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1 hours
Prep: 20 minutes
Cook: 40 minutes
325 calories per serving view nutrition facts
10 servings
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| 1/2 | cup | butter | softened |
| 1 1/4 | cups | sugar | |
| 2 | large | eggs | |
| 3 | tablespoons | orange | fruit, juice and peel, grated |
| 2 | medium | apples | peel, core, grate |
| 1 | cup | pumpkin (canned) | canned |
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 3 | teaspoons | pumpkin pie spice | |
| 1/4 | cup | walnuts | for the top |
Bake this in 4 mini-loaf foil pans, 6x3x2-inches, for about 40 minutes.
Cream together butter and sugar. Beat in eggs until blended. Beat in orange, apples and pumpkin.
Combine the next 4 ingredients and add, all at once, beating until blended.
Spread batter into a greased 10-inch tube pan and sprinkle top with walnuts, pressing them lightly into the batter.
Bake in a 350 degree oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
Allow to cool in pan and cut into wedges to serve.
Serves 10.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 109mg | 5% |
| Total Carbohydrate 51.0g | 17% |
| Dietary Fiber 2.0g | 8% |
| Sugars 29.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 83% | Vitamin C | 7% | |
| Calcium | 4% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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