Pumpkin and an Orange Bread
Brighten up your baking routine with this Pumpkin and Orange Bread, a delightful fusion of autumnal charm and citrus zest. This moist and tender loaf combines the earthy richness of pumpkin puree with the vibrant zing of freshly squeezed orange juice and fragrant orange zest, creating a perfectly balanced flavor profile. Warm spices like cinnamon and nutmeg add a comforting depth, while a mix of granulated and brown sugar lends just the right amount of sweetness. Quick and easy to prepare, this homemade bread comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Perfect for cozy breakfasts, afternoon snacks, or as a seasonal treat, this recipe is sure to become a fall favorite. Serve it with a dollop of whipped cream, a drizzle of maple syrup, or simply enjoy it on its own!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tablespoon orange zest (from 1 large orange)
- 0.25 cup orange juice (freshly squeezed)
- 1 teaspoon vanilla extract
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 all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.
In another large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth.
Beat in the eggs, one at a time, until fully incorporated.
Stir in the orange zest, orange juice, and vanilla extract, mixing until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Be careful not to overmix; stop as soon as the batter is combined and no dry streaks remain.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing and serving.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 486.9 g | 177% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 286.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 257 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1137 mg | 24% | |
*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.
