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Pumpkin Bread with Citrus Twist

A moist, spiced pumpkin bread brightened with a hint of orange zest. Perfect for cozy fall mornings, this recipe is simple, freezer-friendly, and always a crowd-pleaser.
Prep Time15 minutes
Cook Time1 hour
Resting Time5 minutes
Total Time1 hour 20 minutes
Method: Baking
Cuisine: American / Fall Baking
Servings: 10
Calories: 265kcal

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree canned or fresh
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 1 tsp orange zest
  • 2 tbsp orange juice
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  • In another bowl, beat sugar, eggs, oil, pumpkin puree, orange juice, and zest until smooth.
  • Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
  • Stir in nuts or chocolate chips if desired.
  • Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  • Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For extra flavor, drizzle with a simple glaze made of powdered sugar and orange juice.
Bread freezes well for up to 2 months; wrap tightly in foil and store in freezer bag.
Use fresh pumpkin puree if available, but strain to remove excess water.
Nutritional Facts (per slice, approx. 10 servings)

Pumpkin Bread with Citrus Twist

A moist, spiced pumpkin bread brightened with a hint of orange zest. Perfect for cozy fall mornings, this recipe is simple, freezer-friendly, and always a crowd-pleaser.

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 1 tsp orange zest
  • 2 tbsp orange juice
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, beat sugar, eggs, oil, pumpkin puree, orange juice, and zest until smooth.
  4. Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. Stir in nuts or chocolate chips if desired.
  6. Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • For extra flavor, drizzle with a simple glaze made of powdered sugar and orange juice.
  • Bread freezes well for up to 2 months; wrap tightly in foil and store in freezer bag.
  • Use fresh pumpkin puree if available, but strain to remove excess water.

Nutritional Facts (per slice, approx. 10 servings)

  • Calories: 245
  • Protein: 4 g
  • Carbohydrates: 35 g
  • Sugars: 20 g
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Fiber: 2 g
  • Sodium: 200 mg

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Method: Baking
  • Cuisine: American, Fall Baking
  • Servings: 10 slices
  • Calories: 245 per serving
  • Yield: 1 loaf