The Best Pumpkin Bread with Apples Oranges
Elevate your fall baking game with **The Best Pumpkin Bread with Apples and Oranges**, a moist and flavorful loaf that combines the comforting warmth of pumpkin, cinnamon, and nutmeg with the bright, zesty notes of fresh orange zest and juice. Chunks of tender, sweet apple add a delightful texture, while optional chopped pecans or walnuts bring a nutty crunch. Perfectly balanced between sweet and citrusy, this quick bread is ideal for breakfast, snack time, or even dessert. Ready in just over an hour and easy to prepare, this autumn-inspired recipe is a must-try for pumpkin bread enthusiasts looking for a unique seasonal twist. Serve it warm with a smear of butter or enjoy it on its own for a cozy, satisfying treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 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, packed
- 2 large eggs
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 medium apple, peeled, cored, and diced
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix until smooth.
Add the eggs, melted butter, vanilla extract, orange zest, and orange juice to the pumpkin mixture. Whisk until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until no dry streaks remain. Be careful not to overmix.
Fold in the diced apple and optional chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing 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.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 547.3 g | 199% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 329.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 354 mg | 27% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1591 mg | 34% | |
*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.
