Orange Pumpkin Bread Recipes

Steps:

• Preheat oven to 375 degrees. Brush a standard 9-by-5-inch 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. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
• In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
• Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
• 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.
• 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.
• Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.

Steps:

• Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
• Add water and orange juice, mixing well.
• Stir in raisins and orange rind.
• Spoon batter into two greased and floured 9x5x3-inch loaf pans.
• Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan and cool completely on wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.
• Mix sugar, pumpkin, oil, and eggs together using an electric mixer in a large bowl until well blended. Mix in flour mixture until well combined. Stir in walnuts and raisins by hand. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 to 55 minutes. Remove from the oven and let cool in the pans on a wire rack for 15 minutes. Remove loaves from the pans and let cool completely, about 15 minutes more.
• Combine confectioners' sugar, orange juice, and orange zest in a small bowl. Stir using a spoon to blend well. Spoon glaze over the top of cooled loaves, letting excess run down the sides. Sprinkle with additional 1 tablespoon walnuts before glaze hardens.

Steps:

• Preheat oven to 350ºF.
• Grease 2 8"x4" loaf pans.
• In a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
• Stir In orange juice.
• In another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
• Combine both mixtures and mix well.
• Spoon batter into pans and bake for 50-60 minutes.
• Cool in pans for 10 minutes and turn onto wire racks to finish cooling.
• Combine glaze ingredients and brush on warm, but not hot, bread.

Steps:

• Bring all ingredients to room temperature.
• Preheat oven to 350°F.
• Grease loaf pan.
• Sift first 8 ingredients together.
• In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
• Add eggs, pumpkin puree and beat another 2 minutes.
• Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
• Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
• Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
• For the glaze:.
• Whisk all glaze ingredients together in a small saucepan set over medium heat.
• Bring to a simmer and cook about 5 minutes, until slightly thickened.
• Pour through a sieve into a heatproof bowl.
• Brush onto warm loaf.

Steps:

• Cream shortening and sugar.
• Cut orange in several pieces (rind and all), removing seeds if necessary.
• Place in blender with the water and puree.
• Add the orange mixture, eggs and pumpkin to the sugar mixture.
• Add remaining dry ingredients and mix well.
• Stir in nuts and raisins.
• Pour into 2 greased 9x5 loaf pans.
• Bake at 350 degrees for 1 hour and 10 minutes.

Steps:

• Preheat oven to 350 degrees. Prepare two loaf pans with a light coating oc cooking spray.
• In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside.
• In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, applesauce, orange peel, and orange juice.
• Using a spoon, stir pumpkin mixture into flour mixture just until combined. Take care not to overmix as that will toughen the bread. Stir in nuts and dates (or raisins). Divide mixture between the prepared pans.
• (Tip: Dates can be quite sticky and hard to chop. Give your knife a quick shot of cooking spray. Once chopped, mix about 2 tablespoons of the flour mixture with the dates to help the bits separate and become evenly distributed in the bread.).
• Bake about 50 minutes or until a toothpick inserted near centers comes out clean.
• Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
• This bread freezes well.