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    You are in: Home / Recipes / Orange Pumpkin Bread I Recipe
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    Orange Pumpkin Bread I

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Mary Scheffert's Note:

    Another tasty bread using pumpkin!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350- grease two 9x5 loaf pans.
    2. 2
      Cut whole orange into wedges& remove seeds& membranes; place in blender with water& puree.
    3. 3
      In a large mixer bowl, cream shortening& sugar thoroughly.
    4. 4
      Add orange puree to creamed mixture, then eggs& pumpkin, and mix well.
    5. 5
      Add dry ingredients to pumpkin mixture, stir in pecans and dates (or raisins).
    6. 6
      Pour batter evenly into prepared loaf pans, and bake 1 hour or until tests done.
    7. 7
      Remove from pans& place on wire rack to cool completely.

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    Ratings & Reviews:

    • on September 23, 2007

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Orange Pumpkin Bread I

    Serving Size: 1 (2226 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3056.5
     
    Calories from Fat 965
    31%
    Total Fat 107.2 g
    164%
    Saturated Fat 22.9 g
    114%
    Cholesterol 423.0 mg
    141%
    Sodium 3245.6 mg
    135%
    Total Carbohydrate 500.2 g
    166%
    Dietary Fiber 17.5 g
    70%
    Sugars 316.1 g
    1264%
    Protein 41.8 g
    83%

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