Orange Pumpkin Bread

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Bread Recipes

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Orange Pumpkin Bread

Prep 15 m

Cook 1 m

Ready In 16 m

18 Servings

354 Calories


"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."

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  1. 3 1/2 cups all-purpose flour, sifted

  2. 3 cups white sugar

  3. 2 tablespoons grated orange zest

  4. 2 teaspoons baking soda

  5. 2 teaspoons ground nutmeg

  6. 2 teaspoons ground cinnamon

  7. 1 1/2 teaspoons salt

  8. 1/2 teaspoon ground ginger

  9. 4 eggs, beaten

  10. 2 cups pumpkin

  11. 3/4 cup canola oil

  12. 2/3 cup milk

  13. 1/4 cup orange juice

  14. For the Glaze:

  15. 2/3 cup confectioners

  16. 2 teaspoons lemon juice, or as needed

  17. 2 teaspoons orange juice

  18. 1 cinnamon stick, freshly grated


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

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

  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.

  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.

  5. Mix confectioners

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