Liza’s Spiced Pumpkin Bread With A Bit Of Orange
A bit of orange zest and juice give this quick pumpkin bread a delightful tang, paired perfectly with warm spices.
- Total Time: 1 hour 5 minutes
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1/4 cup fresh orange juice
- 1/4 cup milk (or almond milk)
- 1 tablespoon orange zest (about 1 large orange)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, oil, orange juice, milk, orange zest, and vanilla extract until smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful to not overmix!
- Bake: Pour the batter into the prepared loaf pan. Smooth the top and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cover the bread loosely with foil in the last 10 minutes if it’s browning too quickly.
- Cool and enjoy: Allow the bread to cool in the pan for 10 minutes before removing. This bread is great served warm and slathered in Kerrygold butter!
- Prep Time: 10
- Cook Time: 55 minutes
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