Looking for a delicious recipe for a holiday breakfast (or dessert)? Still have a leftover pumpkin from the fall? This recipe’s for you!
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 teaspoon allspice
- 1 cup pumpkin puree (how to make puree)
- 1 stick butter, melted
- 2 eggs, beaten
- 1/4 water
- 2 teaspoons molasses
- 1 teaspoon orange zest
- 1/2 chopped nuts (optional)
Preheat oven to 350°. In a large bowl, whisk together the flour, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice. In another bowl, mix together the pumpkin, butter, eggs, water, molasses, and orange zest. Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix. Stir in optional nuts if using. Butter the insides of an 8 x 4 x 3 inch loaf pan. Pour batter into the pan and smooth out the top. Bake for 45 – 60 minutes, or until toothpick inserted near the center of bread comes out clean. Let cool in pan for 5 minutes, then remove from pan and cool completely on wire rack.
Optional glaze:
Mix together 1 cup powdered sugar, 2 tablespoons orange juice, 1 teaspoon orange zest, and 1/4 teaspoon vanilla extract and drizzle over top.
Enjoy!