Orange Pumpkin Loaf

(This is my sister's picture as my camera went missing!)

 

Hi everyone! I said I would share the recipe for the Orange Pumpkin Loaf that I made the other day so here it is. Sorry that the ingredients are printed in the long list that they are, but I copied this and this is how it turned out. It is a delicious bread, well worth trying, but not good for a dieter! Oh well- I think it's worth enjoying the pumpkins while they are around and fresh! Oh and by the way, I used dried cranberries instead of raisins, but that's just my taste. I included a link to a little video about cinnamon. My favorite spice! I stock way up on cinnamon when it comes this time of year.

Original recipe makes 1 9x5-inch loaf Change Servings

• 1 large orange
  1/3 cup butter, softened
• 1 1/3 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup water
• 2 cups all-purpose flour

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1/2 cup chopped raisins

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Directions (prep time 30 min.)

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. (or blender.) 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 (or dried cranberries). 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.

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• All about Cinnamon