The Pioneer Woman Tasty Kitchen
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Pumpkin Orange Loaf

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Level: Easy

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Description

Non-traditional moist pumpkin loaf. Includes a whole orange, peel and all! You can substitute dates for a nice variation.

Ingredients

  • 1  Orange (large)
  • ⅓ cups Softened Butter, At Room Temperature
  • 1-⅓ cup Sugar
  • 2  Eggs
  • 1 cup Pumpkin, Canned Pureed
  • ⅓ cups Water
  • 2 cups Flour, All Purpose
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ¾ teaspoons Salt
  • ½ teaspoons Cinnamon, Ground
  • ½ teaspoons Cloves, Ground
  • ½ cups Walnuts, Chopped
  • ½ cups Raisins, Chopped

Preparation

Preheat oven to 350ºF (175ºC). Grease a 9×5 inch loaf pan.

Cut orange into wedges, remove seeds. Place orange, peel and all into a food processor. Pulse until finely chopped, set aside.

In a large bowl, cream butter and sugar until smooth. Beat in eggs one at a time, then stir in pumpkin, water and ground orange.

Mix flour, baking soda, baking powder, salt, cinnamon and cloves. Stir into batter until moistened. Stir in nuts and raisins. Spoon into prepared loaf pan.

Bake for 1 hour in preheated oven until toothpick inserted in the center comes back clean. Let stand 10 minutes, then remove from loaf pan and cool on a wire rack.

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