Watalappam (watalappan) from Sri Lanka is prepared simply.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 large orange
- ⅓ cup butter, softened
- 1 ⅓ cups white sugar
- 2 eggs
- 1 cup canned pumpkin
- ⅓ cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ cup chopped walnuts
- ½ cup chopped raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 369 mg |
| Sugars | 29 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Love this! Very moist and tasty. I followed the recipe exactly, except I didn’t have an orange so I used about 1/4 cup frozen OJ concentrate, which worked fine. I substituted cranberries instead of raisins, which was delicious. I baked 23 minutes in muffin tins which was perfect timing.
This was AMAZING!! After reading the reviews, and the recipe, I knew I wanted to double the recipe. So glad I did. I made muffins and smaller sized loaves in order to share. I had a bit of trouble at first with getting the orange through. I thought the pieces were a tad too large, so I set it thru my rarely ever used food processer a 2nd time. I subst. craisins for raisins, pumpkin pie spice for the listed spices, and subst. 1 cup of sugar with Stevia. Has anybody tried it with Almond or coconut flours for those who need gluten free? I was a bit chicken to try any more changes to it, especially my first time trying it. This is a keeper. But how do you make Orange Cream. I saw it mentioned. Is that Cream cheese infused with orange zest? Or is it a cream? Thank you so much for this recipe. Who’d have thunk using an orange, rind and all would have things turn out so yummy!
Very Delicious , moist but with great texture. Had some leftover pumpkin puree and found this recipe, glad I did. I didn’t want to include the white pith from the orange tho, so just zested all the peel off and then used the peeled orange. Other changes were: subbed apple juice for water, 1 tsp ginger for the cloves (don’t like cloves) upped cinnamon to 1 tsp. , used pecans (dont like/have walnuts) AND here is the one thing I read from other reviews that I believe did make a difference, I used Craisins instead of raisins and upped this to 1 full cup. Absolutely recommend this one change! Amazing, best new recipe I have tried in a long while! I made this into 18 medium muffins baked at 350 for about 24 mins.
Really yummy. I wanted to get a strong orange flavor, so used 1.5 thin-skinned oranges from my neighbors, processed skins and all. Didn’t have any nuts or raisins, so put in about 3/4 cup of oatmeal. Didn’t want to use a “glaze”, but did make a syrup of 1/2 sugar and 1/2 orange juice, stirred to dissolve the sugar. When I took it out of the oven, I poked the top several times with a fork, then poured the syrup all over the top. I usually do this to increase moisture. It worked very well, and I got the strong orange flavor I wanted. Made this in an 8×8 pan. Will make again!
Moist and delicious. I added a bit more sugar because of comments about it being bitter, but it wasn’t necessary. It will be perfect just the way it is. I used chopped dates and walnuts.
Holy moly this is addictive! I doubled the recipe and made 6 mini loaves to give away plus an 8 x 4 loaf for us. The two of us ate the large loaf in 2 sittings and everyone who got the small loaves have raved about it. The addition of the whole orange is GENIUS! I skipped the nuts and raisins and added leftover homemade cranberry sauce instead. I skimped a bit on the sugar and it was sweet perfection! Don’t be tempted to peel that orange!! JUST DO IT as written! Absolutely great recipe!
Great as is…everyone liked it.
I added cranberries and chocolate chips and skipped the raisins. The result was amazing.
Delicious, I used fresh cranberries, next time I’m going to add mini chocolate chip! Thanks for the recipe!!
Used 5 whole Cuties peeled instead and left out the canned pumpkin. Used raisins but no nuts. Husband loved it and says it tastes like a huge soft oatmeal cookie!
I don’t really do much baking, but I found this recipe relatively easy to follow and it came out great. Friends and family had nothing but great things to say about it. The only change I made was using golden raisins instead of regular ones.
I thought it was great but I was the only one at the table. I got a couple of likes but no real fans.
Didn’t add the raisins. The family loved it. The 2.5 year old ate three slices. It is a hearty loaf, moving closer to fruitcake, but not that dense. I will definitely make it again.
This was a very easy pumpkin bread to make but did not have any oranges and didn’t like the other reviews as to say that the bread turned out to be bitter.it was delicious without the oranges
Instead of raisins and nuts i did chopped fresh cranberries, amazing fall flavors.
Very moist! No pumpkin flavor, it was overpowered by the orange but a nice strong flavor.
I made this twice and found the spice the first time to be lacking so I doubled the spices in the second one and it was much better. the bread though was moist and delicious
Was good. Slightly bitter. Don’t suggest pouring the peels in.
This is the nicest pumpkin loaf I’ve ever made. A large, moist and light-textured citrus-y loaf. I only changed the spices, substituting pumpkin pie spice, and I was generous with the walnuts and raisins. It needed another 10-15 minutes baking time in my oven.
i really liked it and it was great for new years
Perfect as written. Do not change a thing. Prepared in bundt pan. Baked 45 minutes. Frosted with cream cheese icing.