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

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Oct. 11, 2007

This is the all time best for orange and pumpkin lovers!!!! I add dried cranberries and make it in small loaves and put them in my holiday cookie baskets in the center.

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SUSANCAMP

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Reviewed: Oct. 2, 2007

YUM YUM YUM!!! I wanted to make some type of pumpkin bread since fall is finally here. This turned out wonderful, filled our house with such a wonderful pumpkin scent. The only thing I did differently was instead of adding a processed orange, I added the juice of two oranges and the zest of 1. It turned out perfect, has a nice blend of pumpkin & orange. The outer layer of the loaf was nice & crunchy, didn't need anything added to it. Thanks so much for this recipe, I will definitely be making this during the holidays. Thanks so much!

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carolinamom

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Reviewed: Jun. 24, 2007

omgoodness gracious. this was so freaking yummy, but i felt like murdering the loaf during the baking process. it was literally in the oven for over 2 hours and still overly moist in the middle. i did everything possible to cook the middle, including slicing the bread before it was done cooking. and argh i was getting so frustrated. however, i think i may have been the one to blame, because i melted the butter and replaced half of it with applesauce. This made it practically fat-free and really moist, but it would not cook in the middle. also, for those who are as lazy as i am, there is no need to stick the orange in a blender. i simply peeled it, squeezed it, and then just pretty much added the extra chunks.

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Demimi

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 30, 2007

Really good loaf, but I will also cut down on the orange a bit next time, as the pumpkin is overpowered. I also had difficulty with the food processor (small chopper) not getting all the peel into small enough pieces so next time I'll zest first. I had to pick all the big pieces out of the batter and cut them by hand! Yikes! Other than that, definately a keeper!

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lares

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Reviewed: Jan. 28, 2007

I substituted dried cranberries for the raisins and left out the nuts. This recipe is awesome! My mom is a super-chef and she couldn't duplicate it! This is the first recipe I've had my family of chefs *request* that I make for Christmas. Delicious!

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DLAMB3

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Reviewed: Dec. 17, 2006

This recipe was good, but not my favorite pumpkin bread recipe. I went with what the recipe said and I have to agree with the others, the orange flavor of one whole orange is just too strong. I also left out the raisins and used splenda instead of sugar. Also as a plus, it did stand up to my forgetting it in the oven for a while. :)

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Dec. 17, 2006

This recipe is sooo good! When I was little my mom used to make this but she lost the recipe. I suprised her last year with this recipe when she came down and WOW! Just like the one mom used to make! So good with cinnabutter!

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nellie

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Reviewed: Dec. 12, 2006

This was a very good, moist bread but, as others have said, there is just too much orange. I'd leave out the peel next time since that's where so much of the overpowering orange taste comes from.

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amyavalyn

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Reviewed: Nov. 28, 2006

Wonderful!! I used a blender for the orange and added a few mini choc. chips. Made 1 loaf and 18 mini muffins!!

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SWIMINCIRCLES

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 23, 2006

Amazing! The nuts make it so don't skip them if you don't have to. Mine took 1hr 10min to bake.

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Bethany

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Reviewed: Nov. 19, 2006

I don't really "appreciate" sweet, quick breads - but this one is a winner! I doubled the recipe and used three mandarine oranges (311 grams total). Excellent. It made one regular loaf as well as five "mini" loaves. I put chocolate chips in some and dried cranberries in others - very happy!

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OBRIGADA

Cooking Level: Intermediate

Home Town: Taylor, Wisconsin, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Nov. 11, 2006

This bread is fantastic! The combination of flavors compliment each other quite well. I've had many requests for this recipe. In fact I have a girlfriend who now expects this as her gift each Christmas.

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TABBY73

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Reviewed: Oct. 21, 2006

Followed the recipe exactly and it was so yummy! Very moist and delicious. Will make this again. Thanks!

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STACYWESLEY

Cooking Level: Intermediate

Living In: Chisholm, Minnesota, USA

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Reviewed: Oct. 2, 2006

Yumos! I made this and my family loved the pumpkin and orange together, however, the orange is a little overpowering-I'll use less next time and I used 1/2 teaspoon cinammon, 1 teaspoon pumpkin spices, and subsitutes dried cranberries for the raisins.

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Lauren

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 2, 2006

I love how the orange and the spices compliment the pumpkin flavour. The only modification I made was that I grated an orange and then squeezed all the juice and pulp, rather than putting the whole thing in a food processor.

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erinlyn

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

I've made this several times now, both following the recipe exactly, and halving the orange and using more pumpkin. Both ways it turns out great. I just made a batch last night by filling wide mouth mason jars half full and baking the bread in the jars. Those turned wonderfully, so I think I'll be doing lots more for Christmas.

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EVAMGREEN

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Orange Pumpkin Loaf

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