Ingredients for 10-12 portions
10 Tbs. salted butter
1 ½ cups brown sugar
2 teaspoons grated orange peel
3 eggs
1 ½ cups of all-purpose flour
½ Tsp. of baking powder
¾ Tsp. of baking soda
½ Tsp. of ground ginger
¼ Tsp. of all spice
¼ Tsp. of grated nutmeg
1 Tsp. of ground cinnamon
1 cup pumpkin puree
Preheat oven to 350°F. Cover a bread baking pan with parchment paper. With an electric mixer on medium speed, in a bowl, beat the butter, sugar and orange zest until creamy, about 2 minutes. Add the eggs, one by one, and continue beating for 2 minutes. Add the flour, baking powder, baking soda and spices and beat until well blended. Add the pumpkin puree and mix well. With the help of a silicone spatula, put the mixture into the pan. Bake for 55 minutes or until a toothpick inserted in center of the bread comes out completely clean. Cool completely and unmold.
(*) Inspired by Williams Sonoma's recipe.
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