Orange Pumpkin Loaf Best Dishes

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Orange Pumpkin Loaf

"You can do this wet loaf with an orange cream spread, butter, or depart simple. For a variation, try substituting dates for the raisins."

Ingredients :

1 large orange
1/three cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/three cup water
2 cups all-cause flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/four teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon floor cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H40M

Preheat oven to 350 ranges F (175 stages C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and cast off seeds. Place orange, peel and all, in a food processor. Pulse till finely chopped; set apart.
In a huge bowl, cream butter and sugar until smooth. Beat in the eggs one by one, then stir in the pumpkin, water, and the floor orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter simply till moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour inside the preheated oven, or until a toothpick inserted close to the middle comes out smooth. Let stand 10 mins, then dispose of from pan, and funky on a cord rack.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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