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Pumpkin Orange Bread

Featured in the Honolulu Star-Bulletin on October 15, 2008.

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Ingredients:

Pumpkin Orange Bread

  • 2 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped nuts
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 3/4 cup canned pumpkin
  • 2 tablespoons grated orange rind
  • 1/4 cup orange juice

Directions:

  1. Preheat oven to 350°F.
  2. Grease a 9 x 5 x 3-inch loaf pan.
  3. Sift flour with baking powder, baking soda, salt, and spices.
  4. Sprinkle 1/4 cup of flour mixture over nuts.
  5. Cream butter, add sugar, and blend thoroughly.
  6. Add eggs and beat well.
  7. Combine buttermilk, pumpkin, orange rind, and juice.
  8. Add dry ingredients to creamed mixture alternately with pumpkin mixture.
  9. Stir in nuts.
  10. Pour into prepared pan and bake for 1 1/4 hours.

Makes 1 loaf.

Approximate Nutrient Analysis per slice (based on 12 slices per loaf):
330 calories, 16 g fat, 6 g saturated fat, 60 mg cholesterol, 450 mg sodium, 42 g carbohydrate, 2 g fiber, 20 g sugar, 6 g protein

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