumpkin, and orange zest and beat one minute more.

Add flour mixture in 3 additions.  Once mixed, divide batter between the two loaf pans.

Drain prunes.  Without drying, add the prunes to the top of the breads.  Make sure to bruise them up a little (without pulling them to pieces) so the juice runs out and into the batter.

Bake for 60-70 minutes, checking that a toothpick comes out clean when done.

Advertisements

23 thoughts on “Voilà… a pumpkin bread with prunes steeped in orange tea.

  1. It’s not illegal, but I guess we’ve gone 5 years abstaining from crime—why not another weekend?

    Sigh. You just don’t get it, do you?

  2. That looks absolutely delicious. I love prunes, and it saddens me that they’re overlooked as something only to be found in retirement communities or for the desperate. I love when recipes can make ingredients like prunes fun and delicious.

  3. Stepping the prunes in tea is such a good idea. Prunes and orange tea go well together, and their combined flavor along with the bread would be awesome! And congrats on the 5 Meth-free years! What a relief to be off probation 🙂

  4. Looks very delicious and comforting and I was interested to learn about the Might Leaf Orange Dulce tea. I’ll have to keep an eye out for it. Looking forward to seeing a post about the lamb on a spit.

  5. Coincidentally we just got some Mighty Leaf! How great that we can do this. We’ve got prunes and a pumpkin to puree, but we haven’t made anything for halloween yet. My daughter Alma is going to love making it. I’ll think of you guys having breakfast. This really is the best blog, Robin.

  6. this pumpkin bread looks sooo good. hi, thanks for leaving me a comment. i love your site and have added a link to you on mine and put you in my reader. 🙂

  7. My congrats to Jim- that’s fantastic!

    Y’know, I bake pumpkin bread all the time, really. I love it in the summer and in the winter, fall and spring. I could eat it weekly and not be tired of it, although my waist might not like me for it. I love your creativity with using the tea- Mighty Leaf is one of my favorite brands. I steeped raisins in green tea once and added it to a spice bread I made. Green tea is a bit too mild for that, however.

  8. No probation here! Good thing you made a note to mention that you were kidding. I know my mother reads ever single word I write as I feel is the same with most moms. Great pumpkin bread, during this season I can never get enough!

  9. Hey Robin. You take some incredibly beautiful food porn shots on this blog! I just made a pumpkin-based bread myself, but I stuffed it with apples and bacon. Do you think your recipe would work with other dried fruits, like berries?

  10. Soooo…when I saw these photos on Flickr, I started clawing at my screen. This is SO my kind of pumpkin bread. Now I need to make the recipe — asap.

  11. Oh! I’m so glad this came out well. I was wondering about it when you mentioned it on twitter. Am going to have to try it out now…mighty leaf and all!! Congrats to Jim! And I have to say i love the phrase “abstaining from crime” now. Awesomeness…

  12. I love the idea of using tea to introduce new flavors to old favorites; very cool idea! I really like the photograph of the loaf featuring a prune in the upper-right corner; like a jaunty little prune hat on your loaf 🙂 Many congratulations to Jim!

  13. Hello,

    We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
    We would like to add it to the Ptitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com (more than 30 000 visitors per day)

    To add your site to the Ptitchef family you can use http://www.petitchef.com/?obj=front&action=site_ajout_form or just go to Ptitchef.com and click on “Add your site”

    Best regards,

    Octávio
    http://www.petitchef.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s