Reviewed: Jun. 5, 2008

This is SO yummy! I wanted to use up a can of mikans so I substituted those for the orange. This made the loaf very moist, maybe a bit too moist. I also left out the nuts because I don't like them. Even so, it is absolutely delicious and I will make it again very soon.

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Rachel

	Cooking Level: Intermediate Home Town: Chesapeake, Virginia, USA Living In: Toyonaka, Osaka, Japan
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Reviewed: Feb. 24, 2008

This is really very good. Not too sweet and not too orangey at all. Very moist as well. I did the orange in the food processor and it worked great. The only other thing I did differently was to use 1 cup whole wheat flour for 1 cup of white flour. And Craisins, just because I had them. Very very tasty!

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karen

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Rochester, Michigan, USA
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Reviewed: Feb. 5, 2008

This bread is truly delicious. It does need to be baked the whole time; shortcuts don't pay. Because of the comments of other reviewers I decided not to add quite all of the mashed orange, and the flavor combination was sensational.

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mom robin

	Cooking Level: Expert
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Reviewed: Jan. 29, 2008

This bread smells really good!!! I took off one star because I didn't really like having the orange in there. I was hoping the texture would be more bread-like. It's just a little too fudge-like for me.

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Jenn

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: Jan. 8, 2008

very good. never heard of using the whole orange before, but turned out very nice. I used whole wheat flour, and 4 egg whites to make a little healthier. this is great for breakfast, you get vitamin A, vitamin c, protein and fiber.

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jtoth77

	Cooking Level: Intermediate Home Town: San Dimas, California, USA Living In: Ontario, California, USA
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Reviewed: Jan. 3, 2008

Absolutely amazing! The orange really sets this one apart. Can't wait to make again! I quadrupled the recipe and made 16 mini-loaves with 3 navel oranges.

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L. J. Renner

	Cooking Level: Beginning Home Town: San Antonio, Texas, USA
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Reviewed: Dec. 25, 2007

Amazing. Gone in a day.

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AMHND

	Cooking Level: Intermediate Home Town: Fremont, Ohio, USA Living In: Charlottesville, Virginia, USA
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Reviewed: Dec. 19, 2007

It was good enough if you need a change I guess, but we all prefered normal pumpkin bread to this.

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abrasivepiano

	Cooking Level: Beginning
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Reviewed: Dec. 19, 2007

Fantastic holiday bread with a wonderful aroma! I used pumpkin pie spice, OJ instead of water, a little more pumpkin and cranraisins...it was ideal for my work holiday luncheon! Baked it in a bundt pan for an hour and it came out perfectly.

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Mrs. Chef Esh

	Cooking Level: Expert Home Town: Lancaster, Pennsylvania, USA Living In: Lititz, Pennsylvania, USA
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Reviewed: Dec. 11, 2007

I make this every Christmas without fail! Makes perfect small loaves for gifts and MUST have some for family and myself of course. This really is the best bread ever! The addition of the orange rind makes it very unique. Everyone wants more of this. Thanks so much for a perfect recipe!

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KOPECMA


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Reviewed: Nov. 20, 2007

Kitchen Aid Blender is the way to mix up that orange! I love this recipe just as it is, the orange and pumpkin make the loaf moist. I've made about 50 of these since I first discovered the recipe! Friends and family ask for the recipe all the time, try it, you won't be disappointed.

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kimkooks


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Reviewed: Nov. 13, 2007

I liked this bread. It is a heavy bread, but it is very moist. I followed the recipe exactly, except I used pecans instead of walnuts ( I hate walnuts)and instead of rasins, I used crasins. I figured cranberries and orange go great together and they did!

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BUSY GAL

	Cooking Level: Intermediate Living In: Indio, California, USA
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Reviewed: Nov. 9, 2007

I absolutely love this recipe! I had to restrain myself from making any changes, like I always do, so that I could find out why this recipe is rated so high. I am so glad I did. Very fragrant and plenty of flavor. Made one change-used whole wheat flour and baked for 70 minutes. You must try this recipe!!

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shawnessym

	Cooking Level: Intermediate
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Reviewed: Oct. 24, 2007

I used fresh cooked and pureed pumpking instead of canned. I used whole wheat flour instead of all purpose. I also substituted pecans for walnuts. It was great. I would use a little less orange next time. A very unique flavour for a loaf. I will be making this again.

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ahoffort


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Reviewed: Oct. 22, 2007

Delish! I doubled the recipe and used 1 can pumpkin (not quite 2 cups) and used 2 large cans mandarin organges (drained) in place of the whole oranges. Also cut down on the sugar and water (since the mandarin oranges have extra liquid). I've already made this 4 times in 2 weeks and given out the recipe twice!

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DawnG

	Cooking Level: Intermediate Home Town: Bristol, Virginia, USA Living In: Southlake, Texas, USA
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Reviewed: Oct. 14, 2007

Imagine all the wonderful fragrances of the holidays: pumpkin, orange and spices. That's what this orange pumpkin loaf bakes up to be. I was a little skeptical about using and entire oranges, but the results are fantastic. I prefer dried cranberries to raisins so that's what I used. Otherwise, I made no changes to the recipe as written and suggest that you follow it as well. You won't be disappointed.

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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