Monday, November 11, 2013

Orange Pumpkin Loaf

Once again I am trying out a recipe from a Google search for two specific ingredients I wanted to use... this time, Orange and Pumpkin! I found a delicious-looking, fall-inspired Orange Pumpkin Loaf recipe that uses the ENTIRE orange, peel and all! I think it's great the entire orange is used, the peel of the orange has so much flavor to offer and that also means there is no waste. Oh and the best part... chopping an entire orange means I get to use my favorite toy the Cuisinart Smart Stick, which has an electric hand chopper/grinder attachment!

Maybe I was too excited about the orange grinding because, truth be told, I totally screwed up the baking soda and baking powder amounts. Have you ever picked up a 1/2 tbsp. measuring spoon and thought it was a 1/2 tsp.? Yeah, it happens. And of course I didn't realize I had done it until the pan was in the oven. Oooops! Well the house smelled so good when I was baking the bread, I couldn't wait to get it out of the oven and try a big, warm piece topped with cream cheese regardless of how it turned out.

Despite my mix-up with the amounts of baking soda and powder... this Orange Pumpkin Loaf turned out delicious! The consistency of the bread is probably a little different from what the original recipe would be... however, it is still very moist and totally edible. Ummm... yummm! You can really taste that orange!

Orange Pumpkin Loaf
based on a recipe from

1 large orange
1/4 cup butter, softened
1 cup white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup chopped raisins (or dried cranberries)

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

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 pumpkin pie spice. Stir into batter just until moistened. Stir in 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.

I will definitely try making this sweet bread again... using the correct amounts of baking soda and baking powder (silly me). I love the combination of orange and pumpkin, and how moist this bread is!!! It would be a great addition to a holiday breakfast or brunch. It tastes soooooo good warm and topped with some cream cheese. Next time I might try using dried cranberries instead of raisins...



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