Orange-Spice Pumpkin Bread

This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• For the bread

• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1  teaspoon cinnamon
• 10  tablespoons unsalted butter, melted
• 1⁄2 cup dark brown sugar, firmly packed
• 1  cup granulated sugar
• 2  teaspoons orange zest, finely chopped
• 3  eggs, beaten lightly
• 1  cup pumpkin puree

• For the glaze

• 3⁄4 cup water
• 1  orange, zest of, finely chopped
• 2  tablespoons fresh ginger, peeled, finely chopped or 1⁄2 teaspoon ground ginger
• 1⁄2 cup sugar

Directions

1. Bring all ingredients to room temperature.
2. Preheat oven to 350°F.
3. Grease loaf pan.
4. Sift first 8 ingredients together.
5. In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
6. Add eggs, pumpkin puree and beat another 2 minutes.
7. Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
8. Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
9. Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
10. For the glaze:
11. Whisk all glaze ingredients together in a small saucepan set over medium heat.
12. Bring to a simmer and cook about 5 minutes, until slightly thickened.
13. Pour through a sieve into a heatproof bowl.
14. Brush onto warm loaf.