Orange Pumpkin Bread

"Southern Living; a must for my fall baking. Smells incredible."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Sassy J photo by Sassy J
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 40mins
Ingredients:
14
Yields:
2 loaves
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ingredients

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directions

  • Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
  • Add eggs, one at a time, beating after each addition.
  • Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
  • Add water and orange juice, mixing well.
  • Stir in raisins and orange rind.
  • Spoon batter into two greased and floured 9x5x3-inch loaf pans.
  • Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes; remove from pan and cool completely on wire racks.

Questions & Replies

  1. What must I do to see the full recipe? Part of it stays covered after I click to view the full recipe.
     
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Reviews

  1. Delicious bread! Easy to make and smelled wonderful as it was baking. Will definitely make this again.
     
  2. This finished out my week of pumpkin baking. Wow, another winner. The bread was slightly dense. Had a terrific orange-pumpkin-spice flavor. We ate it warm with some honey butter. Yummmmmy!!! Thanks Nurse Di.
     
  3. Oh my goodness. This bread tastes so delicious. Turned out very moist and tender. You are right, it does fill the house with a wonderful smell. Family and I throughly devoured this. Thanks Nurse Di.
     
  4. Thanks for a great new favorite!!!I will be making this from now on out!!!Great moist loaf with light orange flavor!!! Thanks again NurseDi!
     
  5. Oh my stars in heaven!! This bread is OUTSTANDING and sooo DELICIOUS!!! I ate about one-third of it all by myself. Pumpkin and orange flavors really go well together. The bread was soft and moist. I am making another loaf to take to my mom. Thanks NurseDi.
     
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Tweaks

  1. Good, but too many competing flavors with the citrus and the raisins. I think using nuts instead of raisins would make it just about right. -- posted Apr 21, 2004 update: I finally got around to making this again; this time with pecans instead of raisins. We did end up liking it much better that way. I also subbed 2/3 cup splenda & 1 cup wheat flour for equal parts sugar & all-purpose flour & the texture was still light & moist.
     
  2. The texture and flavor of this bread is top-notch. I made the following substitutions and it turned out great: subbed canola oil for the shortening, dates for the raisins, and used 1-1/3 cups whole wheat flour in place of the same measure of white flour. The subtle orange flavor is a great addition to the pumpkin flavor. Thanks for another great recipe, NurseDi!
     

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