Community Pick
Orange Pumpkin Bread
photo by Izy Hossack
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 157.80 ml shortening
- 630.98 ml sugar
- 4 eggs
- 788.55 ml all-purpose flour
- 9.85 ml baking soda
- 2.46 ml baking powder
- 7.39 ml salt
- 4.92 ml ground cinnamon
- 4.92 ml ground cloves
- 453.59 g can pumpkin
- 157.80 ml water
- 59.14 ml orange juice
- 157.80 ml raisins
- 9.85 ml grated orange rind
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.
Reviews
see 34 more reviews
Tweaks
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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.
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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!