Spiced Pumpkin Loaf

Prep Methods/Techniques
Cuisine
Course
Description
In the fall and at Christmas time this bread is one of my all-time favorites. Serve this fragrant bread with whipped cream cheese.

Noted on 5/20/2013

Ingredients
  • 3/4 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup canned pumpkin
  • 2/3 cup sugar
  • 1/3 cup sour cream
  • 1/3 cup vegetable oil
  • 1 large egg
  • 3 tbsp orange marmalade
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • 2/3 cup chopped walnuts
Method
  1. Preheat the oven to 350°F.
  2. Generously grease 8 1/2 x 4 1/2-inch loaf pan. Line bottom and sides of pan with waxed paper.
  3. Sift flour, baking powder, baking soda and salt into medium bowl and set aside.
  4. Combine pumpkin, sugar, sour cream, oil, egg, marmalade, cinnamon, ginger, nutmeg and cloves in large bowl of electric mixer and beat at medium speed until well blended. Reduce speed to low and gradually blend in flour mixture. Stir in nuts.
  5. Transfer batter to prepared pan, smoothing top. Bake until tester inserted in center comes out clean, about 65 minutes. Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack before serving.
Cook's Notes
Yield
Makes 1 loaf