Orange Pumpkin Bread

Orange Pumpkin Bread

  • Prep Time: 30 mins
  • Total Time: 1 hrs 40 mins
  • Yield: 2loaves

    • About This Recipe

    “Southern Living; a must for my fall baking. Smells incredible.”

    Ingredients

  • 2/3 cupshortening
  • 2 2/3 cupssugar
  • 4eggs
  • 3 1/3 cupsall-purpose flour
  • 2teaspoonsbaking soda
  • 1/2 teaspoonbaking powder
  • 1 1/2 teaspoonssalt
  • 1teaspoonground cinnamon
  • 1teaspoonground cloves
  • 1 (16ounce) cans pumpkin
  • 2/3 cupwater
  • 1/4 cuporange juice
  • 2/3 cupraisins
  • 2teaspoonsgrated orange rind

    • Directions

  • Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
  • Add eggs, one at a time, beating after each addition.
  • Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
  • Add water and orange juice, mixing well.
  • Stir in raisins and orange rind.
  • Spoon batter into two greased and floured 9x5x3-inch loaf pans.
  • Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes; remove from pan and cool completely on wire racks.

    • Reviews

  • “Delicious bread!Easy to make and smelled wonderful as it was baking.Will definitely make this again.”

  • “This finished out my week of pumpkin baking. Wow, another winner. The bread was slightly dense. Had a terrific orange-pumpkin-spice flavor. We ate it warm with some honey butter. Yummmmmy!!! Thanks Nurse Di.”

  • “Oh my goodness. This bread tastes so delicious. Turned out very moist and tender. You are right, it does fill the house with a wonderful smell. Family and I throughly devoured this. Thanks Nurse Di.”

  • “Thanks for a great new favorite!!!I will be making this from now on out!!!Great moist loaf with light orange flavor!!! Thanks again NurseDi!”

  • “Oh my stars in heaven!! This bread is OUTSTANDING and sooo DELICIOUS!!! I ate about one-third of it all by myself. Pumpkin and orange flavors really go well together. The bread was soft and moist. I am making another loaf to take to my mom. Thanks NurseDi.”

  • “This is a delightful change from regular pumpkin bread. My daughter doesn’t like raisins so I used Craisins instead and it was good. I made 3 loafs of 7 x 3 aluminum pans and it was plenty. That way I could give some to each daughter. Thanks, Carole in Orlando”

  • “This is the best pumpkin bread I have ever made or tasted. The orange flavor mingles well with the pumpkin flavor and the spices just enhance it all. I like it best served warm. Even my picky teenagers enjoyed this. Thanks Nurse Di.”

  • “I don’t know if I can add anything that hasn’t already been said. This bread is exquisite. The pumkin and orange flavors work well together. The texture was moist and we liked the raisins. Spread some honey-butter on top. My Gawd, it is good.”

  • “I have to agree with the other reviewers. This bread is the BEST!! Much better than any I have ever tasted. I gave one loaf to my Gran and she said it was wonderful too. Moist and a pleasantly spiced flavor. Thank-you so much Nurse Di.”

  • “Great Bread,Deliciuos,Moist,filled the house with a good aroma while baking. Delicious toasted.We love the added orange flavor. It’s a keeper. Thanks NurseDi.”

  • “Very good. Bread was very moist and smelled wonderful. I’ve found a new fall favorite recipe! Thanks for sharing!”

  • “2 Thumbs up!Made it last night…it was Great!I glazed the loafs with a glaze of powdered sugar, orange juice, and almond extract.It just dressed them up a little.I will be passing this recipe on, thanks.”

  • “Flavor and texture were lovely.I taste no orange at all, but even so, this is a fabulous, moist pumpkin bread.I made one large loaf and 4 mini loafs out of this recipe, so I have some to give for gifts.Thanks for sharing!”

  • “Everyone else has said it all! This is super. Now I can make something other than banana bread for a change! Thanks for sharing.”

  • “5 stars – excellent !I did not add the cloves, raisins or orange rind, but used more oj and less water (half cup oj / third cup water). Also, increased the cinnamon to 2 1/2 t., added 1/2 t. nutmeg and decreased the sugar to only 1 cup.Not quite the recipe as stated … altered a little by matter of taste/preference.Again … 5 stars … and then some!!!”

  • “I left out the raisins (hubby hates raisins), but otherwise followed the recipe for the batter.I made about 3 dozen standard muffins (baked for 20 minutes).Very light and tasty.”

  • “Delicious! Just the right amount of spices and nicely moist. I used dried cranberries rather than raisins and halved the recipe successfully.”

  • “Oh Di, this is wonderful!!!!! I just snuck an end piece (my favorite cut) and it’s fabulous!!! I left out the nuts as a preference, but other than that, I made exactly as written!!”

  • “GREAT! Easy and delicious. one that I will always use. I made no changes it worked out perfectly. thank you for posting”

  • “So freakin’ good! Loved the flavors of pumpkin and orange together. The bread is very moist and bakes up perfectly. Gave out one as a gift and hoarded the 2nd loaf. Thank you for posting this! I’ll be making it every year for my fall/winter baking.”

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