…no, not bread made from Charlie Brown’s Great Pumpkin, an ordinary pumpkin will do just fine.
2 cups sugar
1 cup canned* pumpkin puree
1/2 cup oil
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 medium orange, juice and grated peel
1 apple, peeled, cored and grated
1/2 cup yellow raisins
1/2 cup chopped walnuts
Beat together first 4 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not overmix.
Divide batter between 4** greased and lightly floured mini-loaf pans (6x3x2-inch), place pans on a cookie sheet and bake in a 325 F. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. 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. Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan. Adjust cooking time and bake at 350 F. until cake tester, (toothpick) inserted in center, comes out clean.
This is very good!
*I used fresh pumpkin and it makes lighter bread than the processed pumpkin.
**The 4 overflowed…I’m going to try it with 5 next time.
***I used finely chopped pecans.