Orange Pumpkin Loaf Recipe

Name: Orange Pumpkin Loaf
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Ingredients: 1 large orange; 0.33333334326744 cup butter, softened; 1.3333333730698 cups white sugar; 2 eggs; 1 cup canned pumpkin; 0.33333334326744 cup water; 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.75 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 0.5 cup chopped walnuts; 0.5 cup chopped raisins

Cook Time: 60 minutes

This delicious and moist orange pumpkin bread is perfect for any time of year. The zesty orange flavor combined with the richness of pumpkin and a hint of warm spices makes this bread irresistible.

Ingredients

1 large orange
cup butter, softened
1 cups white sugar
2 eggs
1 cup canned pumpkin
cup water
2 cups all-purpose flour
1 teaspoon baking soda
teaspoon baking powder
teaspoon salt
teaspoon ground cinnamon
teaspoon ground cloves
cup chopped walnuts
cup chopped raisins

Directions

Preheat the oven to 350F (175C). Grease a 9x5 inch loaf pan.
Cut the orange into wedges and remove the seeds. Place the entire orange, peel and all, in a food processor. Pulse until finely chopped. Set the orange mixture aside.
In a large bowl, cream the softened butter and sugar together until smooth and light.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the canned pumpkin, water, and the ground orange mixture you prepared earlier. Mix until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring just until moistened. Be careful not to overmix.
Fold in the chopped walnuts and raisins, ensuring an even distribution throughout the batter.
Spoon the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
Once done, let the bread stand in the pan for 10 minutes before removing it. Place it on a wire rack to cool completely.

Nutrition Facts

Each serving contains approximately:

Calories: 286
Fat: 10g (12% Daily Value)
Saturated Fat: 4g (20% Daily Value)
Cholesterol: 45mg (15% Daily Value)
Sodium: 369mg (16% Daily Value)
Total Carbohydrates: 48g (17% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 29g
Protein: 5g (9% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 42mg (3% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 180mg (4% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

History of the Orange Pumpkin Loaf

The Orange Pumpkin Loaf is a delightful fusion of seasonal flavors, combining the richness of pumpkin with the bright, zesty notes of orange. While pumpkin bread itself has been a staple in American kitchens for generations, the inclusion of a whole orange is a more recent innovation. This particular twist became popular in the 1990s, as bakers began experimenting with citrus fruits to add a new layer of flavor to traditional pumpkin bread. The orange peel provides a subtle bitterness that balances the sweetness of the pumpkin, creating a loaf that is both comforting and refreshing. The orange pumpkin loaf, now a common fall favorite, is often enjoyed as a quick breakfast or a midday snack alongside a hot beverage.

Regional Features

Though this recipe has become widespread, variations can be found throughout the United States, especially in regions with abundant pumpkin harvests. In the Midwest, where pumpkin patches are abundant during the autumn months, bakers often add other local ingredients, such as cranberries or nuts, to personalize their loaves. In contrast, the Southern version may incorporate spices like nutmeg and cinnamon, reflecting the region's affinity for warm, comforting flavors. In some parts of the country, the loaf is paired with a dollop of whipped cream cheese or orange butter for extra indulgence.

How It Differs from Similar Dishes

The Orange Pumpkin Loaf stands out from traditional pumpkin bread primarily because of the use of a whole orange, peel and all. This method imparts a unique citrus flavor that distinguishes it from other pumpkin-based baked goods, which often rely on just the pumpkin itself and typical fall spices. Many similar recipes, such as classic pumpkin bread or zucchini bread, are made with a blend of flour, sugar, eggs, and pumpkin puree, but they lack the bright, zesty profile that the orange provides. Additionally, this loaf is often more moist, due to the inclusion of orange juice and zest, while traditional pumpkin bread can sometimes be denser.

Where It Is Typically Served

The Orange Pumpkin Loaf is often served during the fall and holiday seasons, particularly around Thanksgiving and Halloween. It is a popular item at holiday brunches, coffee gatherings, and as a homemade gift. Many people enjoy it with their morning coffee or tea, making it an ideal breakfast option. Additionally, it can be served as a dessert after a hearty meal, paired with a scoop of vanilla ice cream or a dollop of whipped cream. In some households, it becomes a tradition to bake several loaves and share them with family, friends, or neighbors as part of the festive season's spirit of generosity.

Interesting Facts

Did you know that using a whole orange in baking is not as common as you might think? Most recipes call for just the juice or the zest, but blending the entire orangeincluding the peelinto the batter enhances the loafs flavor and texture. The bitterness from the peel adds depth, and the natural oils from the rind create a wonderful aroma when baked. Another fun fact is that the idea of combining citrus fruits with pumpkin isn't limited to just oranges. In some recipes, tangerines or mandarins are used as alternatives, offering a sweeter citrus flavor that pairs beautifully with the earthy pumpkin. Lastly, the loaf is often customizable, with bakers adding different mix-ins like cranberries, walnuts, or even chocolate chips, depending on their preferences.

FAQ about Orange Pumpkin Loaf Recipe

The Orange Pumpkin Loaf should be stored in an airtight container at room temperature for up to 3-4 days. If you need to keep it longer, it can be stored in the refrigerator for up to a week. For extended storage, you can freeze slices of the loaf in an airtight container or a freezer bag for up to 3 months.

Yes, you can make the Orange Pumpkin Loaf ahead of time. It's best to let the loaf cool completely before storing. You can prepare it a day or two in advance, and it will stay moist and flavorful. If you want to make it even earlier, freezing it works well too.

Yes, you can make several substitutions in this recipe. For example, you can use a different type of orange (like tangerines or mandarins) or swap the butter for a dairy-free alternative like coconut oil. You can also replace the raisins with other dried fruits, such as cranberries or dates. If you don't like walnuts, feel free to leave them out or replace them with other nuts or seeds of your choice.

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking, and you may need to adjust the liquid content slightly depending on the flour's absorbency.

If you prefer a less sweet loaf, you can reduce the sugar in the recipe. Start by cutting the sugar by 1/4 to 1/3 of the amount called for and adjust to your taste. You can also use a sugar substitute, such as stevia or monk fruit, though it may slightly affect the texture.

Yes, fresh pumpkin puree can be used in place of canned pumpkin. Make sure the puree is well-drained and has a similar consistency to canned pumpkin. You may want to cook the pumpkin down slightly to reduce any excess moisture, which can affect the loaf's texture.

If your loaf turns out too dense, it may be due to overmixing the batter or using too much flour. To avoid this, be sure to mix the batter just until combined and measure your flour accurately. If you prefer a lighter texture, you can add an extra 1/4 teaspoon of baking powder or baking soda.

Yes, you can bake this recipe as muffins. Divide the batter into a muffin tin and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted comes out clean. Keep an eye on them as baking times can vary depending on your oven and the size of your muffin tin.

Yes, you can freeze the Orange Pumpkin Loaf. Once it's fully cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to 3 months. To thaw, leave it at room temperature for a few hours or heat individual slices in the microwave.

Comments

Michelle Rodriguez

04/22/2025 03:36:33 PM

Rewritten review: I absolutely adore orange, pumpkin, and cranberry flavors, so I was thrilled with how this recipe turned out - so wonderfully moist and flavorful! Taking note of some helpful suggestions, I made a few tweaks: I opted for 3 small mandarin oranges instead of 1 large navel orange (they were sweeter and juicier with less bitter pith); I reduced the sugar to 1 cup; I used fresh pureed pumpkin (~265g) instead of canned; I used my own homemade sugar-free craisins instead of raisins and omitted the walnuts; I swapped clove for nutmeg; and I baked the batter in a springform bundt pan instead of a loaf pan, allowing for a quicker baking time of around 50 minutes. This recipe has earned a spot in my list of favorites for sure!

Amanda Edwards

02/06/2025 07:28:20 PM

Great bread! I baked it for Christmas and also gave it as a gift. I kept one loaf for myself and we absolutely enjoyed it. Instead of using the entire orange to avoid any bitterness, I opted to remove the peel and white pith, using only the wedges. The combination of pumpkin, orange, and spices created a perfect harmony of flavors in this bread. To elevate it further, I added some chopped fresh cranberries. This resulted in a truly delightful holiday bread!

Dennis Jones

03/05/2025 08:38:36 PM

Wow, this recipe is incredibly addictive! I decided to double the recipe and ended up making 6 mini loaves to give away, along with an 8 x 4 loaf for myself. My partner and I devoured the large loaf in just 2 sittings, and everyone who received the small loaves couldn't stop raving about it. The idea of using the whole orange in the recipe is simply brilliant! I opted to omit the nuts and raisins, and instead, I used some leftover homemade cranberry sauce. I reduced the amount of sugar slightly, and the result was perfectly sweet! Trust me, don't even think about peeling that orange - just follow the recipe as it is written. This is truly an outstanding recipe!

Brenda Parker

10/23/2024 01:23:11 AM

I absolutely adored this recipe! I've made it twice now, doubling the ingredients each time and baking the batter in two separate loaf pans. What really fascinated me was pureeing the whole orange - using seedless naval oranges added a lovely touch. I opted for my own homemade pumpkin puree instead of canned. The loaves turned out dense yet incredibly moist, with a slight bitterness that beautifully balanced out the sweetness. It's versatile enough to serve as a dessert, a side dish for meals, or even as a breakfast option. It even replaced the traditional cranberry bread I usually bake for Thanksgiving. I decided to freeze the extra loaves, and upon thawing, they retained their perfect moisture, texture, and crumb. This recipe is simply fantastic, and I can't wait to make it again and again. The baking time was a bit inconsistent - the first batch took longer than expected, but the second batch was spot on. I suspect my oven might be to blame for that. Using a food processor and a KitchenAid mixer made the prep work a breeze. The kids loved it, and all our Thanksgiving guests were thoroughly impressed. What a hit!

James Smith

01/02/2025 02:34:13 PM

I substituted two small tangerines for an orange and tossed in some walnuts. Blending the whole fruit resulted in a delightful citrus flavor with a hint of zestiness. This recipe is definitely a winner - incredibly moist and delicious!

Scott Jackson

05/20/2024 07:36:44 AM

I reduced the sugar by 1/3 cup, but the cake turned out too sweet for my liking. Other than that, it's a good cake. The orange flavor is quite pronounced. Next time, I'll try using milk instead of water to reduce the sweetness further, and maybe decrease the amount of sugar even more. I might also consider using fewer orange peels.

Thomas Martinez

11/05/2024 03:09:18 PM

I absolutely adore this recipe! The muffins turned out incredibly moist and flavorful. I stuck to the instructions closely, although I didn't have an orange on hand, so I substituted around 1/4 cup of frozen orange juice concentrate, and it worked out great. I also swapped out raisins for cranberries, and the combination was just delicious. Baking them for 23 minutes in muffin tins was spot on, they came out perfectly cooked.

Brenda Lee

03/12/2025 01:40:50 AM

Wonderful just the way it is...everyone enjoyed it.

Janet Walker

08/31/2022 04:17:25 PM

I decided to add cranberries and chocolate chips instead of raisins, and the outcome was absolutely fantastic.

Dennis Lewis

11/24/2022 01:04:06 AM

Delicious! I used fresh cranberries this time and next time I'm thinking of adding mini chocolate chips! Thanks for sharing the recipe!

Janet Miller

04/19/2024 04:32:08 PM

Substituted 5 whole peeled Cuties and omitted the canned pumpkin. Opted for raisins instead of nuts. My husband absolutely adored it, claiming it reminded him of a deliciously soft oatmeal cookie!

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