Orange Pumpkin Bread
Brighten up your mornings with this irresistibly moist and flavorful Orange Pumpkin Bread, a delightful twist on classic pumpkin bread that combines the sweet earthiness of pumpkin with the vibrant tang of fresh orange juice and zest. Perfectly spiced with cinnamon and nutmeg, this easy-to-make loaf is elevated by the addition of melted butter for a tender crumb and an optional crunch of chopped walnuts or pecans. With just 15 minutes of prep time and an hour in the oven, you’ll have a stunning homemade treat perfect for breakfast, dessert, or an indulgent snack. Whether served warm with a pat of butter or enjoyed as is, this pumpkin orange bread is sure to become a seasonal favorite. Ideal for fall gatherings or holiday spreads, it’s a must-try recipe you’ll keep coming back to.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 0.5 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 0.5 cup optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate medium mixing bowl, beat the eggs, then stir in the pumpkin puree, orange juice, orange zest, melted butter, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients and fold together using a spatula or wooden spoon. Mix until just combined; do not overmix.
If using chopped nuts, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 536.1 g | 195% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 322.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
