Spiced Pumpkin Loaf
I love the combination of these spices, it’s comforting. This recipe is lovely and moist, and the molasses adds a delightful depth of flavour. This is perfect for a chilly afternoon cuddled on the couch under a blanket with a big cup of tea and a book. But be prepared, it won’t last long!
1 1/2 cups (200g) flour (all-purpose, or a mix of all-purpose & whole)
1/2 tsp of salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground ginger
1 cup (240 ml) pumpkin purée
1 cup (200 g) brown sugar, lightly packed
1/2 cup (112 g) butter, melted and browned if you like
2 eggs, beaten
2 tsp molasses
1/4 tsp vanilla
Optional: chopped pecans or walnuts
3/4 cup powdered sugar 2 Tbsp orange juice
1 tsp orange zest
Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of a loaf pan and line with parchment.
Whisk together the flour, salt, baking soda, baking powder, ground ginger, cinnamon, nutmeg and allspice in a large bowl. If adding nuts, stir them in.
Mix together the pumpkin purée, sugar, melted butter, eggs, molasses in a separate bowl.
Add the wet ingredients to the dry ingredients, stir until just combined and there is no more dry flour in the batter.
Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 50 to 60 minutes, until the loaf is golden and risen, sounds hollow when you tap it, or until a tester poked in the center of the loaf comes out clean.
Remove from oven and let cool in the pan for 5 minutes. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
Whisk powdered sugar, orange juice and zest together in a medium bowl until smooth. Poke loaf with a tooth pick in several spots for the glaze to drip into. Wait until the pumpkin bread has cooled before drizzling with glaze.