Orange Pumpkin Loaf

Orange Pumpkin Loaf

150

"You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins."
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Ingredients

1 h 40 m servings 286 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
  3. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
  4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Reviews

150
  1. 175 Ratings

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Most helpful positive review

I made two loaves last night (using dates instead of raisins, since that's my preference)and brought a few slices to work. The bread got rave reviews. It bursts with flavor and has a nice textur...

Most helpful critical review

This bread was too sweet, too much cloves, slightly bitter from all the orange peel. I certainly won't make it again.

I made two loaves last night (using dates instead of raisins, since that's my preference)and brought a few slices to work. The bread got rave reviews. It bursts with flavor and has a nice textur...

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 holid...

I used a large Clementine in this recipe. I made muffins out of this recipe as well. I only made two small changes in this recipe and that was using 1 1/2 teaspoons pumpkin pie spice instead of ...

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!!

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 unti...

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

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.

We liked it better with less o.j.

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