Fall Harvest Bread
1 large navel orange
1/3 cup softened butter
1 1/3 cups white sugar
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
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts
1/2 cup dried cranberries
Preheat oven to 350 degrees. Grease two 8 x 4 inch loaf pans.
Cut orange into wedges and remove seeds (keep skin on). Place orange, peel and all, into food processor and pulse until finely chopped. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs, one at a time, then stir in pumpkin, water, and ground orange.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir in wet ingredients until just combined. Stir in nuts and dried cranberries. Spoon half of batter into each loaf pan and bake in preheated oven for 60 minutes or until a toothpick inserted into center comes out clean. Let cool for 15 minutes, then remove from loaf pan and finish cooling on a wire rack.
Servingsno serving information available
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!