I spent the entire day inside, writing in between baking pumpkin breads. I tried several different recipes basing each one on an original recipe for applesauce spice bread. Changed stuff here and there. Had no applesauce so used pumpkin. Had no buttermilk so used yogurt. Tried different spices and seasoning combinations until I got it right.
I love pumpkin bread. It’s moist, spicy and makes my tongue tingle. Great with coffee or mint tea. Or milk I guess. Here’s the version I liked best. I wanted to take a photo but my camera fell and it broke. Now I can’t turn it off. Or on. Anyway, the bread is a soft amber color and looks lovely.
Pumpkin Yogurt Bread with Orange and Spices
1-3/4 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1/2 cup sugar
1/2 cup brown sugar
finely grated rind of one orange (about 1-1/2 teaspoons orange part only)
1 cup pumpkin puree (not pumpkin pie mix)
1/2 cup plain yogurt
1/3 cup vegetable oil
1/4 cup orange marmalade
2 large eggs
Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/2 minute to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/2 minute or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/2 minute. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice with a serrated knife.
Makes one loaf