Recipe by Carol
"You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 cups
I just bought a Kitchen Aid blender that made quick work of that orange, the bread is the best one I have in my collection of recipes. I took it to work, emailed it to friends, during the holidays it made the rounds of all my family and friends, I got nothing but rave reviews!! Will make again and again.
This bread was too sweet, too much cloves, slightly bitter from all the orange peel. I certainly won't make it again.
I made two loaves last night (using dates instead of raisins, since that's my preference)and brought a few slices to work. The bread got rave reviews. It bursts with flavor and has a nice texture. This is a keeper. I will make 4 loaves tonight - one to freeze, the rest to give to friends. Thank you for sharing this great recipe.
I tried this recipe as written and it was delicious!! I also tried it using Sucanet instead of sugar and Spelt flour instead of white flour and it was just as delicious!!
I used a large Clementine in this recipe. I made muffins out of this recipe as well. I only made two small changes in this recipe and that was using 1 1/2 teaspoons pumpkin pie spice instead of the individual spices and I used pecans instead of walnuts, as we do not like walnuts. I got 18 medium sized muffins out of one recipe. I baked them at 350* for exactly 20 minutes. I have to say that the orange and pumpkin combined is just amazing. I love it. I think using the whole clementine is absolutely genius. I would have never thought of it. It's one of the moistest muffins I've ever had and the sweetness is just where it should be. My one issue is that it dosen't have enough "stuff". For me, this needs more raisins. Next time, I'll double the amount of raisins. I think this would be EXCELLENT with chopped fresh cranberries, too. I'm quite impressed with the use of the whole orange. Very smart. It's great now, I can only imagine how good it will be tomorrow after it sits overnight.
WOW!! The flavors of this bread are just to die for!! I had a hard time telling when this bread was done though - toothpick came out dry, but the bread wasn't done. I didn't realize this until it had cooled, so I put it back in at 350 for 20 minutes. Did the trick! So there's some advice if you think you underbaked the bread. I made this bread a second time, and baked it for 1 hour and 10 minutes. Perfect! Thanks for the recipe!!
Lordy.. this is *really* moist and yummy :)
This is a treat to make. With the aroma and the texture you can't miss. Eaten plain without any other condiments it takes care of it's self. Yum.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Pumpkin Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make super-moist pumpkin bread with chocolate chips.
Learn how to make this classic seasonal treat--holiday pumpkin bread.
See how to make a simple pumpkin bread that’s always moist and delicious.