Orange-Spice Pumpkin Bread |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe. Ingredients:
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
1 teaspoon cinnamon |
10 tablespoons unsalted butter, melted |
1/2 cup dark brown sugar, firmly packed |
1 cup granulated sugar |
2 teaspoons orange zest, finely chopped |
3 eggs, beaten lightly |
1 cup pumpkin puree |
3/4 cup water |
1 orange, zest of, finely chopped |
2 tablespoons fresh ginger, peeled, finely chopped or 1/2 teaspoon ground ginger |
1/2 cup sugar |
Directions:
1. Bring all ingredients to room temperature.
2. Preheat oven to 350°F.
3. Grease loaf pan.
4. Sift first 8 ingredients together.
5. In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
6. Add eggs, pumpkin puree and beat another 2 minutes.
7. Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
8. Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
9. Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
10. For the glaze:.
11. Whisk all glaze ingredients together in a small saucepan set over medium heat.
12. Bring to a simmer and cook about 5 minutes, until slightly thickened.
13. Pour through a sieve into a heatproof bowl.
14. Brush onto warm loaf.
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