Orange Pumpkin Bread I Recipe

Name: Orange Pumpkin Bread I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: ⅔ cup shortening; 2 ⅔ cups sugar; 1 medium orange; ⅔ cup water; 4 eggs; 1 (16 ounce) can pumpkin (not pumpkin pie filling!); 3 ⅓ cups flour; 2 teaspoons baking soda; 1 ½ teaspoons salt; 1 teaspoon cinnamon; 1 teaspoon clove; ½ teaspoon baking powder; ⅔ cup chopped pecans; ⅔ cup chopped dates (, or raisins)

Servings: persons

⅔ cup shortening
2 ⅔ cups sugar
1 medium orange
⅔ cup water
4 eggs
1 (16 ounce) can pumpkin (not pumpkin pie filling!)
3 ⅓ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon clove
½ teaspoon baking powder
⅔ cup chopped pecans
⅔ cup chopped dates (, or raisins)

1
Preheat oven to 350- grease two 9x5 loaf pans.
2
Cut whole orange into wedges& remove seeds& membranes; place in blender with water& puree.
3
In a large mixer bowl, cream shortening& sugar thoroughly.
4
Add orange puree to creamed mixture, then eggs& pumpkin, and mix well.
5
Add dry ingredients to pumpkin mixture, stir in pecans and dates (or raisins).
6
Pour batter evenly into prepared loaf pans, and bake 1 hour or until tests done.
7
Remove from pans& place on wire rack to cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ⅔ cup shortening, 2 ⅔ cups sugar, 1 medium orange, ⅔ cup water, and more.

Yes, Orange Pumpkin Bread I falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Pumpkin Bread I

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