Orange-Spice Pumpkin Bread
This pumpkin bread recipe is a delightful blend of warm spices and flavorful ingredients, perfect for cozy fall days. The moist and tender loaf is infused with pumpkin puree, fragrant spices, and a delightful orange-ginger glaze that adds a touch of sweetness. Enjoy a slice of this delicious treat with a cup of tea or coffee for a comforting and satisfying snack or dessert.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. allspice
- 1 tsp. ground cinnamon
- 10 Tbs. (1 1/4 sticks) unsalted butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 2 tsp. finely chopped orange zest
- 3 eggs, lightly beaten
- 1 cup pumpkin puree
- 3/4 cup water
- Zest of 1 orange
- 2 Tbs. finely chopped, peeled fresh ginger
- 1/2 cup granulated sugar
Instructions
- Have all the ingredients at room temperature.
- Position a rack in the lower third of an oven and preheat to 350°F. Grease a pumpkin 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.
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