Orange-Pumpkin Spice Bread

Orange Pumpkin Spice Cake

Okay, so it's really just cake, but it's the pumpkin holiday time of year, so let's have some dessert!  I made this recipe many years ago, but recently needed something to bring to a luncheon, and this was the perfect complement to our after-lunch tea.  I  switched it up a a bit by changing some of the sugar in for some applesauce and it was just perfectly moist, and not too sweet.

Tools needed: 
1 9-in loaf pan
1.5 hours
1/2 15oz can pumpkin puree
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3/4 cup water
1 cup brown sugar
1/2 cup pureed apple (or store-bought applesauce)
1/2 cup vegetable oil
2 large eggs lightly beaten
1 3/4 cup flour (original recipe calls for bleached all-purpose, but I used whole wheat)
1 tsp baking soda
1/4 tsp salt
1 tbs orange zest, plus 1 tsp orange zest
  1. Adjust oven rack to middle position and heat oven to 350 degrees.
  2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.
  3. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
  4. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then applesauce, then oil, then eggs, until smooth.
  5. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.
  6. Mix in 1 tbs orange zest.
  7. Scrape batter into well-greased pan.  Top with remaining 1 tsp orange zest.
  8. Bake until firm and golden brown, about 45 minutes. (or until toothpick comes clean)
  9. Turn onto a wire rack and cool to room temperature before slicing and serving.

Recipe doubles easily (what else are you going to do with that half can of pumpkin?) and freezes well.

12 slices


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