Sunday, October 18, 2009

Pumpkin Loaf

This simple quickbread smelled so good in the oven that it was like torture waiting for it to be done and then to cool before digging in. It tasted even better the next day after the spices had a chance to meld together. (And after I slathered it with cream cheese frosting!) Orange and lemon zest in the batter were an awesome complement for all the spices. Moist, tender, delicious, they'd make great muffins too. The only thing this recipe is missing is GINGER! I was surprised to see it wasn't included in the ingredient list but refrained from adding it to give her the benefit of the doubt. While the loaf was still good, it was missing something and next time I will definitely add 1/2 - 1 tsp ginger powder.

The recipe comes from Carole Walter's book on coffee cakes and sticky buns. I have only made 2 of her recipes but several of them sound promising. The book lacks pictures, which is one of its downfalls. I like the book but not ehough to buy it, so I keep borrowing it from the library! There is a good mix of old classics with new creations. I tend to stick to the classics, personally. The book has some errors but they are listed on her website.

Pumpkin Loaf
Carole Walter | 9x5" loaf

1 3/4 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup medium chopped, toasted pecans (optional)

1. Position the shelf in the middle of the oven. Heat the oven to 325°F. Well butter the loaf pan.
2. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined. et aside.
3. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, taking about 2 minutes, and the granulated sugar taking about 1 minute. Add the orange and lemon zests and beat for one minute longer. Scrape down the bowl as needed.
4. On medium-low drizzle in the oil. Reduce the speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Using a rubber spatula, fold in the pecans.
5. Spoon the batter into the prepared pan and bake for 60 - 65 minutes or until the top feels springy to the touch, or until a wooden skewer comes out clean.


Pamela said...

Mmmmm...pumpkin bread! Looks so good and perfect for this time of year. Just saw your comment on my blog about the won ton skins. They were baked! Very yummy, too.

Barbara Bakes said...

The citrus zest does sound like a great addition! I like that it has less oil than many recipes too! Looks delicious!

eatme_delicious said...

OHhh does this ever look good. I LOVE pumpkin loaf! And I love Carole Walter's coffee cake book. I didn't know there were errors - thanks for letting me know! One of my favourites from that book are the orange cream cheese muffins mmm.