The Best Pumpkin Bread with Apples & Oranges Recipe #77418
Deeply flavorful and rich with the subtle addition of apples and orange. Easiest & Best! Coffee Cakes and Quick Breads..R. Darling
by Olga Drozd
1¼ hours | 15 min prep
4 breads
- 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
- 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 for larger loaves and bake at 350 F.
- until cake tester, inserted in center, comes out clean.
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5 stars