Pumpkin Gingerbread Loaf

This week will be all about pumpkin! First up... pumpkin gingerbread loaf with a hint of orange. This one was made with homemade pumpkin purée but you can also used canned.

Ingredients:

1 cup brown sugar

1 cup white sugar

1 cup vegetable oil

4 eggs

2/3 cup orange juice or water

1 1/2 cups pumpkin purée (canned or homemade)

1 1/2 tsps ginger

2 tsps cinnamon

1/4 tsp allspice

3 1/2 cups flour

2 tsps baking soda

1 tsp salt

1/2 tsp baking powder

2 tsps vanilla

1 tsp maple extract

zest of 1 large orange

mixed seeds (optional)

Preheat the oven to 350°F. Oil and flour 2 - 9 X 5" loaf pans.

In a large mixer bowl mix the brown sugar, white sugar, vegetable oil and eggs together. Then add the orange juice, pumpkin purée, ginger, cinnamon and allspice. 

NOTE: If you want to use homemade purée simply wash your pumpkin, pierce it with a skewer a few times, place on a baking sheet and bake at 350°F for 45-60 minutes. You'll know it's done when you can pierce it easily with a fork. Cool, scoop out seeds then scoop out pulp and blend in a food processor. Or used canned. Add the extracts and orange zest.

In a medium bowl combine the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet in three additions and mix just until combined. Pour into prepared pans and if you like sprinkle with seeds. I did one with and one without.

Bake at 350°F for 1 hour. Check with a cake tester. It should come out clean except for a couple of crumbs. 

Cool 15 minutes on a rack before turning out to cool completely. Then slice and enjoy!

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