Pumpkin-Orange Bread

  • 06 Jan - 12 Jan, 2018
  • Mag The Weekly
  • Cookery


· 1 stick unsalted butter, melted, plus more

· 2 cups unbleached all-purpose flour, plus more

· 1 cup sugar

· 1tsp salt

· 2tsp baking powder

· ½ tsp baking soda

· ¼ tsp ground all-spice

· ¼ tsp freshly grated nutmeg

· 1¼ cups pure pumpkin purée

· 3 large eggs, room temperature

· 2tsp grated orange zest, plus ¼ cup fresh juice

· 1tsp pure vanilla extract

· 1/3 cup pumpkin seeds


Preheat oven to 200C. Brush a standard 9x5-inch loaf pan with butter and dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, all-spice, and nutmeg for 30 seconds. In another bowl, whisk together butter, pumpkin purée, eggs, orange zest and juice, and vanilla extract until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pumpkin seeds, pressing lightly to adhere. Bake until a tester inserted into centre comes out clean, for 60-70 minutes. Let it cool in pan for about 10 minutes then transfer the loaf to a wire rack and let it cool completely. Serve it fresh, or store the bread at room temperature, wrapped in parchment-lined foil for up to three days.