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    You are in: Home / Recipes / Pumpkin and an Orange Bread Recipe
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    Pumpkin and an Orange Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Jo Ann L's Note:

    Yes, a whole orange. No, you don't peel it. You just remove any seeds. No, you won't have yucky pieces of peel in your bread. No, it won't be bitter. It's moist and delicious. The division secretary at school gave me this recipe several years ago. I like it because it's good, and because nobody ever believes it has a whole orange in it.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Cream shortening and sugar.
    2. 2
      Cut orange in several pieces (rind and all), removing seeds if necessary.
    3. 3
      Place in blender with the water and puree.
    4. 4
      Add the orange mixture, eggs and pumpkin to the sugar mixture.
    5. 5
      Add remaining dry ingredients and mix well.
    6. 6
      Stir in nuts and raisins.
    7. 7
      Pour into 2 greased 9x5 loaf pans.
    8. 8
      Bake at 350 degrees for 1 hour and 10 minutes.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on November 04, 2002

      55

      This bread was so moist. The orange gave the bread a great flavor. I took some to work and it was gone in no time. Thanks for a wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2002

      55

      Made this over the weekend - fabulous! Of course, there are none left. I made one loaf of bread and used the rest of the batter to make muffins and added a streusel top! Yummy and easy for my college son to take back to school. Thanks for a great treat that will be made again and again.

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

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    Nutritional Facts for Pumpkin and an Orange Bread

    Serving Size: 1 (2254 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3062.4
     
    Calories from Fat 945
    30%
    Total Fat 105.0 g
    161%
    Saturated Fat 23.9 g
    119%
    Cholesterol 423.0 mg
    141%
    Sodium 3557.5 mg
    148%
    Total Carbohydrate 502.0 g
    167%
    Dietary Fiber 15.2 g
    60%
    Sugars 308.0 g
    1232%
    Protein 46.5 g
    93%

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