Reviewed: Oct. 1, 2006

The first time I made this I followed it to the letter. The 2nd time I used an entire 15 oz can of pumpkin and only 1/4 of an orange. I mixed them together in the blender before adding them to the rest of the ingredients. Much better! The whole orange overpowers the pumpkin, so less gives you a hint of orange and plenty of pumpkin flavor. Yummy!

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VIVIAN-SCOTT

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Reviewed: Oct. 1, 2006

This was fantastic, love the orange and pumpkin together. My recipe had some changes though. I used half whole-wheat flour in the recipe. I only used 1 cup of sugar per loaf, not 1 1/3 cups. I used macadamia nuts and chocolate chips instead of walnuts and raisins, and in my two-loaf recipe I used one orange and one lemon. I also had to bake for an additional half hour in order to get the center solidified. Next time I will try a Bundt pan or cupcakes instead. It came out very cake-like and sweet. We had it for dessert last night and for breakfast this morning. I would consider making it for a special occasion in place of cake!

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MSLAURA

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Reviewed: Sep. 22, 2006

This may be my new favorite recipe for pumpkin bread, very nice change!

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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 7, 2006

This was absolutely delicious just as sumbmitted, but since I know I will be making it SO many more times in the future, I'm looking forward to varying the nuts and fruit. Mmmm! But again, 5* as is, no need for improvement if you ask me! Thank you so much for posting this!

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TiffanyQ

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Reviewed: Jan. 13, 2006

This is the best ever recipe. I am diabetic and cut the sugar down to half the amount. It was so flavourful and moist, that the kids didnt even notice the sugar missing. I will make this again, but double the recipe as one loaf isnt enough.

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heart

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Reviewed: Dec. 29, 2005

Very good and easy to make. Tastes even better after 1 day of sitting.

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ANDREA GARDNER

Cooking Level: Intermediate

Home Town: Petal, Mississippi, USA

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Reviewed: Dec. 19, 2005

really loved this! doubled the recipe so i could just use 1 can of pumpkin and used dried cranberries and pecans. made 3 smaller loaves that way.

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COmama2six

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Reviewed: Dec. 4, 2005

YUM! I substitute chocolate chips for the raisins, pecans for the walnuts, and add the following spices from another recipe: 1 tsp nutmeg and 1/4 tsp ginger. Mini-loaves make wonderful gifts, or I often make a big loaf, slice it up, and serve it on a platter for parties. It always disappears and gets great compliments! Definitely cook a little longer.

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CarolinaGirl

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Reviewed: Oct. 31, 2005

I brought this loaf to work for my co-workers today as a Halloween treat. It's moist and has a very unusual and fresh flavor. It did take about an hour and ten minutes to cook, and I substituted nutmeg for the cloves. It's delicious, and two of my co-workers have told me it's the best pumpkin bread they've ever had. I will definitely make this one again. Thanks, Carol!

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KIWIK77

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Reviewed: Oct. 23, 2005

A wonderful orange flavor with the dense texture of a pumkin bread. My family loved it! In fact, I am already being requested to make more (and I doubled it the first time). It is in my recipe box permanently! As for advice, I found doubling the recipe yielded three 7 x 3 loaves.

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SHELLY_R

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Swartz Creek, Michigan, USA

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Reviewed: Oct. 9, 2005

amazing! made it late at night, my house smelled like i was baking all day! i was fighting myself to eat it till my kids asked me for a slice.fantastic !!!! i followed some suggestions re: baked in 10" bundt pan & for an extra 10 minutes; replaced raisins with cranberries. very yummy ! very moist!thank you for this recipe it's a keeper and will sure be a family favourite.

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aidynne

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Reviewed: Oct. 6, 2005

Wonderful! The orange really added a unique twist. I also used dates instead of raisins, as suggested and it was fabulous. I added an extra 1/2 tsp of cinnamon and used milk instead of water. It made a little more than one loaf, so I made a mini loaf with the extra batter. The texture was perfect. Not a bit underdone on the inside, but I may have baked it longer than an hour. I just baked it until a toothpick came out clean. Fantastic recipe!!!

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EatFoodNow

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Reviewed: Aug. 7, 2005

Moist and delicious! Love the combination of pumpkin and orange together! Jan

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ELSIEMOO59

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Reviewed: Nov. 24, 2004

I love this bread. I've been making it for the holidays for 3 or 4 years now. It has always been a hit with everyone. I make my own butter for it with some "pumpkin pie" spice in it. I love the way the flavors mix, but the bread is great with or without the butter.

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N8JONES

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Reviewed: Nov. 19, 2004

This is truly a delicious loaf. My family wouldn't eat anything with pumpkin in it until I made this loaf. Friends and family can't get enough of it. Everyone who has tried it here has requested the recipe. I've even made it into muffins. It really is a "keeper"

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Sandy at Home

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Reviewed: Mar. 16, 2004

I thought this bread was exceptionally good! The aroma as it is almost finished baking is wonderful! I really enjoyed the texture when it was warm. I iced mine with a vanilla icing, but it didn't really need any. One of my favorites!

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go2thelimit

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Reviewed: Feb. 18, 2004

I've had pumpkin breads I liked better. This didn't have as much flavor as I'd hoped it would have. I added nutmeg and cinnamon but it still seemed to be missing some sort of kick. I'd make it again, but not until I played around with the recipe.

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NITROJEN

Home Town: Elk Grove, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 3, 2004

This was so good, everyone loved it! (I made it without raisins) Also very good with Cool Whip spread on top!

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Kelly H

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Reviewed: Nov. 13, 2003

This was excellent. It makes a lot and is very heavy, like a cake, so make sure you have lots of people to feed! I made it for a ladies' brunch and everyone enjoyed it. You'll want to cook this longer than the specified time, like some others suggested; probably 15 to 20 minutes longer. It looked like it was done on top for me, but it wasn't. I didn't realize it was still uncooked a bit in the center of the loaf until I started slicing. Fortunately, I still had enough done pieces to serve.

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TANYA93

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Reviewed: Nov. 11, 2003

Thanks Carol for this great fall recipe. I didn't have raisens so I used dried cranberries. I made the loaf for my ladies Bible Study group. I should say my second loaf, The first smelled so good baking I just had to sample it. Thanks again for sharing.

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honey bee

Cooking Level: Expert

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Orange Pumpkin Loaf

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