Orange Pumpkin Bread I
Indulge in the cozy flavors of fall with this delightful Orange Pumpkin Bread I recipe. This moist and tender loaf combines the earthy sweetness of pumpkin puree with a bright citrus twist from freshly squeezed orange juice and fragrant orange zest. Infused with warm spices like cinnamon and nutmeg, this quick bread is as comforting as it is flavorful. Optional add-ins such as chopped nuts or dried cranberries add texture and a hint of decadence, making it perfect for breakfast, a snack, or dessert. With just 15 minutes of prep time and a bake time of 60 minutes, this easy-to-make bread will quickly become a seasonal favorite. Try serving it warm or at room temperature, and don’t forget to savor every slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs
- 1 cup pumpkin puree (unsweetened)
- 0.25 cup freshly squeezed orange juice
- 1 tablespoon zest of an orange
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, beat the eggs lightly. Add the pumpkin puree, orange juice, orange zest, vegetable oil, milk, and vanilla extract. Stir until smooth.
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
If using, fold in the chopped nuts and raisins or dried cranberries.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 592.2 g | 215% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 377.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2519 mg | 54% | |
*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.
