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This pumpkin loaf is unassuming, not too sweet, and subtly delicious. The recipe calls for butter, which makes it luscious. However, if you wish a lower fat version, I’ve substituted oil for butter, and been happy with the results.
It is great for breakfast or with your afternoon tea.
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| Pumpkin loaf subtly delicious |
Tasty Pumpkin Loaf
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup large flake oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all-spice
1 teaspoon ground ginger
1/2 cup brown sugar
1/4 cup fancy or cooking molasses
1/2 cup melted butter
2 eggs
2 tablespoons fresh orange juice
Orange zest from one medium orange
1 cup pumpkin puree
Directions:
Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
In a large mixing bowl, combine flours, oats, baking powder and soda, salt, cinnamon, nutmeg, all-spice and ginger.
In a separate bowl, combine brown sugar, molasses, oil, eggs, orange juice, orange zest, and pumpkin.
Combine wet ingredient mixture with dry ingredient mixture and mix until just combined.
Pour ingredients into a loaf pan and cook 50 minutes, or until a tester comes out clean.
Other Recipes to Try:
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| Pumpkin Walnut Date Muffin |
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