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Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

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★★★★★

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.

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

  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

Find it online: https://kitchenwithkai.com/florida-orange-juice-pumpkin-bread-with-streusel-and-orange-glaze-recipe-3/