Pumpkin Bread with Apples and Oranges

The Madeleine Bed & Breakfast Inn

106 Faithway Street , Santa Fe, NM 87501 Stati Uniti d'America


  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup canola oil
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 grated orange, incl. fruit, juice & peel
  • 1 apple, peeled, cored and grated
  • 1/2 cup yellow raisins
  • 1/2 cup chopped walnuts


  1. Beat together first four ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not overmix.
  2. Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2 inches), place pans on a cookie sheet and bake in a 325 oven for 45-50 miinutes, or until a cake tester, inserted in center, comes out clean.
  3. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts. Yields 4 mini-loaves.
About this recipe:

Pumpkin Bread with Apples and Oranges