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–+ servings
Orange pumpkin bread 1

Orange Pumpkin Bread

This orange pumpkin bread challenges the traditional pumpkin spice monopoly with a refreshing twist. The bright, zesty notes of fresh orange perfectly balance the earthy richness of pumpkin, creating a uniquely satisfying loaf that stands apart from ordinary pumpkin bread recipes.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall
Servings 12 slices
Calories 245 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Microplane or zester
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the Bread

  • 1¾ cups all-purpose flour substitute whole wheat for a nuttier flavor and added fiber
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 2 large eggs room temperature
  • 1 cup granulated sugar or ¾ cup for a less sweet version
  • ½ cup vegetable oil coconut oil works beautifully for added flavor
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 tbsp fresh orange juice
  • 2 tbsp orange zest from approximately 2 medium oranges
  • 1 tsp vanilla extract

For the Orange Glaze (Optional)

  • 1 cup powdered sugar
  • 2-3 tbsp fresh orange juice
  • 1 tsp orange zest
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the middle. Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on two sides for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • Zest and juice your oranges before proceeding with the recipe. Use a microplane for the finest zest texture, which will distribute more evenly throughout the batter.
  • In a large bowl, whisk together eggs and sugar until light and frothy (about 1 minute). Add the oil and continue whisking until fully incorporated. Stir in the pumpkin puree, orange juice, orange zest, and vanilla extract until the mixture is smooth and uniform.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Stop when no dry streaks remain to produce a tender crumb.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top browns too quickly, tent with aluminum foil after 35 minutes of baking.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
  • Meanwhile, prepare the glaze by whisking together powdered sugar, orange juice, zest, and a pinch of salt until smooth. When the bread is completely cool (about 30 minutes on the rack), drizzle the glaze over the top, letting it cascade down the sides.

Notes

Feel free to transform this bread with these simple swaps:
  • Replace all-purpose flour with white whole wheat flour for more fiber
  • Substitute coconut sugar for granulated sugar to reduce the glycemic impact
  • Use applesauce for half of the oil to reduce fat content
  • Add 1/3 cup chopped walnuts or pecans for heart-healthy omega-3 fatty acids
  • Incorporate 2 tablespoons of ground flaxseed for additional fiber and nutrients
For gluten-free needs, use a 1:1 gluten-free flour blend. For vegan requirements, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

Nutrition

Calories: 245kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 175mgFiber: 1.5gSugar: 22gVitamin A: 35IUVitamin C: 15mg
Keyword Pumpkin Bread, Orange Bread, Fall Baking, Quick Bread, Pumpkin Recipes
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