Introduction

This Florida Orange Juice Pumpkin Bread is a delightful twist on classic pumpkin bread, infused with fresh orange juice and topped with a crunchy streusel and zesty orange glaze. It’s moist, flavorful, and perfect for fall breakfasts or afternoon treats.

A loaf of pumpkin bread with two thick slices cut and laid in front on a wooden board lined with white parchment paper. The pumpkin bread is deep orange-brown with a moist, dense texture and topped with a crumble streusel layer covered in light brown glaze that drips down the sides. The light brown streusel is crumbly with small chunks scattered on the bread and board. To the left is a clear glass pitcher of orange juice and a white cloth napkin is casually placed on the right near a small white ceramic pitcher with a drip of glaze down the side. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 the cold butter using a pastry cutter or fingers until the mixture looks like coarse crumbs. Chill in the refrigerator while you prepare the bread.
Step 2: Preheat the oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal, then set aside.
Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until smooth and combined.
Step 4: In a large bowl, mix granulated sugar, brown sugar, and orange zest. Rub them together with your fingers or an electric mixer for about 30 seconds to release the orange oils.
Step 5: Add the softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes until combined and fluffy.
Step 6: Stir in pumpkin puree and vanilla extract, scraping down the sides to mix everything evenly.
Step 7: Add eggs one at a time, mixing well after each addition.
Step 8: Gently fold the dry ingredients into the wet until almost combined. Then mix in the orange juice carefully with a rubber spatula just until incorporated, avoiding overmixing.
Step 9: Pour the batter into the prepared pan and smooth the top. Sprinkle the chilled streusel evenly over the batter.
Step 10: Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 11: Let the bread cool in the pan for 10 minutes, then use the parchment overhang to transfer it to a wire rack to cool completely.
Step 12: Prepare the orange glaze by whisking powdered sugar, orange zest, and kosher salt in a small bowl. Gradually add orange juice, one tablespoon at a time, until you reach your desired drizzle consistency. Adjust with more powdered sugar or juice as needed.
Step 13: Once the bread is fully cooled, drizzle the glaze on top and let it set for 5 minutes before slicing and serving.

Tips & Variations

Use fresh Florida orange juice for the best citrus flavor and natural sweetness.
To make this bread dairy-free, substitute butter with a plant-based margarine.
For a nuttier texture, add ½ cup chopped walnuts or pecans to the batter.
If you prefer a spicier bread, increase pumpkin pie spice to 1½ teaspoons.
Make mini loaves or muffins using the same batter; reduce baking time to 25-30 minutes.

Storage

Store the pumpkin bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze wrapped bread for up to 3 months. Reheat slices gently in the microwave for 15-20 seconds or warm in a toaster oven.

How to Serve

A rectangular loaf of moist, golden brown cake with a crumbly, light tan streusel topping drizzled with a thin white glaze rests on white parchment paper over a wooden cutting board. Two thick slices are cut from the loaf and lie in front, showing the soft, dense, and textured crumb inside. The cutting board is placed on a surface with a white marbled texture. To the left, a clear glass pitcher filled with bright orange juice and a knife with a light wooden handle sit nearby. On the right, a small white ceramic jug with a light brown rim and a beige cloth napkin add a cozy touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned orange juice instead of fresh Florida orange juice?

Yes, you can use canned or bottled orange juice if fresh is unavailable, but fresh juice provides a brighter, more vibrant flavor.

How do I know when the pumpkin bread is done baking?

The bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs. If it’s wet with batter, bake for a few more minutes and test again.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze is a moist, flavorful fall treat combining the natural sweetness of pumpkin with the bright citrus notes of Florida orange juice and zest. Topped with a spiced streusel and finished with a tangy orange glaze, this bread is perfect for breakfast, snack, or dessert that brings seasonal warmth with every bite.

Author: Kai
Prep Time: 20 minutes
Cook Time: 60-65 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Dessert, Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Make Streusel: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, kosher salt, and orange zest. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Chill in refrigerator while preparing the bread.
Prepare Oven and 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.
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 lump-free. Set aside.
Combine Sugars and Zest: In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Rub together with fingers or an electric mixer for 30 seconds to release oils and flavors.
Cream Butter and Sugars: Add softened butter to the sugar mixture and cream with an electric mixer about 2 minutes until beautifully combined and fluffy.
Add Pumpkin and Vanilla: Mix in pumpkin puree and vanilla extract until fully incorporated. Scrape sides of bowl to ensure uniform mixture.
Add Eggs: Add eggs one at a time, mixing fully after each to create a smooth batter.
Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter until almost combined.
Add Orange Juice: Carefully incorporate the Florida Orange Juice using a rubber spatula, mixing just until combined to avoid overmixing and keep bread tender.
Assemble and Bake: Pour batter into prepared loaf pan and smooth top. Evenly sprinkle chilled streusel over the batter. Bake 60 to 65 minutes, until a toothpick inserted in the center comes out mostly clean with few moist crumbs.
Cool Bread: Let bread cool in pan for 10 minutes. Using parchment overhang, remove loaf and cool completely on a wire rack.
Prepare Glaze: Whisk powdered sugar, orange zest, and kosher salt in a bowl. Gradually whisk in orange juice 1 tablespoon at a time until reaching desired consistency. Adjust thickness by adding more powdered sugar or juice as needed.
Glaze and Serve: Once bread is fully cooled, drizzle orange glaze evenly over the top. Allow glaze to set for 5 minutes before slicing and serving for best presentation and flavor.

Notes

Ensure all wet ingredients like eggs and orange juice are at room temperature for better mixing and texture.
Do not overmix after adding orange juice to keep bread moist and tender.
Use fresh Florida Orange Juice and zest for authentic bright citrus flavor.
The streusel can be made ahead and refrigerated for convenience.
Allow the bread to cool completely before glazing to prevent melting the glaze.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.

Keywords: pumpkin bread, orange juice, streusel, orange glaze, fall recipe, citrus pumpkin bread, Florida orange juice recipe