Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Introduction

This Florida Orange Juice Pumpkin Bread is a delightful twist on a classic fall favorite. Infused with bright citrus notes and warm spices, it features a crumbly streusel topping and a sweet orange glaze that makes every bite irresistible.

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

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 with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Refrigerate while preparing the bread.
2. 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. Set aside.
3. Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until combined. Set aside.
4. Step 4: In a large bowl, combine granulated sugar, brown sugar, and orange zest. Rub them together with your fingers or an electric mixer for about 30 seconds to release the citrus oils.
5. Step 5: Add softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes until well combined.
6. Step 6: Mix in pumpkin puree and vanilla extract until smooth, scraping the bowl as needed.
7. Step 7: Add eggs one at a time, mixing well after each addition.
8. Step 8: Gently fold in the dry ingredients until nearly combined. Add the orange juice and mix gently with a rubber spatula just until incorporated—avoid overmixing.
9. Step 9: Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the chilled streusel 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 10 minutes, then transfer to a wire rack using the parchment overhang to cool completely.
12. Step 12: Prepare the glaze by whisking powdered sugar, orange zest, and kosher salt in a small bowl. Gradually add orange juice 1 tablespoon at a time until the glaze reaches desired consistency. Adjust by adding more powdered sugar or juice as needed.
13. Step 13: Once the bread is completely cool, drizzle the orange glaze on top. Allow it to set for 5 minutes before slicing and serving.

Tips & Variations

• For extra moist bread, substitute half of the orange juice with buttermilk.
• Try adding ½ cup chopped walnuts or pecans to the batter for added crunch.
• If you don’t have pumpkin pie spice, mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves as a substitute.
• Use freshly squeezed Florida orange juice and zest for the brightest flavor.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. To reheat, warm slices in the microwave for 15–20 seconds or in a low oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute canned orange juice in this recipe, though fresh juice will provide a brighter, fresher flavor.

Can I make this recipe gluten-free?

To make this bread gluten-free, replace the all-purpose flour with a gluten-free baking blend and ensure your other ingredients are gluten-free as well. Baking times may vary slightly.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze is a moist, flavorful loaf combining the natural sweetness of pumpkin puree and fresh Florida orange juice. The bread is topped with a buttery streusel and finished with a tangy orange glaze, perfect for breakfast, brunch, or a comforting snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Breakfast, Snack, Dessert
• 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, to thin as needed
• 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 streusel in the refrigerator while preparing the pumpkin bread.
2. Preheat and prepare pan: Preheat oven to 325°F (165°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 flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin pie spice until combined and no clumps remain. Set aside.
4. Prepare sugar and butter mixture: In a large mixing bowl, combine granulated sugar, brown sugar, and orange zest. Using an electric mixer or fingers, rub the sugars and orange zest together for about 30 seconds to release the citrus oils. Add softened butter and cream with an electric mixer for about 2 minutes until well combined.
5. Add pumpkin and vanilla: Mix in pumpkin puree and vanilla extract until well incorporated, scraping down the sides of the bowl as needed.
6. Add eggs: Add eggs one at a time, mixing thoroughly after each addition to ensure even incorporation.
7. Incorporate dry ingredients and orange juice: Gently fold in the dry ingredient mixture until nearly combined. Add the orange juice and mix gently just until incorporated, taking care not to overmix. Using a rubber spatula is recommended to preserve batter texture.
8. Assemble and bake: Pour batter into prepared loaf pan, smoothing the top evenly. Sprinkle chilled streusel evenly over the batter surface. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Cool the bread: Allow bread to cool in the pan for about 10 minutes, then use the parchment paper overhang to transfer the loaf to a wire rack to cool completely.
10. Prepare the glaze: In a small bowl, whisk powdered sugar, orange zest, and kosher salt. Gradually add Florida orange juice, one tablespoon at a time, until the glaze reaches desired consistency. Adjust thickness by adding more powdered sugar or juice as needed.
11. Glaze and serve: Once the bread is completely cool, drizzle the orange glaze over the top. Let the glaze set for about 5 minutes before slicing and serving.

Notes

• Use room temperature ingredients to ensure better mixing and texture.
• Be careful not to overmix the batter once liquid ingredients are added to keep the bread tender.
• The streusel can be made ahead and stored in the refrigerator until ready to use.
• Allow the glaze to set fully before slicing to avoid messy cuts.
• If Florida orange juice is unavailable, substitute with fresh orange juice but the flavor will be less distinct.
• This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: pumpkin bread, orange juice pumpkin bread, streusel topping, orange glaze, fall recipes, breakfast bread, citrus pumpkin loaf