Pumpkin reminds us of autumn when the pumpkins are mature and plentiful; but since we have access to canned pumpkin, we can enjoy desserts, pies, cheesecakes and pumpkin loaves all year round. Adding orange zest gives these loaves a slight citrus flavor. This recipe is not in the From Oma's Kitchen cookbook.
3 cups/ 750ml all-purpose flour
½ Tbsp/ 7ml baking soda
½ Tbsp/ 7ml baking powder
1 tsp/ 5ml salt
1 tsp/ 5ml cinnamon
1 tsp/ 5ml cloves
1 tsp/ 5ml ginger
¾ cup/ 157ml butter, softened
1 ½ cups/ 375ml sugar
3 eggs
1 ¾ / 400ml canned pumpkin (1can -14oz/398ml)
1 ½ Tbsp/ 22ml orange zest (2 large oranges)
2 tsp/ 10ml vanilla
1 cup/ 250ml orange juice
Candied ginger for decorating (optional)
Icing – 1 ½ cups/ 375ml icing sugar
3 Tbsp/ 45ml milk or cream
Preheat oven to 325F/ 160C. Grease 4 small loaf pans.
In a med. Bowl sift together first seven ingredients. In a mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time; stir in pumpkin puree, orange zest and vanilla. Stir in orange juice. Add dry ingredients gradually, blend just until incorporated. Spoon this batter into loaf pans. Bake @ 325F /160C for 45 to 50 min. until a toothpick inserted into loaf comes out clean. Allow to cool 10 min., remove from pans, ice and decorate with crystallized ginger. Enjoy!
