Orange Pumpkin Loaf

I can't seem to get this program to print the glaze ingredients together. But they are the third cup of water, the zest from the remaining half of the orange, the tablespoon of freshly grated ginger, and the quarter cup sugar. Set these aside for the moment. Sorry for the inconvenience. Whisk dry ingredients together. For some reason, I can't get this program to list the ingredients in order. So, the dry ingredients are: flours, baking powder, baking soda, salt, ground ginger, nutmeg, allspice and cinnamon. Beat butter, the half cup brown sugar and the one cup white sugar, the 2 tsp. orange zest until well blended, about 2 mins. in electric mixer. Add in eggs, yogurt, and pumpkin puree. Mix until just blended. Use a spatula to fold in the dry ingredients in 2 additions. Mix just until smooth. Pour into a greased loaf pan. Bake approx. 45 mins at 350F, or until toothpick inserted in cake comes out dry. Remove from oven. Let cool 15 mins, and remove from pan.

To Make Glaze: In a small saucepan over medium heat, whisk together the third cup water, orange zest from the remaining half of the orange, and the freshly grated ginger. Bring to a simmer, cover and cook 3 mins. Pour mix through a fine sieve to filter out solid particles. You should have about a quarter of a cup of mixture. Pour quarter cup of the mixture back into the saucepan.You can discard the extra, if there is any. Add the quarter cup sugar. Simmer, uncovered, over medium heat for 2 mins to thicken slightly. Apply the glaze to warm cake with a pastry brush.