Pumpkin- Orange Whole Grain Tea Bread
This pumpkin quick bread that has evolved over the last 20 years or so. I started working on it when I purchased a copy of " Chef's EscORT ," a fund raising cookbook printed by Women's American ORT Southeast District in 1990. I've recently seen copies being sold on ebay. The original recipe was for a pumpkin pecan bread that contained pecans (it's from ORT's Southern District, after all) and no whole grains. The current recipe has little in common with the original other than canned pumpkin which is used in both recipes. I bake this tea bread in a narrow and high 9x4x4 baking pan - it hastens the baking time a bit, but also allows for narrower slices, increasing the number of servings per loaf. The pan can be purchased on-line at King Arthur (see my page wit h mail order web sources ) . If you bake the quick bread in a traditionally shaped loaf pan, increase the baking time 8-10 minutes. 9x4x4 pan, greased and dusted with flour The great th