Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Introduction

This Florida Orange Juice Pumpkin Bread is a delightful blend of seasonal flavors perfect for autumn or any time you crave a moist, tender loaf. Topped with a buttery streusel and drizzled with a bright orange glaze, it combines the warmth of pumpkin spices with the fresh zing of Florida orange zest and juice.

Ingredients

• Pumpkin Orange Bread:
• ¾ cup plus 2 tablespoons Florida Orange Juice, room temperature
• 2¼ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup + 2 tablespoons brown sugar
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons orange zest
• ¾ cup pure pumpkin puree
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, softened
• 2½ teaspoons vanilla extract
• Streusel:
• 7 tablespoons all-purpose flour
• 2 tablespoons brown sugar, packed
• 1 tablespoon granulated sugar
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon kosher salt
• 1 teaspoon orange zest
• 3 tablespoons unsalted butter, cold
• Orange Glaze:
• 1 cup powdered sugar
• 2 to 3 tablespoons Florida Orange Juice, as needed to thin
• 4 teaspoons orange zest
• ⅛ teaspoon kosher salt

Instructions

1. Step 1: Make the streusel by combining flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, kosher salt, and orange zest in a small bowl. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill in the refrigerator while you prepare the bread.
2. Step 2: Preheat your oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, allowing an overhang for easy removal, and set it aside.
3. Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and lump-free. Set aside.
4. Step 4: In a large bowl, combine granulated sugar, brown sugar, and orange zest. Rub the sugars and zest together with an electric mixer or your fingers for about 30 seconds to release citrus oils.
5. Step 5: Add softened butter to the sugar mixture and cream together using an electric mixer for about 2 minutes until fully combined and fluffy.
6. Step 6: Mix in pumpkin puree and vanilla extract, scraping down the bowl sides to ensure everything is incorporated.
7. Step 7: Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
8. Step 8: Gently fold in the dry ingredients until almost combined. Add the orange juice and fold in gently just until incorporated—avoid overmixing. A rubber spatula works best for this step.
9. Step 9: Pour batter into the prepared loaf pan and smooth the surface. Sprinkle the chilled streusel evenly over the top.
10. Step 10: Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
11. Step 11: Let the bread cool in the pan for 10 minutes, then use the parchment overhang to transfer it onto a wire rack to cool completely.
12. Step 12: To make the glaze, whisk together powdered sugar, orange zest, and kosher salt in a small bowl. Gradually add orange juice 1 tablespoon at a time until the glaze reaches your desired consistency. Adjust by adding more powdered sugar or orange juice as needed.
13. Step 13: Once the bread is completely cool, drizzle the glaze evenly over the top. Allow it to set for 5 minutes before slicing and serving.

Tips & Variations

• Use fresh Florida orange juice and zest for the best citrus flavor and aroma.
• If pumpkin pie spice isn’t available, use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
• For an extra moist loaf, substitute half of the orange juice with buttermilk.
• Try adding chopped nuts like walnuts or pecans to the batter for added texture.
• To make smaller muffins, reduce baking time to about 20-25 minutes and adjust accordingly.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the loaf tightly wrapped for up to 3 months. Thaw frozen bread overnight in the refrigerator and reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular orange juice instead of Florida Orange Juice?

Yes, you can use any fresh orange juice, but Florida Orange Juice is prized for its bright, sweet flavor that enhances the bread’s citrus notes.

How can I tell when the pumpkin bread is done baking?

Insert a toothpick into the center of the loaf; it should come out mostly clean with just a few moist crumbs attached. If it comes out wet, bake a few minutes longer and test again.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

This Florida Orange Juice Pumpkin Bread features the perfect balance of citrus brightness and warm pumpkin spice. Topped with a crunchy streusel and finished with a zesty orange glaze, this moist and flavorful loaf is ideal for fall breakfasts and afternoon treats.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 60-65 minutes
• Total Time: 1 hour 20-25 minutes
• Yield: 1 loaf (12 slices) 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pumpkin Orange Bread

• ¾ cup plus 2 tablespoons Florida Orange Juice, room temperature
• 2¼ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup + 2 tablespoons brown sugar
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons orange zest
• ¾ cup pure pumpkin puree
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, softened
• 2½ teaspoons vanilla extract

Streusel

• 7 tablespoons all-purpose flour
• 2 tablespoons brown sugar, packed
• 1 tablespoon granulated sugar
• ¼ teaspoon pumpkin pie spice
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon kosher salt
• 1 teaspoon orange zest
• 3 tablespoons unsalted butter, cold

Orange Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons Florida Orange Juice, as needed to thin
• 4 teaspoons orange zest
• ⅛ teaspoon kosher salt

Instructions

1. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, kosher salt, and orange zest. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while preparing the pumpkin loaf.
2. Preheat oven and prepare pan: Preheat oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and no clumps remain. Set aside.
4. Combine sugars and zest: In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Using an electric mixer or your fingers, rub the sugars and orange zest together for about 30 seconds to release the citrus oils.
5. Cream butter and sugar: Add softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes to combine.
6. Add pumpkin and vanilla: Add pumpkin puree and vanilla extract, mixing until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
7. Add eggs: Add eggs one at a time, mixing until completely combined after each addition.
8. Combine batter: Gently fold in the dry ingredient mixture until almost completely combined. Add orange juice and mix gently just until incorporated – do not overmix. Use a rubber spatula to gently incorporate the orange juice to avoid overmixing.
9. Prepare to bake: Pour batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel evenly over the surface.
10. Bake: Bake for 60 to 65 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
11. Cool bread: Allow bread to cool in the pan for about 10 minutes, then use the parchment overhang to transfer to a wire cooling rack to cool completely.
12. Make the glaze: In a small bowl, whisk together powdered sugar, orange zest, and kosher salt. Gradually add orange juice, 1 tablespoon at a time, until desired consistency is reached. Adjust thickness by adding more powdered sugar or orange juice as needed.
13. Glaze and serve: Once bread is completely cool, drizzle the glaze over the top. Allow glaze to set for 5 minutes before slicing and serving.

Notes

• Do not overmix the batter after adding the orange juice to maintain a tender crumb.
• Ensure the bread is completely cool before glazing to prevent the glaze from melting and running.
• Use fresh Florida Orange Juice and zest for the best citrus flavor.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For an extra moist bread, you can substitute half of the unsalted butter with oil.

Keywords: pumpkin bread, orange juice, fall recipe, streusel topping, orange glaze, citrus pumpkin bread, autumn dessert