This time of year, I am always looking to try new pumpkin recipes. I recently came across an AH-MAZING recipe from the Williams Sonoma website for pumpkin bread. This is the second time I have made it, but I forgot to buy an orange at the grocery store for the zest. Still turned out great though. There is also a glaze included in the recipe, which I didn't make because I don't like the extra sugar. I think this will be a go-to for every fall.
For the bread:
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
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.
Recipe from Williams-sonoma.com