Pumpkin and Orange Bread

If you liked my pumpkin bread, you'll also like this pumpkin orange bread.  The addition of the orange peel and orange juice gives just the right amount of sweetness to counterbalance the saltiness of the addition of the pepitos for a pop in your mouth.  This recipe make one 9" X 5" loaf.

You will need:
1 stick (8 Tabs) of unsalted butter
2 cups all purpose flour
1 cup sugar
1 teas Kosher salt
2 teas baking powder
1/2 teas baking soda
1/4 teas grated nutmeg  1/4 teas allspice
1 1/4 cup pumpkin puree
3 large eggs
1 large size orange
1 teas vanilla extract
1/3 cup pepitos (Mexican pumpkin seeds)

Spray a 9' X 5" baking loaf pan with baking spray and then lightly flour.  Set aside.

In a large bowl, whisk together;
flour, sugar, salt, baking powder, baking soda, nutmeg and  allspice, (make sure to whisk until it is combined well).

Melt the butter.  Remove the zest from the orange, (You will need 2 teas. of orange zest).  Squeeze the juice from the orange, (you will need 1/4 cup of orange juice).

In a medium bowl, combine the butter, orange zest, orange juice, pumpkin puree, slightly beaten eggs, and vanilla.  Whisk until smooth.

Note:  I am using pumpkin puree from pumpkins grown in my garden.  If you use store bought, be sure you do not buy pumpkin pie mix.  Buy a 15 ounce can of pumpkin puree.  Also, let your eggs set out for 1/2 hour at room temperature before using.

Make a well in the center of the flour mixture.  Pour the pumpkin mixture in the center and stir together just until combined and no dry flour remains, (it is important not to over mix).

It is OK to have some lumps in the batter.

Turn on the over to 375 degrees.  Get your sprayed and floured pan.

Pour the batter into the pan and spread it evenly.  Top with the pepitos.  You can even press the seeds down into the batter to make sure they adhere.
Note: I usually buy my pepitos in the bulk section of the grocery store.

Bake for about 60 to 75 minutes, (depending on how hot your oven bakes), until a tester inserted into the center comes out clean.

Within 15 minutes, you begin to smell the orange and the pumpkin aromas in your kitchen - yum.

Transfer to a cooling rack to cool in the pan for at least 10 minutes.  Then remove from pan and let cool on the cooling rack.

This bread stores well at room temperature very well.  And the next day the flavors are even better.

If you look closely you can see the orange zest, and you can taste the orange and the very slight saltiness of the pepitos.  It is a wonderful change from the usual pumpkin bread.

Enjoy.