Orange Pumpkin Loaf

[Olga Drozd]

ORANGE PUMPKIN LOAF:

This orange pumpkin bread is so much easier to bake than pumpkin pie, but still loaded with the spice scented flavors you love. Moist and tender. If you wish replace 3/4 cup of the all purpose white flour with 3/4 cup whole wheat flour. 1 3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoons freshly grated nutmeg 1/4 teaspoon ground cloves OR allspice (OR 1/8 teaspoon ground cloves plus 1/8 teaspoon ground allspice) 1 1/4 cups packed brown sugar (divided) 2 large eggs 1 cup canned pumpkin puree (not pie filling) 1/3 cup vegetable oil 2 teaspoons grated orange zest 1/4 cup orange juice PREHEAT OVEN TO 350º F. 9 by 5 - inch loaf pan, greased (2 L)

In a bowl, combine flour, baking powder, baking soda and salt; stir well.

Spice mixture:  In a small bowl, combine cinnamon, nutmeg and cloves or allspice.

For the topping: Transfer 1 teaspoon of the spice mixture to another small bowl; add 2 Tablespoons of the brown sugar.  Set aside.

Place remaining spices and brown sugar in a bowl; add eggs and beat well.  Stir in pumpkin, oil, orange zest and juice.  Stir dry ingredients into pumpkin mixture until combined.

Spoon batter into 9 x 5-inch greased loaf pan.  Sprinkle top with reserved spiced-sugar mixture.

Bake on middle rack in preheated oven for 50 to 55 minutes or until toothpick inserted in center comes out clean.  Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.