Orange Pumpkin Loaf

This Orange Pumpkin Loaf combines the warmth of pumpkin with the bright, zesty taste of whole orange, peel and all! A recipe straight from the professional kitchens of Le Cordon Bleu, this loaf is packed with seasonal spices, walnuts, and raisins, making it a delightful treat for breakfast, tea time, or dessert.  I was in the kitchen at Le Cordon Bleu to practice filleting a Dover Sole and turning mushrooms, and Chef shared a pumpkin loaf with me. It was so delicious, I asked for the recipe.

It uses a whole orange, making it extra flavorful and perfect for this Fall season. Enjoy!

Recipe: Orange Pumpkin Loaf

Makes: 1 9x5 inch loaf pan

Ingredients:

1 large orange

125 grams butter

445 grams white sugar

3 eggs

410 grams canned pumpkin

130 ml water

415 grams all-purpose flour

8 grams baking soda

4 grams baking powder

8 grams salt

2 grams cinnamon

2 grams cloves

100 grams walnuts

140 grams raisins

Instructions:

1. Preheat Oven: Preheat the oven to 350˚F (175˚C). Grease and lightly flour a 9x5-inch loaf pan.
   
   
2. Prepare Orange Purée: Cut the orange into wedges and remove any seeds. Using a food processor, pulse the orange (peel included) until finely chopped.
   
   
3. Mix Wet Ingredients: In a large bowl, cream the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin, water, and orange purée.
   
   
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and cloves. Gradually fold the dry ingredients into the wet mixture until just combined.
   
   
5. Add Mix-Ins: Gently fold in the walnuts and raisins.
   
   
6. Bake: Pour the batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
   
   
7. Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve with a dollop of butter or cream cheese, or serve with a cup of tea or coffee for the perfect cozy treat.

Variations:

Swap walnuts with pecans or omit them for a nut-free option.

Replace raisins with dried cranberries for a tart twist.

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