Orange-Pumpkin Bread

This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.

Step: 2

Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.

Step: 3

Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.

Step: 5

Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.


Per Serving: 354 calories; protein 4.8g; carbohydrates 60.3g; fat 11.1g; cholesterol 42.1mg; sodium 354.8mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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