Reviewed: Nov. 4, 2009

Had a very spicy kick to it. I didn't add the raisins or nuts. Instead, I used a simple icing on top (about 1/2 a cup of pwdrd sugar with about a tsp. of oj). Nobody in my house liked it except my husband, which is really weird because he is NOT a bread eater! I liked it with my coffee this morning and the taste grew on me so I will bump up to 4 stars (: Made a very beautiful loaf that held up well when sliced and was very moist, I really did like the texture. Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 24, 2009

This is really delicious!! Sweet and just yummy!

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Kathy

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Reviewed: Oct. 19, 2009

this is a great recipe!!was moist and delish!!

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mamacancook

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This bread was too sweet, too much cloves, slightly bitter from all the orange peel. I certainly won't make it again.

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danube66

Cooking Level: Expert

Home Town: Budapest, Pest, Hungary

Living In: Carmel, Indiana, USA

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Reviewed: Oct. 11, 2009

Tried this for Thanksgiving and it's definitely a keeper. Moist and delicious without butter or spread of any kind. I'll be making it again.

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D

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Reviewed: Sep. 26, 2009

AMAZING! Giving it 5 stars because it was so tasty, I used fresh pumpkin puree that I had on hand in the freezer for this, delicious! The only thing I might possibly change is cutting it down to a half of an orange. as the taste of the orange was a little overpowering. Maybe I would not include the entire peel and rind of it, just the orange slices themselves. I used sunflower seeds instead of nuts, mmmm mmmmmmmm good! Thanks for the great recipe. :)

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Feb. 10, 2009

a little bitter and it turned out too fragile for me, but otherwise i liked it. I substituted chopped dates for the raisins

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Adrian Currier

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Reviewed: Dec. 26, 2008

Great tasting Orange loaf. I would have to say that the Pumpkin taste gets a little lost in this but it is still so full of flavor and delicious that it definitely deserves 5 stars hands down. I didn't use raisins because of my kids but in my opinion that would have been great too. I would recommend baking it longer because towards the bottom it was still a little uncooked. A keeper and great any time of the year though.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 19, 2008

Fabulous recipe!!! Just perfect. Moist and all the smells and flavors of Christmas.

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Joycie

Cooking Level: Professional

Home Town: Vidor, Texas, USA

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Reviewed: Dec. 17, 2008

I didn't care for this very much, but I think it was just personal prefrence. I might make again, but I would just use the inside of the orange and zest it. The orange peices were a little too hard for my taste. But otherwise it would have been very good.

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Cyndi

Cooking Level: Professional

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Reviewed: Dec. 14, 2008

My husband loved this Orange Pumpkin bread that he ate half the loaf as soon as it was cool enough to cut. Thanks for sharing. I'll make this one again!

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Ciara Hughes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 11, 2008

Yum! I used a blender to mash the orange and added the 1/3 cup of water to help it along - that seemed to work for me.

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: Nov. 18, 2008

This is the ultimate pumpkin bread! Everyone who sampled it was won over on first taste! The combination of flavors is genius - don't change a thing the first time you make it. The spices are perfectly balanced - I'm not crazy about cloves, but follow the recipe and you will see what I mean... And always bake an item until it is done - ovens can vary so much that it is usually not possible to say exactly how many minutes to bake something. Learn how to test by touch and using a cake tester, as well as by how the sides shrink from the pan, and you will find the perfect time for your oven. You MUST try the loaf!

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LIZZYG2

Cooking Level: Expert

Living In: Grand Prairie, Texas, USA

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Reviewed: Nov. 18, 2008

This is an extraordinary bread. The first time I made it I grated the outer orange peel and then put in the orange sections thinking if I used the whole orange it would be too bitter. The next time I followed the directions using the whole orange and the difference was remarkable. So follow the directions! I did try different nuts as I had hazelnuts on hand and I prefer them to the walnuts. I also used craisins because I had them and thought they would go well with the orange. I used fresh cooked squash instead of canned and I had to eliminate the water because my squash was a bit watery- so beware if you go that route. This is a wonderful recipe- my husband and I eat it for breakfast, afternoon and late evening snack. Can't get enough. Thanks so much for the recipe.

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Erin

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

This was delicious. I made it just as it was written and I won't change a thing in the future. I might mix up the type of nuts or change the raisins to dates just to try it, but it was delicious as written!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Nov. 6, 2008

Amazing bread, definitely puts you in the holiday mood. Mine turned out very heavy and moist. Might have been because I used 3 small satsumas instead of 1 lg orange and there's was too much juice that way. I substituted craisins for nuts since my son has a nut allergy. Recipe made too much for my loaf pan. Next time I'll put some into muffin tins.

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Renee

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Reviewed: Nov. 4, 2008

This is a very good recipe. It's incredibly moist. The orange flavor was a little to stong for me, so next time I won't put as much in.

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

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Reviewed: Oct. 25, 2008

I thoroughly liked this recipe. I had no problem with the slight bitterness from the whole orange rind (as I don't like things that are overly sweet) nor did I have a problem with the overpowering orange taste (as I like the orange taste better than the pumpkin taste and am still getting the benefit of the beta-carotene). I used cooked fresh pumpkin rather than canned and baked the loaf 1 hour and 20 minutes because of the many people who complained of the loaf seeming to come out underbaked. Mine came out perfectly. I'm saving this recipe.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 24, 2008

This is the best pumpkin bread I have ever eaten! I was a little leary about using a whole orange, but did so and was glad I did. We do not care for raisins, so I eliminated them. I also substituted pecans for the walnuts. This is definitely a keeper. I will be using this to make mini-loaves for Christmas this year. Thanks for sharing this recipe.

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Donna H

Cooking Level: Intermediate

Home Town: Imperial, Missouri, USA

Living In: Robertsville, Missouri, USA

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Reviewed: Oct. 16, 2008

I would give this a five- but the whole orange thing made me drop it to a 4. I'm a pastry cook and let me tell you...there is no benefit to putting the whole orange in...it will just add bitterness. Peel the zest and segment the orange. Then blend it. I made it this way and it was delicious. It is a very moist and heavy bread. I used dried cranberries and it all went well together. Will become a regular for me.

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