Pumpkin Bread L’Orange

by Rod
(Dallas, TX)

The convenience and nutrition of pumpkin puree always leave opportunity for another pumpkin recipe. This pumpkin bread recipe limts use of sugar and oil while highlighting natural orange taste and aroma.

For a special treat, serve warm with butter and maple syrup or just whipped cream!

 

Pumpkin Bread L’Orange

Ingredients:

• 1 1/2 cups spelt flour
• 1 3/4 cups bread flour
• 3 tsp pumpkin pie spice *
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 15 oz can pumpkin puree
• 3/4 cup light brown sugar, packed
• 1/2 tsp salt
• 1/2 cup orange juice **
• 1 lg egg white, beaten
• 2 lg eggs, beaten
• 2 tbsp light olive oil
• 1/3 cup half & half
• 2 tbsp light olive oil
• 1 1/3 cups chopped walnuts

* Try this blend: 5 tsp cinnamon; 3 tsp ginger; 1 1/2 tsp nutmeg; 3/4 tsp allspice
** Combine 1 part frozen orange juice concentrate and 2 parts water.

Directions:

Preheat oven to 350 degrees. Lightly oil then flour a 9″ x 5″ glass loaf pan.

In a large mixing bowl, combine flours, spice, baking powder, and baking soda.

In a small bowl, whisk eggs and egg white, then add half & half and whisk to combine.

In a medium mixing bowl, add pumpkin puree, brown sugar, and salt; stir well to combine. Stir in orange juice, whisk in beaten eggs, then add olive oil and whisk to combine.

Pour liquid mixture into flour mixture and stir just until batter is prepared. Fold in chopped walnuts and spoon into floured loaf pan. Bake uncovered at 350 degrees about 1 hr.

Notes:
1)Add 1/2 tsp organic orange oil to pumpkin mixture for more orange flavor.
2)Raisins or chopped dates (about 2/3 cup) may be included; fold into batter.
3)For a deep pan, start at 350 degrees for 45 min., then reduce to 325 for 30 min.
4)To bake as muffins, fill cups 3/4 full, then bake at 350 degrees 35-40 min.
5)For pancakes, use 3 tbsp olive oil and thin with milk just until batter pours.