- preheat the oven to 325 ºF (160 ºC). Lightly grease a 9-x-5-inch (2 L) loaf tin and line it with parchment paper.
- Cream the butter and sugar by hand and then add the eggs one at a time, beating well after each addition. Whisk in the pumpkin puree and then add the orange juice, zest and vanilla, whisking until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add this to the pumpkin mixture in two additions, stirring gently but thoroughly after each addition. Scrape the batter into the prepared pan and bake for 60 to 75 minutes, until a tester inserted in the centre of the loaf coms out clean. Cool the loaf in the pan for 20 minutes, then turn out to cool completely on a rack.
The loaf will keep for up to 4 days, well-wrapped, or can be frozen for up to 3 months.