Tuesday, January 11, 2011

Orange Scented Pumpkin Loaf

Rising to the occasion of crisp winter days, my greedy lips long for seasonal foods. The latest on my menu of baked goods was an orange scented loaf. Spiced just like a pumpkin pie, with the addition of some orange extract, this harmonious combination was subtle, yet fulfilling, and had the perfect soft texture I was after.

Benefits of pumpkin include its richness in antioxidants, vitamins, and minerals; both the flesh and seeds of the pumpkin provide many health-boosting nutrients. Also low in fat, it has many disease fighting nutrients.

Orange Scented Pumpkin Loaf
Yield: 1 loaf

1 3/4 unbleached-all purpose flour
1 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
2/3 cup maple syrup
1/3 cup canola oil
1 1/4 cup pumpkin puree (canned or freshly pureed)
1/4 cup almond milk
1 Tbsp. flax seeds
2 Tbsp. pumpkin pie spice
1 tsp. Vanilla extract
2 tsp. Orange extract
1/4 cup pecans, optional
1/2 tsp. Minced orange zest

Preheat oven to 350 degrees. Mix dry ingredients in a bowl: four, b.powder, b.soda, sea salt, pumpkin pie spice, and flax seeds. Mix wet ingredients in a separate bowl: maple syrup, canola oil, pumpkin puree, vanilla extract, and orange extract. Combine wet with dry. Fold in pecans and orange zest. Bake for 25 to 30 minutes or until toothpick comes out clean.

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