The Best Pumpkin Loaf

I found this recipe in an LCBO Food & Drink magazine back in 2001 and have been making it to rave reviews ever since. It seems to be especially comforting for friends at home with new babes. I don't often bother with the toppings on loaves or muffins, but this one is entirely worth it. Sit back, enjoy your piping hot coffee with a slice of this loaf and watch the colours fall from the trees!

Orange Pumpkin Bread

1 c flour
3/4 c whole wheat flour
2 tsp b powder
1/2 tsp b soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 c brown sugar
2 eggs
1 c tinned pumpkin
1/3 c canola oil
1/4 c fresh squeezed orange juice
2 tsp orange zest
3-4 tbsp toasted pumpkin seeds (pepitas)*

Preheat oven to 350. Stir together flours, b powder, b soda and salt. Combine cinnamon, nutmeg and cloves. Transfer 1 tsp of the spice mixture to another bown and add 2 tbsp of the brown sugar. Set aside for topping. Add remaining brown sugar to remaining spice mixture. Add eggs and beat until smooth. Stir in pumpkin, oil, orange juice and zest. Stir flour mixture into wet mixture and stir until just combined. Spoon batter into a 9x5 inch oiled loaf pan, or 4 oiled mini loaves. Sprinkle with toasted pumpkin seeds and topping mix. Bake for 50-55 minutes (35 for mini loaves) and let cool on rack for 15 minutes before turning out of pans.

* I usually just toast the seeds on the tray in the toaster oven. One or two light toast cycles works fine.