I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.
- 1 stick unsalted butter, melted, plus more for pan
- 1 cup unbleached all-purpose flour, plus more for pan
- 1 cup white whole wheat flour
- 1 cup granulated sugar
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
- 3 large eggs, room temperature
- grated orange zest from 1 large orange (about 2 tsp)
- 1/4 cup fresh orange juice (from 1/2 large orange)
- 1 teaspoon pure vanilla extract
- 1/4 cup pepitas
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
- In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
- Make a well in flour mixture and pour pumpkin mixture into it.
- Stir together just until combined and no dry flour remains (do not overmix).
- Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
- Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
- Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
Two Years Ago:
Three Years Ago:
Four Years Ago:
Five Years Ago:
This looks and sound absolutely wonderful! thank you so much for sharing the recipe ❤
I love quick breads- so easy to prepare. Pumpkin bread is always so moist and tasty too. It screams “Fall!” 🙂
Absolutely great! Cannot have enough pumpkin recipes… right?
Right! Me too! 🙂
It’s such a beautiful bread ❤️
Thank you!! I’ve been eating it every morning. 😉 It’s great.
That sounds like a yummy and unique combination!
Thanks! I am perfectly happy with my standard-seasonal-yummy pumpkin bread but this was definitely a nice change of pace. The orange flavor added a lot of brightness. Yummy!
I love the pepitas!
Me too!! I’m planning to make this bread again for Thanksgiving but I’ll have to do an extended family survey to see if I should include the pepitas next time. I’m voting YES. 😉
This looks like a great loaf of pumpkin bread-the pepitas on top are a nice finishing touch! 🙂
Thank you so much, Nancy! I wish that my husband agreed. 😉
Lovely bread, especially that topping. Perfect!
Thank you so much. 🙂 I really enjoyed it!
I like that touch of pepitas on top. Great combination of flavours – orange and pumpkin.
Thank you! Perfect with a cup of coffee.
Looks lovely and delicious!😍
Thank you! Perfect for the season. 🙂
Oh beautiful Josette, a work of art and so seasonal and lovely!
Thank you so much, Loretta. ❤
I have to make Pumpkin Bread every year, too. I like the idea of the pumpkin/orange and it looks delish, but keep seeing the link for the pear “snacking cake with the brown butter glaze” from last year and it’s captivating me! 🙂
Hmmm… Pear “snacking” cake was a pretty captivating one as I recall! 😉 Fall is a great time to bake, right?
Oh yes! 🙂
It’s all your fault, Mollie… I just made the pear snacking cake again! 😉
No fair Josie!! That means you’ve had it twice and I’ve yet to taste it!!! I have got to get some pears!!
Pingback: Pumpkin-Orange Bread | homethoughtsfromabroad626