The Best Pumpkin Bread With Apples & Oranges

• 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

1. Beat together first 4 ingredients until blended.
2. Stir in the remaining ingredients until dry ingredients are just moistened.
3. Do not overmix.
4. 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.
5. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
6. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
7. When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
8. Yields 4 mini-loaves.
9. Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan).
10. Adjust cooking time for larger loaves and bake at 350 F.
11. until cake tester, inserted in center, comes out clean.

sugar, eggs, pumpkin puree, oil, flour, baking soda, pumpkin pie spice, cinnamon, orange, apple, golden raisin, walnuts

Taken from www.food.com/recipe/the-best-pumpkin-bread-with-apples-oranges-77418 (may not work)