Pumpkin Bread with Fresh Florida Orange Juice: A Zesty Autumn Delight

If you’re craving a fall-inspired treat that balances comfort and freshness, this pumpkin bread with fresh Florida orange juice is the perfect recipe for your seasonal baking list. It combines the rich, warm spices of traditional pumpkin bread with the bright, citrusy flavor of fresh Florida orange juice, resulting in a moist, flavorful loaf that’s ideal for breakfast, brunch, or dessert. Unlike typical recipes, this version adds a zesty twist that enhances both texture and taste. Whether you’re new to baking or a seasoned pro, this pumpkin bread with fresh Florida orange juice is easy to make and guaranteed to impress.

Why Add Fresh Florida Orange Juice to Pumpkin Bread?

Combining pumpkin and orange juice might sound unexpected, but the results are delightful.

• The citrus cuts through the richness of pumpkin for a refreshing balance.
• Adds extra moisture, creating an irresistibly soft crumb.
• Boosts nutrition with Vitamin C and antioxidants.

For a variation on fruity baking, check out these summer peach muffins, perfect for warmer months!

To make things easy, consider using a manual citrus juicer or an electric citrus press for quick, mess-free squeezing.

Ingredient Needed For Pumpkin Bread with Fresh Florida Orange Juice

Here’s what you’ll need for the perfect pumpkin bread with fresh Florida orange juice:

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Wet Ingredients

• 1 cup canned pumpkin purée (not pie filling)
• 2 large eggs
• ½ cup fresh Florida orange juice
• ½ cup vegetable oil (or melted butter)
• ⅔ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Optional Add-ins

• ½ cup chopped pecans or walnuts
• ½ cup mini chocolate chips
• Zest of 1 orange for extra citrus kick

How To Make Pumpkin Bread with Fresh Florida Orange Juice

1. Prep the Oven and Pan

• Preheat oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Spices (cinnamon, nutmeg, cloves)

3. Combine the Wet Ingredients

• In a large mixing bowl, whisk:
  • Pumpkin purée
  • Eggs
  • Fresh Florida orange juice
  • Oil
  • Brown and white sugar
  • Vanilla extract

4. Combine Wet and Dry

• Gradually add the dry mixture into the wet mixture.
• Stir gently until just combined.
• Fold in any add-ins (nuts, chocolate chips, zest).

5. Bake

• Pour batter into the prepared pan.
• Bake for 50–60 minutes or until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack.

This method is simple and consistent, just like this classic banana bread, which follows a nearly identical mixing process but with a different fruit base.

Optional: Orange Streusel & Glaze

Add a delicious orange streusel topping or drizzle a glaze for bakery-style results.

Streusel Topping

• ¼ cup flour
• ¼ cup brown sugar
• 2 tbsp cold butter
• ½ tsp cinnamon
• Mix until crumbly and sprinkle before baking.

Orange Glaze

• 1 cup powdered sugar
• 2 tbsp fresh orange juice
• Whisk until smooth and drizzle over cooled bread.

Health Benefits of Pumpkin & Orange Juice

Both ingredients bring more than just taste to the table:

• Pumpkin is high in Vitamin A, fiber, and potassium. It supports vision, gut health, and satiety. According to the USDA, it’s low in calories and rich in beta-carotene.
• Florida orange juice adds Vitamin C, flavonoids, and natural sweetness, making it a smart substitute for refined sugar.

Together, they create a nutrient-packed loaf that tastes as good as it is good for you.

Variations & Customizations

Love to experiment? Try these variations:

• Vegan Version: Use flax eggs and coconut oil.
• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
• Nut-Free: Omit nuts or replace with sunflower seeds.
• Chocolate Orange: Add chocolate chips and extra orange zest.

Tips for Perfect Moist Pumpkin Bread

• Don’t overmix the batter, it causes dryness.
• Use freshly squeezed orange juice for best flavor.
• Let the batter rest for 5–10 minutes before baking.
• Don’t skip the cooling process, it finishes setting the crumb.

Storage & Shelf Life

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Stays fresh for up to 1 week.
• Freezer: Wrap slices or whole loaf in plastic and foil; freeze up to 3 months.

Reheat in the microwave or oven before serving for best taste.

Serving Suggestions

This citrusy loaf pairs well with:

• Hot tea, chai latte, or spiced cider
• Greek yogurt or whipped cream
• Vanilla ice cream for dessert
• On a holiday brunch board

More Recipes to Explore

If you love fruit-infused baked goods, try:

• A classic banana bread for something familiar
• Moist zucchini muffins for a veggie-packed option
• This creative use of sourdough discard for a sustainable treat

FAQs About Pumpkin Bread with Fresh Florida Orange Juice

Final Thoughts

This pumpkin bread with fresh Florida orange juice isn’t just another fall recipe—it’s a refreshing take on a classic that brings together the earthy depth of pumpkin and the citrus brightness of orange juice in every bite. Its moist texture, vibrant flavor, and seasonal spices make it a must-have in your autumn baking routine. Whether you’re baking for yourself, your family, or holiday guests, this pumpkin bread with fresh Florida orange juice will leave a lasting impression. Be sure to bookmark this recipe and make it a staple for years to come.

Pumpkin Bread with Fresh Florida Orange Juice: A Zesty Autumn Delight

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• Author: MERIEM
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

A moist and flavorful pumpkin bread infused with fresh Florida orange juice, topped with a crumbly streusel and sweet citrus glaze. Perfect for fall baking, brunches, or holiday gifting.

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Ingredients

Scale 1x2x3x

1¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup canned pumpkin purée
2 large eggs
½ cup fresh Florida orange juice
½ cup vegetable oil
⅔ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)
1 tbsp orange zest (optional)

Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar
2 tbsp cold butter, cubed
½ tsp ground cinnamon

Citrus Glaze
1 cup powdered sugar
2 tbsp fresh Florida orange juice

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, combine pumpkin purée, eggs, orange juice, oil, brown sugar, granulated sugar, and vanilla.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in chopped nuts and orange zest, if using.
Pour the batter into the prepared loaf pan.
In a small bowl, combine the streusel ingredients until crumbly. Sprinkle evenly over the batter.
Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, whisk together the glaze ingredients and drizzle over the bread.

Notes

Use freshly squeezed orange juice for the best flavor.
Bread can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 21g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Keywords: Pumpkin Bread with Fresh Florida Orange Juice, citrus pumpkin loaf, fall baking, glazed pumpkin bread