A Renny Darling Thanksgiving Sampler

This bread is truly a little treasure. The flavors of apple and orange and spices make this pumpkin bread deeply fragrant and totally irresistible. It is one of our favorite Thanksgiving breads. These freeze beautifully, wrapped in double thicknesses of plastic wrap and then foil. Remove wrappers to defrost.

2 cups sugar
2 eggs
1 cup canned pumpkin puree
1/2 cup oil

1/2 orange, grated (about 3 tablespoons fruit, juice and peel.) Remove any large pieces of membrane.
1 apple, peeled, cored and grated

2 1/2 cups flour
1 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 cup yellow raisins
1/2 cup chopped walnuts

Beat together first 4 ingredients until blended. Stir in the orange and apple until blended. Stir in the remaining ingredients until blended. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inches), place pans on a cookie sheet and bake at 325° for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool in pans for 15 minutes and then, remove from pans and continue cooling on a rack. Yields 4 mini-loaves.

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