Reviewed: Oct. 12, 2003

Wonderfully moist and flavorful. We enjoyed this and will be making it again. The only thing that I might do differently is add more spices. This is definitely a keeper. Thank you for this wonderful recipe! :)

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JODIWOOD

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Reviewed: Oct. 8, 2003

I don't think I've had a pumpkin loaf this good, ever! The orange and pumpkin make a perfect mix, and it stays moist for days. I frosted it with vanilla icing and keep it in my fridge for a quick snack--The kids love it, and even if it does have a lot of sugar, it also has a great kick of Vitamin C!

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MJONES003

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Reviewed: Sep. 30, 2003

So moist and the flavors compliment each other nicely. I am not a fan of pumpkin, but this is a recipe I will definitely make again...especially for company as the aroma that filled the house as it was cooking is perfect for a fall gettogether

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TRICIA2431

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Reviewed: Sep. 21, 2003

This is fantastic! I doubled the recipe, and made two loaves. I left our the raisins (don't love them) and cooked for an extra 10 minutes. I'm going to leave one loaf plain and top the other with an orange cream cheese frosting - I baked these 4 hours ago and my kitchen still smells WONDERFUL!THANKS!

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Kate Hart

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Reviewed: Aug. 27, 2003

This was absolutely FABULOUS! I oiled a bunt pan then dusted it with granulated sugar before pouring the batter in, it made a nice sweet crust-yummy! This recipe is a keeper!

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TYEBUG

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Reviewed: Dec. 19, 2002

I just found this site by accident while doing a web search for pumpkin bread recipies. This one looked good, so I gave it a try. My wife and I loved it! The orange gave it a real good zip! I even sent the recipe to mom!!

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MDSanders1977

Cooking Level: Expert

Living In: Los Banos, California, USA

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Reviewed: Dec. 17, 2002

WOW!! The flavors of this bread are just to die for!! I had a hard time telling when this bread was done though - toothpick came out dry, but the bread wasn't done. I didn't realize this until it had cooled, so I put it back in at 350 for 20 minutes. Did the trick! So there's some advice if you think you underbaked the bread. I made this bread a second time, and baked it for 1 hour and 10 minutes. Perfect! Thanks for the recipe!!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 1, 2002

Great flavor! I substituted cranberries for the raisins and they worked wonderfully. My only complaint is that the outside and the top becomes sticky and a little mushy, but that's nothing new with dense breads and the flavor more than makes up for it. I will make it again and again!

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KIRVIN

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Reviewed: Nov. 21, 2001

We liked it better with less o.j.

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Julie

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Reviewed: Jan. 30, 2001

I love this bread! The taste is just perfect with the whole orange in it. I will make this again.

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SHARONYOUNG

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Reviewed: Jan. 14, 2001

I just bought a Kitchen Aid blender that made quick work of that orange, the bread is the best one I have in my collection of recipes. I took it to work, emailed it to friends, during the holidays it made the rounds of all my family and friends, I got nothing but rave reviews!! Will make again and again.

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Jan. 3, 2001

This is a treat to make. With the aroma and the texture you can't miss. Eaten plain without any other condiments it takes care of it's self. Yum.

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JANET5

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Reviewed: Dec. 24, 2000

Blender does not chop up orange very well. Otherwise great!

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COOKNCOW

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Reviewed: Dec. 21, 2000

Lordy.. this is *really* moist and yummy :)

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STEEB

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Reviewed: Dec. 18, 2000

I tried this recipe as written and it was delicious!! I also tried it using Sucanet instead of sugar and Spelt flour instead of white flour and it was just as delicious!!

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PAMELA LOGSDON

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Reviewed: Nov. 28, 2000

Great quick bread!!! Wonderful new addition to our Thanksgiving meal. Everyone was fasinated that a whole orange (peel and all) was an ingredient in this recipe. Christine

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