Indian Summer Pumpkin Bread
photo by Katzen
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Yields:
-
2 loaves
- Serves:
- 18
ingredients
-
FOR THE BREAD
- 828.06 ml all-purpose flour
- 4.92 ml baking powder
- 9.85 ml baking soda
- 4.92 ml ground cloves
- 4.92 ml ground cinnamon
- 4.92 ml ground nutmeg
- 2.46 ml salt
- 473.18 ml solid-pack pumpkin
- 236.59 ml vegetable oil
- 709.77 ml granulated sugar
- 3 large eggs
- 236.59 ml walnuts, chopped
- 236.59 ml dark raisin
- 29.58 ml orange zest, minced
-
FOR THE GLAZE
- 354.88 ml powdered sugar
- 4.92 ml orange zest, minced
- 29.57 ml orange juice
-
FOR THE GARNISH
- 29.57 ml walnuts, chopped
directions
- FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
- In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
- Add dry ingredients & mix well.
- With a wooden spoon stir in walnuts, raisins & orange zest.
- Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
- Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
- FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
- Spoon over top of cooled loaves.
- FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
- Slice, serve & enjoy!
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Reviews
-
Superb!! Other than being heavy on the orange zest, and using golden raisins instead of dark ones, I followed the ingredient list right on down. Strangely, I couldn't find my second loaf pan, so I chose to use my bundt pan and make it a little prettier. What a beatiful cake this is, and the flavours are incredible, too. This was a wonderful reminder of cool fall days in the middle of the hot & humid summer. Thanks, Syd - this one's a keeper! Made for PRMR Tag.