The Best Pumpkin Bread With Apples & Oranges - cooking recipe

Ingredients

2 cups sugar
2 eggs
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 golden raisin
1/2 cup chopped walnuts

Preparation

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 for larger loaves and bake at 350 F.
until cake tester, inserted in center, comes out clean.