Spiced Pumpkin Bread
Print Recipe
Ingredients
-
150 Grams
Shawnee Mills All Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 1 Cup Pumpkin Puree
- 1 Cup Sugar
- 1/2 Cup Olive Oil (or 1 Stick of Melted Butter)
- 2 Eggs
- 1/4 Cup Water
- 2 Teaspoons Molasses
- 2 Teaspoons Orange Zest
- 1 Cup Powdered Sugar
- 2 Tablespoons Orange Juice
- 1/4 Teaspoon Vanilla Extract
20-40 Minutes
This pumpkin bread recipe puts a zesty twist on an Autumn holiday favorite. It’s both festive and traditional, and now with a bite of citrus. An absolutely delicious, moist companion for a season where leaves fall and fireplaces start to awaken.
Directions
Preheat oven to 350
- Spray nonstick cooking spray in 8 x 4 in pan.
- In a medium bowl, stir in Shawnee Mills All Purpose Flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg, and allspice.
- In a large bowl whisk eggs, pumpkin puree, sugar, molasses, melted butter, water, and 1 tsp orange zest.
- Gently fold in the dry ingredients into the wet ingredients, be sure not to over mix or the loaf will be chewy.
- Pour mixture into a non-stick loaf pan and bake for one hour. If using bread pans that are not non-stick, spray with nonstick cooking spray before adding mixture.
- To check if pumpkin bread is done, stick a toothpick into the loaf. If the toothpick comes out of the loaf clean, then it is ready. Place on a cooling rack to cool.
- To create the icing: In a medium bowl whisk orange juice, 1tsp orange zest, powdered sugar, and vanilla.
- Once loaf is cooled, drizzle icing over loaf and slice when ready to eat.
