Orange pumpkin bread for your holiday dinner - no pumpkin? Use sweet potato

November 7, 12:22 PMNashville Comfort Food ExaminerLinda Brewer

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It's the great pumpkin
by Muffet

As a dessert,  bread or gift, orange pumpkin bread is perfect for the season.  The bread, unlike the pie, doesn't have such a distinct  pumpkin flavor. It is similar to a  zucchini bread. In fact, equal amounts of zucchini can be substituted for the pumpkin. Adding orange juice to the mix gives the bread a mild orange flavor and an additional sweetness.

Recipes with options are always the best. This recipe has been cooked up with a variety of choices. This pumpkin bread can be baked with or without orange juice, orange zest, cranberries or nuts.  Several different versions of bread can be made with this recipe. Don't forget, it can be plain ole pumpkin bread too! 

• View Slideshow here

Orange Pumpkin Bread

Use  4 - 1lb, cleaned, greased and floured coffee cans. if possible. They are quite pretty baked that way and make such impressive gifts when simply wrapped in colored plastic wrap and tied with a bow. If going to a dinner party for Thanksgiving or the Holidays, this is such a warm, inviting way to say thank you to your host.

Another option is to use a flower pot.  Flower pot instructions and ideas.  It can also be baked in 3 or 4 regular loaf pans.

Flower pot cupcakes

 Ingredients:

• 3 cups sugar
• 1 cup oil (olive oil gives a nice flavor to pumpkin)
• 2/3 cup orange juice (water can be substituted if a less sweet bread is desired)
• 4 eggs, beaten
• 1 - 16 oz can pumpkin 
• 3 1/3 cups flour 
• 2 teaspoons salt (omit if using self-rising flour)
• 2 teaspoons baking soda (omit if using self-rising flour)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1 cup chopped nuts (pecans, walnuts or black walnuts work great)
• 1/2 cup cranberries (or raisins) (optional)
• 1 teaspoon orange zest (optional) use this especially if using cranberries

 Directions:

1. Mix flour (soda and salt if using plain flour), cinnamon and nutmeg, if using, in a medium bowl, whisk til fluffy. Set aside.
2. In large mixing bowl with hand mixer or bowl of stand mixing bowl, cream sugar, oil and orange juice (apple juice or water) on medium setting, until creamy and smooth. (If no electric mixer is available, stir with large wooden spoon after each addition.) Scrape bottom and sides of bowl often.
3. Add eggs and pumpkin.
4. Add flour and spice mixture to the pumpkin mix a little at a time, mixing well after each addition.
5. Add nuts and raisins if using, mixing well after each. Make sure sides and bottom of bowl have been scraped and all ingredients mixed together. Add the cranberries last and fold in gently to keep them whole. Letting the cranberries dry and then shaking them in a zippered bag with a teaspoon of flour will help keep them from clumping together in the mix.
6. Bake in coffee cans or loaf pans  (or clay flower pot, read instructions first)  at 350 degrees 40 to 50 minutes or until top is golden brown and toothpick inserted in center comes out clean.  If baking in a smaller pan, the cooking time will be less, start timer for 25 minutes and watch carefully until done.

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