The Best Pumpkin Bread with Apples & Oranges

Ingredients

• 2 cups sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup oil
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 medium orange, juice and grated peel
• 1 apple, peeled,cored and grated
• 1/2 cup golden raisin
• 1/2 cup chopped walnuts

Directions

1. 1

   Beat together first 4 ingredients until blended.

2. 2

   Stir in the remaining ingredients until dry ingredients are just moistened.

3. 3

   Do not overmix.

4. 4

   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.

5. 5

   oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

6. 6

   Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.

7. 7

   When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.

8. 8

   Yields 4 mini-loaves.

9. 9

   Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan).

10. 10

    Adjust cooking time for larger loaves and bake at 350 F.

11. 11

    until cake tester, inserted in center, comes out clean.