Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Introduction

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze offers a delightful twist on classic pumpkin bread. The bright citrus notes perfectly complement the warm spices, while the crumbly streusel topping adds texture. Finished with a zesty orange glaze, it’s a refreshing treat for any season.

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 the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Refrigerate while preparing the pumpkin bread.
2. Step 2: Preheat the oven to 325°F. Grease and line a 9×5-inch loaf pan with parchment paper, allowing overhang for easy loaf removal. Set 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 free of clumps. Set aside.
4. Step 4: In a large bowl, combine granulated sugar, brown sugar, and orange zest. Rub the sugars and zest together with your fingers or an electric mixer for about 30 seconds to release the citrus oils.
5. Step 5: Add the softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes until smooth and combined.
6. Step 6: Mix in the pumpkin puree and vanilla extract until well incorporated, scraping down the sides of the bowl as needed.
7. Step 7: Add eggs one at a time, mixing after each until fully combined.
8. Step 8: Gently fold in the dry ingredients until almost combined. Add the orange juice and gently fold just until incorporated, being careful not to overmix.
9. Step 9: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel evenly over the surface.
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 about 10 minutes, then use the parchment overhang to transfer it to a wire rack to cool completely.
12. Step 12: To make the glaze, whisk powdered sugar, orange zest, and kosher salt in a small bowl. Gradually stir in orange juice, 1 tablespoon at a time, until the glaze reaches your desired consistency.
13. Step 13: 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.

Tips & Variations

• Use fresh Florida orange juice and zest for the brightest citrus flavor.
• For a nutty crunch, add ½ cup chopped pecans or walnuts to the streusel topping.
• To make mini loaves or muffins, reduce baking time to 25-30 minutes and check doneness accordingly.
• Ensure ingredients are at room temperature to help the batter blend smoothly.

Storage

Store the pumpkin bread tightly wrapped at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months. To reheat, warm slices gently in a microwave or oven until soft and fragrant.

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 orange juice works well, but Florida orange juice is prized for its sweet, vibrant flavor that enhances the recipe.

Can I make this bread dairy-free?

Yes, substitute the unsalted butter with a dairy-free alternative and ensure pumpkin puree and other ingredients are dairy-free. The texture may vary slightly but will still be delicious.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

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★★★★★

4.7 from 94 reviews

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze is a delightful twist on traditional pumpkin bread, infused with fresh citrus flavors and topped with a sweet, crumbly streusel and a zesty orange glaze. Perfect for a cozy breakfast or a sweet snack, this moist and flavorful loaf blends pumpkin puree, aromatic spices, and vibrant orange zest and juice for a perfect balance of warmth and brightness.

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

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, ground cinnamon, kosher salt, and orange zest. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the streusel mixture in the refrigerator while you prepare the pumpkin bread batter.
2. Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal of the bread later. Set aside.
3. Combine dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin pie spice until well combined without clumps. Set this dry mixture aside.
4. Prepare sugar and 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 orange zest together for about 30 seconds to release citrus oils and enhance flavor.
5. Cream butter and sugar mixture: Add the softened unsalted butter to the sugar mixture. Using an electric mixer, cream together for about 2 minutes until light and fluffy, combining the butter fully with the sugar and orange zest.
6. Add pumpkin puree and vanilla: Mix in the pumpkin puree and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed to ensure an even mixture.
7. Add eggs: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
8. Fold in dry ingredients and orange juice: Gently fold the dry flour mixture into the wet ingredients until almost combined. Then, add the orange juice and gently mix until just incorporated, being careful not to overmix to retain a tender crumb. Use a rubber spatula to fold in the orange juice gently.
9. Pour batter and add streusel: Pour the batter into the prepared loaf pan and smooth the surface evenly. Sprinkle the chilled streusel evenly over the top of the batter.
10. Bake the bread: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached.
11. Cool the bread: Allow the bread to cool in the pan for about 10 minutes. Using the parchment paper overhang, transfer the bread 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 Florida Orange Juice, one tablespoon at a time, until the glaze reaches your desired consistency. Adjust thickness by adding more powdered sugar if too thin, or more orange juice if too thick, adding half a tablespoon at a time.
13. Glaze and serve: Once the bread is completely cool, drizzle the orange glaze over the top. Allow the glaze to set for about 5 minutes before slicing and serving to fully enjoy the bright citrus finish.

Notes

• Use fresh Florida orange juice for the best bright citrus flavor.
• Do not overmix the batter after adding the orange juice to avoid a dense texture.
• The parchment paper overhang makes it easy to remove the bread from the loaf pan without damage.
• Chill the streusel mixture beforehand to help it hold its crumbly texture during baking.
• Allow the bread to cool completely before glazing to prevent the glaze from melting and running off.
• Adjust glaze thickness to your liking by varying the amount of orange juice added.

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