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Orange-Spice Pumpkin Bread

Orange-Spice Pumpkin Bread
Baked in our pumpkin loaf pan, breads are adorned with a detailed pattern of plump pumpkins, gourds and autumn leaves. Here, we garnish this orange-spice pumpkin bread with a simple glaze. If you prefer, omit the glaze and finish the beautifully sculpted loaf with a dusting of confectioners' sugar.

Ingredients:

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

For the glaze:

  • 3/4 cup water
  • Zest of 1 orange
  • 2 Tbs. finely chopped, peeled fresh ginger
  • 1/2 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 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.
Serves 10.
Williams-Sonoma Kitchen.