Ronnie's Notes
My camera must have been knocked unconscious yesterday. I dropped it taking a photo of pumpkin bread. I couldn’t see anything in the frame and the camera wouldn’t turn off.
I started to research new cameras. Several hours later though I looked again and the light was off, I pressed the button and — a miracle — the thing was working again. So here’s what the pumpkin bread looks like. It is so fabulously moist and nicely spicy. Great with coffee or tea as a snack or even for breakfast. Give it a try. I’ve reprinted the recipe.
If you don’t have yogurt use buttermilk or milk plus a tablespoon of lemon juice. You can add raisins or dried cranberries and/or chopped nuts if you like (half cup of each).
Instructions
Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Set aside. In the bowl of an electric mixer (or use a hand mixer or sturdy whisk) combine the sugar, brown sugar, orange rind and pumpkin puree and beat at medium speed for about 1/ to combine ingredients thoroughly. Add the yogurt, vegetable oil, marmalade and eggs and beat at medium speed for about 1/ or until well blended. Add the dry ingredients and blend them in thoroughly, beating until smooth, about 1/. Spoon the batter into the prepared pan. Bake for or until a cake tester inserted into the center comes out clean. Cool in the pan for . Invert onto a cake rack to cool completely. Slice with a serrated knife.