Pumpkin-Orange Bread

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

1. 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.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
4. Make a well in flour mixture and pour pumpkin mixture into it.
5. Stir together just until combined and no dry flour remains (do not overmix).
6. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
7. 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.
8. 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.

 One Year Ago:

• Pear Snacking Cake with Brown Butter Glaze

Two Years Ago:

• Whole Wheat Applesauce Muffins with Maple Glaze

Three Years Ago:

• Pumpkin Pie Dump Cake
• Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

Four Years Ago:

• Pumpkin Spice Cake with Honey Cream Cheese Frosting

Five Years Ago:

• Pumpkin Bread
• Whole Wheat Banana Muffins
• Zucchini, Banana, & Flaxseed Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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