The Best Pumpkin Bread with Apples and Oranges

• 2 cups sugar
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup oil
• 2-1/2 cup flour
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1 md. orange, juice and grated peel
• 1 apple, peeled, cored and grated
• 1/2 cup yellow raisins
• 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. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
5. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
6. When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
7. Yields 4 mini-loaves.
8. Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan.
9. Adjust cooking time and bake at 350 F. until cake tester, inserted in center, comes out clean.
10. Easiest & Best!
11. Coffee Cakes and Quick Breads..R. Darling

sugar, eggs, pumpkin puree, oil, flour, baking soda, pumpkin pie spice, cinnamon, orange, apple, yellow raisins, walnuts

Taken from www.foodgeeks.com/recipes/20469 (may not work)