Moist Pumpkin and Citrus Tea Loaf

In our house, Saturday is baking day. The warmth of the kitchen and the sweet smell of cinnamon and nutmeg baking seem to make the cold winter months a bit more bearable. This loaf is quite easy to assemble and most of the ingredients are usually kept on hand (if your needing a quick treat that can be whipped up in no time). The addition of orange juice makes for an interesting twist. If you have an orange on hand, zest a teaspoon or two into the batter for a lovely burst of extra citrus flavor. On occasion , I’ve added a half cup of finely chopped dates to the batter for added moisture and flavor. Using smaller loaf pans, I often make several loaves to give away as gifts. Friends and family always enjoy a special homemade treat for the kitchen.

Moist Pumpkin Tea Loaf

1/2 cup margarine
1 1/2 cups white sugar
2 eggs
1 cup canned pumpkin
1/4 cup orange juice
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup walnuts, coarsely chopped

Preheat the oven to 350 degrees. Spray, with cooking spray, a 9×5″ loaf pan.
In a large bowl, cream together the butter, sugar, and eggs. Mix in pumpkin and orange juice. In another bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves and nuts. Mix dry ingredients into wet ingredients stirring just until completely moistened. Pour into the prepared loaf pan.
Bake for 55-60 minutes in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf and cool completely on wire rack.