This is a large loaf that has orange in it. Perfect for an afternoon tea party.

Carol
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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 one 9x5 inch loaf pan.

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  • In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.

  • In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.

  • Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

320.3 calories; 4.7 g protein; 50.8 g carbohydrates; 31 mg cholesterol; 476.4 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325 as well as cooking time. Larger muffins 35 minutes smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again! Read More
(66)

Most helpful critical review

Rating: 3 stars
11/08/2010
While I love the combination of orange and pumpkin this bread was not moist enough for me. The taste like I said is so good but its just too dense nothing like the moist pumpkin breads I am used to. If I was to make this again I would have to think of adding more liquid. Glad I made it but would not make the recipe again as written. Read More
(16)
41 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2007
There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325 as well as cooking time. Larger muffins 35 minutes smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again! Read More
(66)
Rating: 5 stars
11/26/2007
There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325 as well as cooking time. Larger muffins 35 minutes smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again! Read More
(66)
Rating: 5 stars
10/30/2006
So yummy and easy to make! Although I did make a few changes: I used 1/2 cup butter instead of margarine. Instead of 1 1/2 cup white sugar I used 1 c white sugar 1/2 c brown sugar. I omitted the orange zest because I didn't have any and am glad I did because I wanted the pumpkin flavor really to shine. For the cinnamon and cloves I just added an equal amount of Chinese 5 spice powder. And for the walnuts and dates I added an equal amount of raisins and fresh cranberries. Mmm this bread was so delicious! I don't know if it has anything to do with elevation and where this recipe orginated but my bread took any extra 12 minutes to bake. I live outside Athens GA which isn't below sea level or at a high elevation. GREAT BREAD! Read More
(59)
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Rating: 5 stars
11/15/2003
Excellent pumpkin bread! I did change it a tad bit. This fall I started using fresh sugar pumpkins for my recipes and found it better than canned. So I used freshly baked pumpkin instead of canned used Splenda for the sugar and increased the orange zest to 3 Tablespoons. The orange accent is a perfect match for pumpkin recipes. I will be preparing many mini-loaves of this bread for the freezer to enjoy through the winter months. Thanks for the recipe Carol. Read More
(51)
Rating: 5 stars
12/17/2008
Out of the 5 or 6 pumpkin bread recipes I alternate between every year this one is absolutely the best I've ever made. I use butter instead of margarine. I never use anything but butter. I did add a little freshly grated nutmeg. My grandmother told me years ago that you couldn't have pumpkin without nutmeg. I"l be making this recipe one more time before Christmas dividing half the recipe into mini loaves to put in gift baskets. I hope everyone I give them to likes this bread as much as I do. Read More
(33)
Rating: 4 stars
03/02/2008
A very good recipe - and in answer to one of the reviewers a 'tea bread' is a sweet bread served with tea. I took the advice of others and used 1 cup of white sugar and 1/2 cup of brown sugar. For personal preference I added pecans and raisins instead of walnuts and dates. And why 4 stars? - I got a pumpkin bread recipe years ago from a column in the Winnipeg Free Press it is still the best ever. Read More
(30)
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Rating: 5 stars
04/17/2007
I took someone else's idea and added Craisins instead of nuts and I thought that it made the bread. I also had to cook mine longer than an hour - about 70-75 minutes. VERY GOOD with a very thin layer of melted cream cheese!! Read More
(26)
Rating: 5 stars
12/04/2006
Loved this bread's consistancy. Not as dense as some pumpkin bread recipes I've tried. Used half the butter and added an individual container of unsweeeted apple sauce. Used 1 cup white sugar and 1/2 cup brown. Doubled spices but next time will not double cloves as was a bit too much. Yummy!! Read More
(25)
Rating: 5 stars
11/10/2003
This recipe is great. I have made it several times since I found the recipe on this site. My family and friends love it! Read More
(24)
Rating: 5 stars
02/27/2007
This recipe was FANTASTIC! My boyfriend and I made it for his birthday and it was gone within two days. It was so moist and thick and wonderful and had a great zing. The only changes I made to this recipe was substituting 1/2 cup of the white sugar for brown sugar and we used frozen pumpkin puree (about 2 cups) instead of canned. Read More
(19)
Rating: 3 stars
11/08/2010
While I love the combination of orange and pumpkin this bread was not moist enough for me. The taste like I said is so good but its just too dense nothing like the moist pumpkin breads I am used to. If I was to make this again I would have to think of adding more liquid. Glad I made it but would not make the recipe again as written. Read More
(16)