You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Carol

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
1 9x5-inch loaf
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

    Advertisement
  • 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 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.

Nutrition Facts

286 calories; protein 4.6g; carbohydrates 47.9g; fat 9.5g; cholesterol 44.6mg; sodium 369.4mg. Full Nutrition
Advertisement

Reviews (205)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2004
I just bought a Kitchen Aid blender that made quick work of that orange, the bread is the best one I have in my collection of recipes. I took it to work, emailed it to friends, during the holidays it made the rounds of all my family and friends, I got nothing but rave reviews!! Will make again and again. Read More
(68)

Most helpful critical review

Rating: 1 stars
10/15/2009
This bread was too sweet, too much cloves, slightly bitter from all the orange peel. I certainly won't make it again. Read More
(10)
234 Ratings
  • 5 star values: 169
  • 4 star values: 53
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
11/30/2004
I just bought a Kitchen Aid blender that made quick work of that orange, the bread is the best one I have in my collection of recipes. I took it to work, emailed it to friends, during the holidays it made the rounds of all my family and friends, I got nothing but rave reviews!! Will make again and again. Read More
(68)
Rating: 5 stars
11/12/2003
I made two loaves last night (using dates instead of raisins, since that's my preference)and brought a few slices to work. The bread got rave reviews. It bursts with flavor and has a nice texture. This is a keeper. I will make 4 loaves tonight - one to freeze, the rest to give to friends. Thank you for sharing this great recipe. Read More
(62)
Rating: 4 stars
12/15/2011
I used a large Clementine in this recipe. I made muffins out of this recipe as well. I only made two small changes in this recipe and that was using 1 1/2 teaspoons pumpkin pie spice instead of the individual spices and I used pecans instead of walnuts, as we do not like walnuts. I got 18 medium sized muffins out of one recipe. I baked them at 350* for exactly 20 minutes. I have to say that the orange and pumpkin combined is just amazing. I love it. I think using the whole clementine is absolutely genius. I would have never thought of it. It's one of the moistest muffins I've ever had and the sweetness is just where it should be. My one issue is that it dosen't have enough "stuff". For me, this needs more raisins. Next time, I'll double the amount of raisins. I think this would be EXCELLENT with chopped fresh cranberries, too. I'm quite impressed with the use of the whole orange. Very smart. It's great now, I can only imagine how good it will be tomorrow after it sits overnight. Read More
(60)
Advertisement
Rating: 5 stars
04/11/2003
I tried this recipe as written and it was delicious!! I also tried it using Sucanet instead of sugar and Spelt flour instead of white flour and it was just as delicious!! Read More
(46)
Rating: 5 stars
08/24/2005
WOW!! The flavors of this bread are just to die for!! I had a hard time telling when this bread was done though - toothpick came out dry but the bread wasn't done. I didn't realize this until it had cooled so I put it back in at 350 for 20 minutes. Did the trick! So there's some advice if you think you underbaked the bread. I made this bread a second time and baked it for 1 hour and 10 minutes. Perfect! Thanks for the recipe!! Read More
(43)
Rating: 5 stars
04/11/2003
Lordy.. this is *really* moist and yummy :) Read More
(28)
Advertisement
Rating: 4 stars
10/24/2003
This is a treat to make. With the aroma and the texture you can't miss. Eaten plain without any other condiments it takes care of it's self. Yum. Read More
(27)
Rating: 5 stars
12/14/2002
Great quick bread!!! Wonderful new addition to our Thanksgiving meal. Everyone was fasinated that a whole orange (peel and all) was an ingredient in this recipe. Christine Read More
(23)
Rating: 4 stars
04/11/2003
We liked it better with less o.j. Read More
(22)
Rating: 1 stars
10/15/2009
This bread was too sweet, too much cloves, slightly bitter from all the orange peel. I certainly won't make it again. Read More
(10)
Advertisement