Pumpkin bread is great. But Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze has made traditional pumpkin bread bland by comparison. And that’s no small feat. This warm, gooey, streusel-y goodness is perfect to whip up on weekend mornings before the action gets underway.
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Prep Time
20 minsCook Time
65 minsTotal Time
85 minsServings
10Ingredients
Pumpkin Orange Bread
- ¾ cup plus 2 tablespoons Florida Orange Juice, room temperature
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup + 2 tablespoons brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons orange zest
- ¾ cup pure pumpkin puree
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, softened
- 2½ teaspoons vanilla extract
Streusel
- 7 tablespoons all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon granulated sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 teaspoon orange zest
- 3 tablespoons unsalted butter, cold
Orange Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons Florida Orange Juice, as needed to thin
- 4 teaspoons orange zest
- ⅛ teaspoon kosher salt
Instructions
- Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, kosher salt, and orange zest. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while preparing the pumpkin loaf.
- Preheat oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and no clumps remain. Set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Using an electric mixer or your fingers, rub the sugars and orange zest together for about 30 seconds to release the citrus oils.
- Add softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes to combine.
- Add pumpkin puree and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Add eggs one at a time, mixing until completely combined after each addition.
- Gently fold in the dry ingredient mixture until almost completely combined. Add orange juice and mix gently just until incorporated – do not overmix. We recommend using a rubber spatula to gently incorporate the orange juice to ensure there is no overmixing.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel evenly over the surface.
- Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
- Allow bread to cool in the pan for about 10 minutes, then use the parchment overhang to transfer to a wire cooling rack to continue cooling completely.
- In a small bowl, whisk together powdered sugar, orange zest, and kosher salt. Gradually add orange juice, 1 tablespoon at a time, until the desired consistency is reached. If the mixture is too thin for your liking, add more powdered sugar. If the mixture is too thick, slowly add more orange juice, ½ tablespoon at a time.
- Once bread is completely cool, drizzle the glaze over the top. Allow glaze to set for 5 minutes before slicing and serving.
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