Friday, October 14, 2011

Orange Pumpkin Loaf

I said I'm on a mission to try every pumpkin flavored product on the market...I think I'm also on a mission to try every pumpkin baked good recipe. I searched "pumpkin" on and came up with a giant list, but many of them were variations of the same....pumpkin bread, bars, rolls, and cookies. I wanted something different but still a little pumpkin-y. And I'm not quite ready to try pumpkin soup because I just can't get in the groove for that...if anyone's tried and liked it, please let me know!
This recipe intrigued me because it includes an entire orange (peel and all) in its ingredient list. The orange gives the bread a nice bright flavor, the dried cranberries a little tang, and the pumpkin contributes a little flavor and a lot of moisture. I really loved this!! I got a little gunshy with the whole orange and wound up leaving out one chunk of orange peel. I was afraid it would be bitter, but it wasn't at all. You could zest the whole orange and then use the entire inside just to be sure if you wanted. I froze half and can't wait to pull it out again and will definitely be making this again! I healthified the recipe, but the link to all recipes below brings you to the original if you want to try it the unadapted way.
Orange Pumpkin Loaf
adapted from all recipes

1 large orange
1/3 cup butter, softened
1/2 cup Splenda
3/4 cup granulated sugar
 1 egg
2 egg whites
1 cup canned pumpkin
1/3 cup water
1 1/3 cup all purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/2 cup dried cranberries

Preheat oven to 350 F. Grease a 9x5 loaf pan.
Cut orange into wedges and remove seeds. Place entire orange in a food processor and pulse until pureed.
Cream together butter and sugar. Beat in eggs one at a time. Stir in pumpkin, water, and ground orange.
In a separate bowl, combine flours, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.
Stir dry ingredients into wet ingredients until just combined, careful not to overmix.
Stir in dried cranberries. Spoon batter into prepared loaf pan and bake for about 1 hour. Let stand 10 minutes, then remove from pan and cool on a wire rack.

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