From My Carolina Home

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Pumpkin Orange Bread

23 Comments

Autumn is the ideal time for pumpkin recipes, and I have a great one for you today.  This pumpkin bread is a bit different, with a brighter more pumpkin-y flavor.   Some years ago I made pumpkin bread using a standard recipe with ginger, cloves, nutmeg and cinnamon – really it was a pumpkin spice bread.  I just don’t care for ginger, so I started leaving that out and (to make cinnamon freak DH happy) doubling the cinnamon.  But with cloves and nutmeg and cinnamon, it is still a pumpkin spice flavor.  I wanted to have more of a brighter pumpkin flavor, and I think I have it with this recipe.

Pumpkin Orange Bread ~ From My Carolina Home

This bread has a fine, moist crumb, a nice crisp crust, and a more intense pumpkin flavor. The secret is reducing the spices, and adding orange zest.  The zest brightens the pumpkin flavor without taking it over.

Pumpkin Orange Bread ~ From My Carolina Home

So here is your method.  Gather your ingredients. My other secret ingredient is using part brown sugar.

Pumpkin Orange Bread ~ From My Carolina Home

Combine flour, sugars, spices, and leavening in a bowl. Sift or stir until no lumps from the sugars remain.

Pumpkin Orange Bread ~ From My Carolina Home

Grate one orange rind, then finely chop the zest.

Pumpkin Orange Bread ~ From My Carolina Home

You need about two tablespoons of zest, give or take a smidgen.

Pumpkin Orange Bread ~ From My Carolina Home

Add the zest to the flour mixture and mix in.

Pumpkin Orange Bread ~ From My Carolina Home

Measure the oil, add the eggs and beat slightly.

Pumpkin Orange Bread ~ From My Carolina Home<

Add the egg-oil mixture and the pumpkin to the dry ingredients, all at once.

Pumpkin Orange Bread ~ From My Carolina Home

With a wooden spoon, stir the mixture gently until fully combined, scraping the bottom often to incorporate all the dry ingredients.

Pumpkin Orange Bread ~ From My Carolina Home

Pour into 2 loaf pans sprayed with no-stick cooking spray.

Pumpkin Orange Bread ~ From My Carolina Home

Bake at 350 degrees for 50-55 minutes, until the loaves spring back when lightly pressed in the center. Let cool in the pans for about 5 minutes, then turn out loaves onto cooling racks and allow to cool.

Pumpkin Orange Bread ~ From My Carolina Home

Optional, if you like a glaze, use the orange juice with a little powdered sugar to make a glaze, drizzle over the bread after it has cooled. But, it really doesn’t need it, it is moist and delicious on its own.

Pumpkin Orange Bread ~ From My Carolina Home

This freezes very well.  I use zipper style bags for the ones I freeze for us.  Friends love getting a loaf of this bread for gifts!  Put into a decorative bag, and dress up with a pretty bow.

Pumpkin Orange Bread ~ From My Carolina Home

Are you getting hungry yet?

Pumpkin Orange Bread ~ From My Carolina Home

Serve a warm slice, just because you can! I love the end pieces.

Pumpkin Orange Bread ~ From My Carolina Home

Pumpkin Orange Bread

3 cups all purpose flour
1-1/2 cups white granulated sugar
1/2 cup light brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
Zest of 1 orange, finely chopped
2/3 cup canola oil
3 eggs
1 15-ounce can pureed pumpkin

Preheat oven to 350 degrees.  Prepare two loaf pans by spraying with no-stick spray. Combine flour, and next seven ingredients in a bowl. Sift or stir until no lumps from the sugars remain.  Grate one orange, then finely chop the zest. Measure the oil, add the eggs and beat slightly. Add the egg-oil mixture and the pumpkin to the dry ingredients. With a wooden spoon, stir the mixture gently until fully combined, scraping the bottom often to incorporate all the dry ingredients. Pour into 2 loaf pans sprayed with no-stick cooking spray. Bake at 350 degrees for 50-55 minutes, until the loaves spring back when lightly pressed in the center.  Let cool in the pans for about 5 minutes, then turn out loaves onto cooling racks and allow to cool.  Serve warm for a wonderful treat.  Glaze if desired.

Download the PDF file recipe – Pumpkin-Orange-Bread

Pumpkin Orange Bread ~ From My Carolina Home

I’ll bake a half dozen loaves of pumpkin bread between now and Thanksgiving, DH really likes it this time of year.  As you may have guessed, he likes it with a lot of cinnamon, LOL, but I dialed it back a bit so the orange zest could brighten the flavor.  A little variety is a wonderful thing!  Do you enjoy pumpkin bread?

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Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

23 thoughts on “Pumpkin Orange Bread

  1. Looks yummy! I plan on trying it if I can locate some canned pumpkin….it appears there is a shortage. Walmart hasn’t had any in the last month Inhave been looking.

    Crystal in Cedar City

  2. Getting together in a few weeks with my grade school friends, The Fun Bunch (dubbed by one of our kiddoes!) Think I’ll try this recipe between now & then & have a surprise for the 3 single gals especially – folks don’t often make THEM treats, they are doing the baking & wouldn’t for themselves, you know! Heck, either do the 2 other married gals. Might try using my cute mini pans (from a Garage Sale!) – everything seems special in a mini loaf, don’t you think?!!

  3. This sounds REALLY delicious!! What a nice recipe to read while drinking my first cup of coffee this morning…. wish I had a slice RIGHT NOW! Definitely 2 loaves will be baked at our house TODAY!

  4. Sounds delicious and looks pretty too!

  5. Sounds yummy! I love everything Pumpkin. Am heading to the store & will pick up an orange and I have a pie pumpkin ready to cook, so this will be on my To-Do List for this weekend. I also like using Butternut Squash in the place of Pumpkin sometimes.

  6. We love PUMPKIN EVERYTHING here ♥♥♥♥♥ S we will definitely be trying this and may try modifying the recipe for “SWEET POTATOES” as we have a triple bumper crop this year 🙂 Thanks for sharing and I LOVE the fall photos!!!!!

  7. this looks yummy. thanks for sharing. I have several size bread pans. what size are you using?

  8. Carole this is mouth watering! Hadn’t thought of adding orange zest but I will definitely try it!
    I usually make pumpkin muffins but will make loaves this time . Pumpkin is Sooo good for you!!!
    Happy Fall!🍂🍁🎃

  9. Carole,

    You had me with just the name of this cake. I have all but the fresh orange peel and that can be taken care of easily.

    Planning to get some small wreaths made like your large one, as a crafter we always seem to have everything on hand don’t we.

    Had planned to go to the mountains to a fair in Hiawassee but with this storm I have decided not to. It is cloudy and windy here in Atl. So thought twice

    About it. Guess I’ll stay here and work on some scarf caddies to wear with my scarfs and make some as gifts for Christmas. Have a great weekend and

    Thanks for the recipe.

    Phyllis

  10. My DH is a pumpkin freak also, and this recipe sounds perfect for both of us. I love anything citrus, so it fits the bill nicely, and what a great gift for neighbors to welcome the season/holidays and to have on hand at anytime! Yummy, will try this for sure. Thank you for sharing your version of pumpkin bread. :o) m

  11. Oops! Meant to say DH is a cinnamon freak!!!

  12. Gosh what a delicious recipe, a must to make as soon as I can, looks fabulous, also as a gift , like the decorative paper – no such thing here.

  13. Good Morning Carole! I do enjoy Pumpkin Bread and hubby and I make it throughout the year. Our secret ingredient is using REAL Pumpkin. It is so delicious it never lasts very long at all and when given as gifts we always get requests for more. I will try out using your orange, like you though I cut way back on the ginger and add extra cinnamon. Thank you for sharing your recipe and hope that you have a fantastic creative day!

  14. LOVE pumpkin bread, but my son doesn’t like any of the “spice” cakes, not carrot cake, not zucchini bread, sigh. Last few times I’ve made pumpkin bread I’ve used craisins instead of raisins. I like using fresh pumpkin that I prepare when pumpkins are out for halloween, like now! I bake, puree and freeze it. I love the pumpkin pie spice flavor, but maybe your answer is the good one. He does like cinnamon! But since everyone at works eats whatever I make, experiment or not, I have no problem getting all my spicy breads eaten up!

    remind me to send you a recipe for the best cranberry relish…

    sharon in colorado

  15. one more comment? I read the “truth” about canned pumpkin recently: it’s 90 % acorn squash or other winter squashes! they say it isn’t as bitter as commercial pumpkins. Makes sense, I’ve used squash and sweet potatoes in pumpkin recipes, all yummy no matter what veggie it came from!

  16. Pumpkin is acceptable. I could take it or leave it. However, our daughter is coming for Thanksgiving, and she gobbles up anything and everything that is pumpkin flavored. I must make this bread for her, because I’m sure it will win the prize this year.

  17. Sounds and looks delicious! Thanks!

  18. It looks delicious …I think that you are inland and will not be affected too much from the hurricane? Hope not and that all will be well. I saw a few blogger friends in Florida updating as to whether they were hunkering down or had to evacuate…

  19. Looks delicious and I love the pretty printout you provided in the download! I have to try this because my husband doesn’t like ginger either. Thanks and have a great weekend. Hopefully, you won’t be affected by the hurricane!
    Shelley

  20. I love pumpkin bread. Your version sounds delicious. I will have to give it a try. Thanks for sharing.

  21. Great tip about reducing the spices. Sometimes less is more and that’s certainly true with the warming spices of fall. Thank you for sharing with us this week at Celebrate Your Story, have a great week.

  22. Thanks for the recipe, it sounds yummy! My hubby says he doesn’t like pumpkin, but he likes my ‘spice’ cake. I just need to bake it when he’s not around to see the can of pumpkin.

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