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"The belly rules the mind."--Spanish Proverb

Pumpkin Orange Bread Recipe

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This recipe for Pumpkin Orange Bread is from Sobrevilla-Garibay Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of unsalted butter, melted
1 cup sugar
1 tsp baking powder
1/4 tsp allspice
1 1/4 cup pure pumpkin puree
2 cups flour
1 tsp salt
1/2 tsp baking soda
1/4 tsp freshly ground nutmeg
3 large eggs, room temperature
1 tsp pure vanilla
2 tsp grated orange zest plus 1/4 cup orange juice
1/3 cup pepitas
Directions:
Directions:
1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.

2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.

3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix).

4. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.

5. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
Number Of Servings:
Number Of Servings:
One 9-by-5 inch loaf
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Martha Stewart

 

 

 

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