This is the time of year when pumpkins are everywhere…so it’s time to enjoy my absolutely favorite pumpkin bread! I know the ingredients are rich, but make a loaf and watch your kids devour it. Feel free to substitute date sugar or agave nectar/honey for the sugar. I have also tried apple sauce instead of the oil, but keep in mind that the texture is already a bit moist because of the pumpkin/orange juice combination.
Enjoy baking this extraordinary loaf. Your house will smell delicious!!!!
1 2/3 C sifted flour
1 1/2 C sugar
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground allspice
1/2 C vegetable oil
1/2 C orange juice
1 1/4 C canned pumpkin
2 eggs, lightly beaten
Preheat oven to 350 degrees.
Sift together flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon and allspice.
In large bowl combine oil, juice, pumpkin and eggs.
Add dry ingredients, blending thoroughly (can add a handful of chocolate chips here if you would like).
Pour mixture into greased 9″x5″ loaf pan*
Bake at 350 degrees 60-65 minutes.
Cool 15 minutes, then remove from pan and place on rack to continue to cool, at least 1 hour before slicing. Freezes well.
Thank you, Shelly, for sharing this recipe with all of us at Centerpeace!
* This is too much batter for one loaf pan, so fill the pan 2/3 full and make muffins with the rest of the batter.
Optional glaze for top: 1/4 C confectioners sugar, 2 tsp water, 1/2 tsp lemon juice.