Orange-Pumpkin Bread

Orange-Pumpkin Bread
  • 3 1/2 cups all-purpose flour, sifted
  • 3 cups white sugar
  • 2 tablespoons grated orange zest
  • 2 teaspoons baking soda
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 4 eggs, beaten
  • 2 cups pumpkin
  • 3/4 cup canola oil
  • 2/3 cup milk
  • 1/4 cup orange juice
  • For the Glaze:
  • 2/3 cup confectioners' sugar
  • 2 teaspoons lemon juice, or as needed
  • 2 teaspoons orange juice
  • 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' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.

04/05/2018
Orange-Pumpkin Bread, recipe PT15M PT1H 5 455 calories

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