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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rachiksd

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 9, 2008

Delicious! I did use Splenda instead of sugar. I made 6 muffins and put the rest in a bread pan. Some didn't seem to care for the orange peel flavor, so the next time I might peel half before I grind it. My husband and i thought it was amazing!!!!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Oct. 5, 2008

I made this for the first time this weekend for a fall brunch. It was wonderful! I substituted sweetened dried cranberries instead of raisins for more of a holiday look and flavor. The orange is a wonderful addition to the pumpkin - gives it a brighter and fresher taste. I'm making another loaf to take to work tomorrow, if it makes it out of the house...

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ULTRAGIRL

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Reviewed: Oct. 1, 2008

Everyone loves this! It's better than giving pumpkin pie for dessert, because it has less sugar and calories than pie. The loaf is mostly sweetened with the orange instead of SUGAR! Thank you so much for posting this recipe. I have one cooling on the stove right now!

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AspirationchaseR

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

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Reviewed: Jun. 4, 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: Stockholm, Stockholms, Sweden

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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: Tualatin, Oregon, 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: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, 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: Riverside, California, USA

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Reviewed: Nov. 9, 2007

Just so good!

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sugarcake1

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Orange Pumpkin Loaf

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