Deliciously Spicy Pumpkin Bread

This is a recipe I've adapted over years and years until it was 'just right' (to my taste, anyway).

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup butter, at room temperature
• 1  cup brown sugar, packed
• 2  eggs
• 1  cup pumpkin puree
• 1  teaspoon orange zest
• 1⁄4 cup  orange juice
• 1 2⁄3 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1  cup golden raisin (optional)
• 1  cup walnuts, toasted (optional)

• Topping

• 2  teaspoons butter, melted
• 2  teaspoons sugar
• 1⁄2 teaspoon cinnamon

Directions

1. In large bowl, cream butter for 1 minute; add sugar and beat for 4 minutes longer or until light and fluffy; beat in eggs.
2. In separate bowl, whisk together pumpkin, orange zest and juice.
3. In third bowl, whisk together flour, baking soda, baking powder, salt and spices; stir one-third of the flour mixture into the butter mixture; mix in half the pumpkin mixture; add another one-third flour mixture and remaining pumpkin mixture; sprinkle with remaining flour mixture, raisins and/or nuts; mix.
4. Spoon batter into greased 8- x 4- inch loaf pan; tap pan lightly on counter to remove air bubbles; bake in 350°F oven for 55 to 60 minutes or until loaf is well risen and golden and tester inserted in center comes out clean; transfer pan to wire rack and let stand for 5 minutes.
5. TOPPING: Remove loaf from pan, transfer to rack; brush butter over top of cake; combine sugar and cinnamon; sprinkle over cake; let cool completely.