Orange Pumpkin Bread I
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 157.80 ml shortening
- 630.98 ml sugar
- 1 medium orange
- 157.80 ml water
- 4 eggs
- 453.59 g can pumpkin (not pumpkin pie filling!)
- 788.55 ml flour
- 9.85 ml baking soda
- 7.39 ml salt
- 4.92 ml cinnamon
- 4.92 ml clove
- 2.46 ml baking powder
- 157.80 ml chopped pecans
- 157.80 ml chopped dates (, or raisins)
directions
- Preheat oven to 350- grease two 9x5 loaf pans.
- Cut whole orange into wedges& remove seeds& membranes; place in blender with water& puree.
- In a large mixer bowl, cream shortening& sugar thoroughly.
- Add orange puree to creamed mixture, then eggs& pumpkin, and mix well.
- Add dry ingredients to pumpkin mixture, stir in pecans and dates (or raisins).
- Pour batter evenly into prepared loaf pans, and bake 1 hour or until tests done.
- Remove from pans& place on wire rack to cool completely.
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Reviews
-
This recipe smells absolutely wonderful as it is baking and is great for using up oranges (juice the oranges and add water to get the 2/3 cup water). I adjusted mine to cut some of the sugar (1 cup Splenda, 1 cup sugar, 1/3 cup packed brown sugar), use up some pumpkin pie spices (Trader Joe's, 3 generous teaspoons), and I added 1 1/2 teaspoons of vanilla extract and an
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!