By jentlewolf, member
Posted: October 3rd, 2013
This recipe was made with the Quick Breads Recipe MakerCreated Using: Quick Bread
Position a rack in the lower third of the oven and heat the oven to 350 degrees F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, salt, cardamom, cinnamon, and nutmeg. Whisk until well blended.
Stir in the crystallized ginger.
In a medium bowl, combine the milk, eggs, and vanilla. Add the pumpkin puree and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly. Sprinkle the turbinado sugar evenly over the batter, and gently pat down so it adheres to the batter.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.
In a small bowl, stir the confectioners' sugar and the orange juice until smooth, adding more liquid 1 tsp. at a time until the glaze is just pourable. Drizzle the glaze over the bread. Store, covered, at room temperature for up to 2 days.
Pumpkin Ginger Orange