Orange-Spice Pumpkin Bread

The holidays are right around the corner which can only mean one thing... time for some pumpkin goodness! While attempting this recipe, I was starting to lose faith, especially when I thought the mixture was curdling, luckily I stuck to it because the result was this light delicious pumpkin bread.  Definitely something I'll make again. 

Orange-Spice Pumpkin Bread
(adapted from William Sonoma)
ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. allspice
• 1 tsp. ground cinnamon
• 10 Tbs. unsalted butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 2 tsp. finely chopped orange zest
• 3 eggs, lightly beaten
• 1 cup pumpkin puree

directions
Have all the ingredients at room temperature.

1. Position a rack in the lower third of an oven and preheat to 350°F. Grease a loaf pan.
2. To make the bread, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.
4. Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.