Serves: 4
Total Calories: 424
In a large bowl, cream butter and sugar add pumpkin, buttermilk and egg. Sift dry ingredients into bowl over wet ingredients. Beat until blended. Stir in orange rind. Pour into greased and floured 1-pound coffee can. Cover with foil and secure. Place on rack in crockpot. Pour 2 cups hot water into cooker. Cover crockpot and cook on HIGH for 3 to 4 hours. Check water level at least once. Turn out on rack to cool.
This Orange Pumpkin Bread recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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