Back in my hustle hard days while I was building WhitPR, I worked multiple jobs, one of which was at a Williams-Sonoma retail location. It was where I fell in LOVE with making #PumpkinSpice bread every Fall, built up my spice rack, recipe game and cookware. I absolutely LOVE this place and have become a legit stan.
Anytime the whether changes, so does my mindset in terms of what I'll be cooking, drinking and how I'll be decorating my home. As I've shared before Fall is my season and I ALWAYS make Williams Sonoma's Spiced Pecan Pumpkin bread to kick off that October feelin'. Below is a recipe to their Orange Pumpkin Bread that I've made into muffins for the house and my WhitPR team. It's super easy so that anyone can feel like a professional. Enjoy!
For the bread:
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. (1 1/4 sticks) 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
For the glaze:
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F. Grease a pumpkin loaf pan.
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.
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.
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.
Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the water, orange zest and ginger. Bring to a simmer, cover and cook for 3 minutes. Pour the mixture through a fine-mesh sieve set over a glass measuring cup.
Pour 1/2 cup of the orange-ginger mixture into a clean small saucepan (discard the remaining mixture). Whisk in the granulated sugar. Bring to a simmer over medium heat and cook, uncovered, for 2 minutes to thicken slightly.
Tap the loaf pan gently on a work surface to loosen the bread. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf over and, using a pastry brush, brush it with the warm glaze. Let cool completely or serve slightly warm.