Ingredients for The Best Pumpkin Bread With Apples Oranges
- 1 ¾ cups granulated sugar
- 2 large eggs
- Canned Pumpkin Puree
- Oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pumpkin Pie Spice
- 1 teaspoon ground cinnamon
- Orange
- Apple
- Golden Raisin
- ¼ cup chopped toasted walnuts
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How to Make The Best Pumpkin Bread With Apples Oranges
- Preheat oven to 325°F (160°C). Grease and lightly flour four mini-loaf pans (or two standard loaf pans, or one 9x5 inch loaf pan). Place pans on a baking sheet.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and 1 teaspoon salt.
- In another bowl, combine 1 (15 ounce) can pumpkin puree, 1 cup peeled and diced apples, and ½ cup orange zest and juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups all-purpose flour until just moistened.
- Divide batter evenly among prepared mini-loaf pans.
- Bake for 45-50 minutes for mini-loaves, or until a wooden skewer inserted into the center comes out clean. Adjust baking time for larger loaves; bake at 350°F (175°C) until a wooden skewer inserted into the center comes out clean (approximately 50-60 minutes for standard loaf pans, 60-75 minutes for a 9x5 inch loaf pan).
- Let loaves cool in pans for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, brush the tops with 2 tablespoons orange honey and sprinkle with ¼ cup chopped toasted walnuts.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
480g
Fat
27g
Carbs
63g
