Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Introduction

This Florida Orange Juice Pumpkin Bread is a delightful blend of fresh citrus and warm spices, perfect for autumn or any time you crave a cozy treat. Topped with a crumbly streusel and finished with a zesty orange glaze, this bread balances sweet and tangy flavors beautifully.

Ingredients

• ¾ cup plus 2 tablespoons Florida Orange Juice, room temperature
• 2¼ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup plus 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

For the 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

For the 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 mixture resembles coarse crumbs. Refrigerate while preparing the batter.
2. Prepare the loaf pan: Preheat oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving an 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 combined and free of clumps.
4. Combine sugars and orange zest: In a large bowl, mix granulated sugar, brown sugar, and orange zest. Rub together with fingers or use an electric mixer for about 30 seconds to release citrus oils.
5. Cream butter and sugar: Add softened butter to the sugar mixture and cream with an electric mixer for about 2 minutes until well combined.
6. Add pumpkin and vanilla: Mix in pumpkin puree and vanilla extract until fully incorporated, scraping down the sides as needed.
7. Add eggs: Beat in eggs one at a time, mixing well after each addition.
8. Fold in dry ingredients: Gently fold the flour mixture into the wet ingredients until almost combined.
9. Incorporate orange juice: Add the orange juice and gently mix with a rubber spatula just until combined; avoid overmixing.
10. Assemble and bake: Pour batter into the prepared pan and smooth the top. Sprinkle chilled streusel evenly over batter. Bake for 60 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
11. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely using the parchment overhang.
12. Make the glaze: In a small bowl, whisk 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 fully cooled, drizzle glaze over the top and let set for 5 minutes before slicing and serving.

Tips & Variations

• For extra orange flavor, add a teaspoon of orange extract to the batter along with the vanilla.
• You can substitute canned orange juice concentrate diluted to measurement if fresh juice is unavailable.
• Use a combination of brown and white sugar in the streusel for the perfect balance of sweetness and crunch.
• Swap pumpkin pie spice for individual spices like nutmeg and cloves if you prefer a custom spice blend.

Storage

Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. To keep it fresher longer, wrap tightly in plastic wrap and freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving. If glazed, add a fresh drizzle of glaze after reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, any fresh or store-bought orange juice works well. Florida Orange Juice is recommended for its bright, fresh flavor that complements the pumpkin but is not essential.

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

Insert a toothpick into the center of the loaf; it should come out mostly clean with a few moist crumbs attached but no raw batter. If it’s wet, bake for a few more minutes and check again.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze combines the vibrant citrus notes of fresh Florida orange juice with the warm spices of pumpkin pie spice and cinnamon. A tender pumpkin-spiced loaf is topped with a crunchy, buttery streusel and finished with a sweet and zesty orange glaze for a delightful breakfast treat or snack that balances sweet and tangy flavors perfectly.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (about 10 to 12 slices) 1x
• Category: Baking
• 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 the flour, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, kosher salt, and orange zest. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while preparing the pumpkin loaf.
2. Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and lump-free. Set aside.
4. Prepare sugar and orange zest mixture: In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Using an electric mixer or your fingers, rub the sugars and zest together for about 30 seconds to release the citrus oils.
5. Cream butter with sugar mixture: Add the softened butter to the sugar and orange zest mixture. Using an electric mixer, cream together for about 2 minutes until well combined and fluffy.
6. Add pumpkin and vanilla: Mix in the pumpkin puree and vanilla extract until well incorporated. Scrape down the sides of the bowl to ensure even mixing.
7. Add eggs: Add the eggs one at a time, mixing well after each addition until fully combined.
8. Fold in dry ingredients and orange juice: Gently fold the dry ingredient mixture into the wet ingredients until almost combined. Add the orange juice and mix gently just until incorporated, using a rubber spatula to avoid overmixing.
9. Pour batter and add streusel: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the chilled streusel evenly over the batter’s surface.
10. Bake: Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
11. Cool bread: Let the bread cool in the pan for about 10 minutes. Use the parchment overhang to lift the bread from the pan and transfer it to a wire rack to cool completely.
12. Prepare the orange glaze: In a small bowl, whisk together powdered sugar, orange zest, and kosher salt. Gradually add orange juice, one tablespoon at a time, until the glaze reaches your desired consistency. Adjust thickness by adding more powdered sugar or orange juice as needed.
13. Glaze and serve: Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set for 5 minutes before slicing and serving.

Notes

• Ensure all wet ingredients such as eggs and orange juice are at room temperature for better mixing.
• Do not overmix the batter after adding the flour and orange juice to keep the bread tender.
• The streusel can be made ahead and refrigerated until ready to use.
• Use fresh Florida orange juice and zest for the best citrus flavor.
• Allow bread to cool completely before glazing to prevent the glaze from melting.

Keywords: pumpkin bread, orange juice, Florida orange juice, streusel topping, orange glaze, fall baking, pumpkin spice, citrus dessert