Orange Pumpkin Loaf

A whole orange is ground to make this moist pumpkin loaf. Good with an orange cream spread, butter, or plain.

Yield

12 servings

Ingredients

1 large orange
1/3 cup butter, room temperature
1 1/3 cups granulated (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

Directions

Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with cooking spray.

Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.

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.

Bake in preheated oven for 1 hour, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire cooling rack.

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