I tried this today it's so good! I was like dang I'm good at cooking

I happened to have two oranges that needed to be eaten and since my family doesn't eat much citrus unless it's squeezed into a glass---I was eager to bake this bread. Took longer than I'd hoped since I was in a hurry that morning but I'm so glad to find this recipe. Next time I'll just plan ahead to make sure I don't have anywhere to go for the next couple hours.

One thing I did change---well a couple things...First, I used two whole oranges that I'd processed with my Jack Lalane juicer, using both the pulp and the liquid. I didn't measure but the liquid amount looked right so I didn't add any additional orange juice. Also, I used only two small apples instead of the amount called for. But the pulp from the oranges balanced this out as well. Added a generous amount of walnuts, again not measuring precisely. Probably added about 1/4 cup more than called for. Oh, and I did not use shortening. Rather, I used coconut oil.

This makes a large amount of batter so it worked just fine to put in a bundt pan and one additional small loaf pan. I should have taken the small loaf pan out a bit sooner than the bundt pan but I had other things going on----Still even the loaf pan turned out fine.

Finally, I topped this with a smooth, creamy creamed cheese sauce. One package cream cheese, 1/2 cup milk, 1 small box organic powdered sugar, 1 tsp almond extract (oh and I also didn't have any lemon extract so I substituted almond extract in the bread batter as well). This was blended till creamy in a blender. Made the perfect addition to the 'cake' and loaf bread.

One last thing. I took out the big white inner peeling sections from the pulp so that it would not be unnecessarily bitter. Worked fine.