Categories: Breakfast, Pumpkin, Quick Bread
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
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In large bowl, cream butter for 1 minute; add sugar and beat for 4 minutes longer or until light and fluffy; beat in eggs.
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In separate bowl, whisk together pumpkin, orange zest and juice.
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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.
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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.
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TOPPING: Remove loaf from pan, transfer to rack; brush butter over top of cake; combine sugar and cinnamon; sprinkle over cake; let cool completely.