There’s something very Christmas-y about baking a loaf of pumpkin bread. It fills the house with the aroma of those winter-warm spices while it’s cooking, and afterwards, becomes the oh-I’ll-just-sneak-a-taste snack cake you just need to have lying around over the holidays.
- 2 sticks butter
- 2 cups sugar
- Zest of one orange
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- Pinch of ground cloves
- 1/2 to 3/4 teaspoon freshly ground nutmeg
- 3 eggs, beaten
- 1 (15-ounce) can pumpkin puree
- 1 tablespoon molasses
- 1/3 cup water
- 3/4 cup chopped pecans
- Preheat oven to 350 F. Butter and flour a 8-inch by 4-inch by 3-inch loaf pan.
- Melt butter and set aside.
- In a large bowl, add sugar. Zest the orange over the sugar, then use your fingers to massage the zest into the sugar, releasing the oils. Add flour, salt, baking powder, baking soda, ginger, cinnamon, allspice and cloves. Whisk to combine.
- Beat eggs in a large bowl. Add butter, pumpkin puree, molasses and water. Whisk to combine. Add dry ingredients to wet ones and stir to just combine until no flour is showing. Stir in pecans.
- Pour batter into pan. You may have extra (make muffins if there is enough).
- Bake for about 75 minutes, until a cake tester, fork or toothpick comes out clean.