Recipe: Orange Spice Pumpkin Bread
I’ve been integrating the application that I used to keep track of all my recipes with other things. This is a practice posting a recipe from there to Stuology. I thought I would share my favorite pumpkin bread recipe.
I ended up getting the meal planner plug-in. I can export my week’s meals from there to iCal which I also have syncing with Google calendar. It them allows me easier clicking to get to the recipe if I need it. I’m working on being able to directly publish it so I don’t have to type it. If I don’t get it figured out, I’ll type it up tomorrow.
Orange Spice Pumpkin Bread
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg, freshly grated
- ¼ teaspoon allspice
- 1 teaspoon ground cinnamon
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- ½ cup brown sugar, firmly packed
- 1 cup granulated sugar
- 2 teaspoons finely chopped orange zest
- 3 eggs, lightly beaten
- 1 cup pumpkin puree
For the glaze:
- ¾ cup water
- 1 orange zest
- 2 tablespoons ginger, fresh, peeled and chopped
- ½ cup granulated sugar
Directions:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease a loaf pan.
To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the water, orange zest and ginger. Bring to a simmer, cover and cook for 3 minutes. Pour the mixture through a fine-mesh sieve set over a glass measuring cup.
Pour 1/2 cup of the orange-ginger mixture into a clean small saucepan (discard the remaining mixture). Whisk in the granulated sugar. Bring to a simmer over medium heat and cook, uncovered, for 2 minutes to thicken slightly.
Tap the loaf pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf over and, using a pastry brush, brush it with the warm glaze. Let cool completely or serve slightly warm.
(Serves 10)
