Don't wait for autumn to make this orange-scented pumpkin bread...it's absolutely delicious anytime of year. With just the right amount of raisins and walnuts, it's good for breakfast, brunch, dessert or a lunch-box treat.
cost per recipe: $10.38
The price is determined by the national average.
cups all-purpose flour
teaspoon baking powder
teaspoons baking soda
teaspoon ground cloves
teaspoon ground cinnamon
cup vegetable oil
cup chopped walnuts
cup confectioners' sugar
Heat the oven to 350ºF. Spray 2 loaf pans with vegetable cooking spray.
Stir the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl.
Beat the pumpkin, oil, sugar and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the flour mixture and beat just until combined. Stir in the walnuts and raisins. Pour the batter into the pans.
Bake for 50 minutes or until toothpick inserted in the center of a loaf comes out clean. Let the bread cool in the pans on a wire rack for 15 minutes. Remove the bread from the pans and let cool completely.
Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the orange. Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth. Drizzle the bread with the glaze and sprinkle with additional chopped walnuts, if desired.