Orange & Spice Pumpkin Bread
We’re craving all the fall feels right now, and that means everything pumpkin spice! Combined with the zest of organic oranges, this citrus infused pumpkin bread is a cinch to whip up! Savor the flavor of each mouthwatering bite throughout the fall season!
Ingredients (bread):
- 1 1/2 cups organic all-purpose organic flour
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground organic ginger
- 1/4 tsp. freshly grated organic nutmeg
- 1/4 tsp. allspice
- 1 tsp. ground organic cinnamon
- 10 Tbs. (1 1/4 sticks) unsalted organic butter, melted
- 1/2 cup firmly packed dark brown organic sugar
- 1 cup granulated organic sugar
- 2 tsp. finely minced organic orange zest
- 3 organic eggs, lightly beaten
- 1 cup organic pumpkin puree
- Optional: 1/4 cup organic pecans or walnuts
For the glaze (optional):
- 3/4 cup water
- ¼ cup Uncle Matt’s Organic pulp-free Orange Juice
- Zest of 1 organic orange
- 2 Tbs. finely chopped, peeled fresh organic ginger
- 1/2 cup granulated organic sugar
Directions:
Start with all ingredients at room temperature. Preheat oven to 350°F and position a rack in the lower third of your oven. Lightly grease a 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.
Using an electric mixer fitted with a beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, approximately 2 minutes. Next, add the eggs and pumpkin puree and beat until combined, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two batches until smooth. Add nuts if desired.
Pour the batter into the loaf pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Let cool for 15 minutes.
To make the glaze: In a small saucepan over medium heat, whisk together water, orange juice, 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 until thickened.
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.
