Pumpkin and an Orange Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 2⁄3 cup shortening
- 2 2⁄3 cups sugar
- 1 1⁄2 teaspoons salt
- 2 teaspoons baking soda
- 1 medium navel orange
- 1 teaspoon cinnamon
- 2⁄3 cup water
- 1 teaspoon ground cloves
- 4 eggs
- 1⁄2 teaspoon baking powder
- 1 (16 ounce) can pumpkin
- 2⁄3 cup chopped nuts
- 3 1⁄3 cups flour
- 2⁄3 cup raisins
directions
- Cream shortening and sugar.
- Cut orange in several pieces (rind and all), removing seeds if necessary.
- Place in blender with the water and puree.
- Add the orange mixture, eggs and pumpkin to the sugar mixture.
- Add remaining dry ingredients and mix well.
- Stir in nuts and raisins.
- Pour into 2 greased 9x5 loaf pans.
- Bake at 350 degrees for 1 hour and 10 minutes.
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Reviews
-
OMG - This is an awesome bread/cake! Slices beautifully - tender crumb that will hold up to toasting once fully cooled (I am eating it warm while typing!). Held the wonderful deep orange colour of the pumpkin well. The orange is a wonderfully subtle flavor - noticed more as a fresh but not at all bitter aftertaste/aroma. Used nutmeg instead of cloves (too lazy to grind them today LOL) & toasted my nuts - adding closer to a cup & 1/2. Used the raisins & added 6 ounces chopped dried Mission figs. Used Smart Balance "spread" instead of shortening with spectacular results. These loaves are big(rose to the top of my 9 x 5 loaf pans when baking) & not at all heavy; moist but not gummy or greasy. Nice enough to make & freeze for beach guests - I believe this would freeze and warm up well. Gonna make another batch & freeze with the rest of the 29 ounce can of pumpkin given to me by someone who decided she "hates pumpkin". Guess what? I'm giving her 1/2 of one of these loaves today! Thank you Jo Ann L for a real keeper! Buster's friend
Tweaks
-
OMG - This is an awesome bread/cake! Slices beautifully - tender crumb that will hold up to toasting once fully cooled (I am eating it warm while typing!). Held the wonderful deep orange colour of the pumpkin well. The orange is a wonderfully subtle flavor - noticed more as a fresh but not at all bitter aftertaste/aroma. Used nutmeg instead of cloves (too lazy to grind them today LOL) & toasted my nuts - adding closer to a cup & 1/2. Used the raisins & added 6 ounces chopped dried Mission figs. Used Smart Balance "spread" instead of shortening with spectacular results. These loaves are big(rose to the top of my 9 x 5 loaf pans when baking) & not at all heavy; moist but not gummy or greasy. Nice enough to make & freeze for beach guests - I believe this would freeze and warm up well. Gonna make another batch & freeze with the rest of the 29 ounce can of pumpkin given to me by someone who decided she "hates pumpkin". Guess what? I'm giving her 1/2 of one of these loaves today! Thank you Jo Ann L for a real keeper! Buster's friend
RECIPE SUBMITTED BY
Jo Ann L
San Jose, CA
I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!