Saturday, May 1, 2010

Orange Pumpkin Loaf

I did just stop for tea... and had a lovely slice of pumpkin loaf.  They call this a Tea Bread.... but, honestly?  a loaf describes it more accurately to me... as in my head I always think of bread as being of the yeasty variety.  But, that's just me.

It is from the Company's Coming Muffins and More book... by Jean Pare.  I've made lots of the muffins and loaves in her book.... all tasty...

File this under any name you like.... although I'll print it out here as what they call it in the book.  The orange goes so well with the pumpkin.

Pumpkin Tea Bread

1/2   cup butter
1 1/2   cups granulated sugar
2  eggs
1   cup canned pumpkin
1   tbsp. grated rind of orange
1/4   cup orange juice
2 1/4   cups all purpose flour
1/2   tsp. baking powder
2   tsp.  baking soda  (I never put as much as they say... your call)
1/2   tsp. salt  (I never put any, the butter already has plenty for me)
1/2   tsp. cinnamon  (use more.... it benefits from a bit more in the spice department)
1/2   tsp. cloves
1/2   cup chopped nuts  (I use toasted walnuts)
1/2   cup chopped dates  (or raisins) ....

optional:::  I like to also add some ground ginger, a sprinkle of all spice instead of the cloves and a tiny sprink of nutmeg...

Cream butter, sugar and 1 egg.  Beat in second egg unti smooth.  Mix in pumpkin, rind and juice.

In another bowl, measure and stir well all remaining ingredients.  Pour all at once into batter in mixing bowl.  Stir only enough to moisten.  Pour into greased loaf pan 9 x 5 x 3.

Bake at 350 F (180 C) for about 1 hour or until an inserted toothpick comes out clean.  Cool in pan 10 minutes.  Remove loaf from pan to rack.  Cool and wrap.

This loaf tastes even better the second and third day....


Serena said...

It must smell delectable when it's baking...YUM!

Kayla said...

Your recipes are great