The Best Pumpkin Bread with Apples and Oranges




2 cups sugar
2 eggs
1 cup canned pumpkin puree
1/2 cup oil
2-1/2 cup flour
1-1/2 tsp. baking soda
1-1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 md. orange, juice and grated peel
1 apple, peeled, cored and grated
1/2 cup yellow raisins
1/2 cup chopped walnuts


Beat together first 4 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inch), place pans on a cookie sheet and bake in a 325 F. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.

Yields 4 mini-loaves. Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan. Adjust cooking time and bake at 350 F. until cake tester, inserted in center, comes out clean.

Easiest & Best! Coffee Cakes and Quick Breads..R. Darling

Author's Comments

Deeply flavorful and rich with the subtle addition of apples and orange.

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