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Orange Juice Pumpkin Bread with Streusel Recipe

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★★★★★

4.9 from 129 reviews

This Orange Juice Pumpkin Bread with Streusel is a moist and flavorful quick bread that combines the warm richness of pumpkin puree with the bright, citrusy notes of orange juice. Topped with a crunchy streusel and a tangy orange glaze, this bread makes for a perfect seasonal treat during fall and winter holidays.

Ingredients

Scale

Pumpkin Bread

  • 1 cup pumpkin purée
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup orange juice, fresh or bottled
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Streusel Topping

  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1 teaspoon ground cinnamon

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice, fresh or bottled
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
  2. Make the Pumpkin Bread Batter: In a large mixing bowl, whisk together the pumpkin purée, eggs, sugar, vegetable oil, and orange juice until well combined. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to ensure a tender crumb.
  3. Prepare the Streusel Topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter or your fingers, cut the cold butter into the mixture until it resembles coarse crumbs.
  4. Assemble and Bake: Pour the pumpkin bread batter into the prepared loaf pan and evenly sprinkle the streusel topping over the batter. Place the loaf pan in the oven and bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
  5. Make the Orange Glaze: While the bread is baking, whisk together powdered sugar, 2 tablespoons of orange juice, and vanilla extract (if using) in a bowl until smooth and slightly runny. Adjust the consistency by adding more juice or powdered sugar as necessary.
  6. Cool and Glaze: Remove the bread from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack. When the bread is almost completely cool, drizzle the orange glaze evenly over the top, letting it drip down the sides for a beautiful finish.
  7. Serve: Once the glaze has set slightly, slice and serve. This bread is delicious on its own or with a spread of butter or cream cheese.

Notes

  • Make sure not to overmix the batter to keep the bread tender and moist.
  • You can substitute pumpkin pie spice for the individual cinnamon, nutmeg, and cloves measurements.
  • For a more intense orange flavor, use freshly grated orange zest in the batter and glaze.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing.

Keywords: pumpkin bread, orange juice pumpkin bread, streusel topping, fall baking, quick bread, pumpkin recipe

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