Orange Pumpkin Loaf

This is a recipe from the production kitchen (the kitchen that handles staff meals and prepares ingredients for all the demos and practicals) at Le Cordon Bleu. I was there 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

Makes 1 9x5 inch loaf pan


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
Preheat the oven to 350˚F. Grease a 9x5 inch loaf pan.

Cut a whole orange into wedges and remove seeds. In a food processor, pulse the orange (peel and all) until finely chopped.

In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time. Stir in the pumpkin, water, and the orange purée. Sift together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Mix in nuts and raisins. Pour into the prepared loaf pan.

Bake for 1 hour, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan and cool on a wire rack.

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