Orange Pumpkin Bread
 Orange pumpkin bread, made with a whole orange, raisins and pecans.
 Serves 12
 15 minutes preparation
 60 minutes cooking
 1 hour 15 minutes
243 calories, 7g fat, 41g carb, 4g protein, 284mg sodium
4.4 (2) user ratings
  • 1 large orange
  • ⅓ cup canola oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • ⅓ cup water
  • 2 cups white flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ cup raisins
  • ½ cup pecans, chopped (optional)

Preheat oven to 350 ℉. Cut orange into wedges, remove seeds, process orange, peel and all in a food processor until finely chopped. In a large bowl, cream oil, sugar until smooth. Beat in eggs one at a time, then stir in pumpkin, water and orange. In a separate bowl, mix the dry ingredients together. Stir into batter until just until moistened. Fold in raisins and nuts. Spray 9x5 inch loaf pan with non-stick spray (or use multiple smaller pans). Spoon mixture into bread pan(s). Bake for 60 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes, remove from pan and cool. For easier slicing wrap and store overnight..


Parchment paper on the bottom helps the loaves come out clean. Smaller loaves require less time, 45 minutes or so.

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