Pumpkin Loaf

Saturday, November 15, 2014

Joy bought me this loaf pan and of course a pumpkin bread was expected out of it.

A visit to Trader Joe's resulted in a few cans of organic pumpkin purée and now I was just waiting for a day off from work to whip this up...

This recipe was adapted from Simply Recipes and I doubled it just because I usually do.

3 cups flour
1 tsp salt
2 cups sugar
2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp allspice
1 can pumpkin purée
2 stick / 225 grams melted butter
4 eggs, beaten
1/2 cup water (or milk or beer?!?)
4 tsp molasses
2 tsp orange zest
1 cup chopped pecans

1. Butter the pans and set aside.
2. Place a rack in the center of the oven and preheat to 350F.

3. In a large bowl, whisk the dry ingredients to mix thoroughly.
4. In another bowl, mix the pumpkin purée, butter, eggs, water, molasses and zest.

5. In 3 batches, fold the dry ingredients to the wet and stir until just combined.
6. Add the pecans and give a final stir, taking care not to over mix.
7. Pour the batter into the 3 loaf pans and place them both on the middle rack, making sure to leave adequate space in between the pans (and the walls of the oven, of course).

8. Bake for 45-60 minutes until they pass the skewer test.
9. Let cool for 5 minutes on a wire rack before removing it to cool completely.
Wait to cool before slicing or glazing.

An orange juice glaze would work really well with it. Just a cup of powdered sugar with 2-3 tbsp orange juice... And maybe a bit more of zest in here too. Want to amp it up a notch? Maybe a dash of Grand Marnier...

Lovely, moist with tender crumbs. Great with my morning coffee.

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