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kin Bread with Streusel and Orange Glaze Recipe

kin Bread with Streusel and Orange Glaze Recipe
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★★★★★

4.9 from 29 reviews

A delightful Florida Orange Juice Pumpkin Bread recipe featuring a moist pumpkin loaf infused with fresh orange zest and juice, topped with a crunchy streusel and finished with a zesty orange glaze. This bread combines autumnal pumpkin flavors with bright citrus notes for a deliciously unique treat perfect for breakfast or dessert.

Ingredients

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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, cinnamon, kosher salt, and orange zest. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place in the refrigerator while preparing the pumpkin loaf.
  2. Prepare the loaf pan and oven: Preheat 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 flour, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice until well combined and no clumps remain. Set aside.
  4. Combine sugars and orange zest: 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 the citrus oils.
  5. Cream butter and sugars: Add softened butter to the sugar mixture and cream together with an electric mixer for about 2 minutes until smooth and well combined.
  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. Incorporate eggs: Add eggs one at a time, mixing completely after each addition to ensure a smooth batter.
  8. Combine dry ingredients and orange juice: Gently fold in the dry ingredient mixture until almost fully combined. Add the orange juice and gently mix just until incorporated – avoid overmixing by using a rubber spatula to fold the batter carefully.
  9. Prepare for baking: Pour batter into the prepared loaf pan and smooth the top. Evenly sprinkle the chilled streusel over the surface.
  10. Bake the bread: Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
  11. Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then use the parchment overhang to transfer it to a wire rack to cool completely.
  12. Make the orange glaze: In a small bowl, whisk powdered sugar, orange zest, and kosher salt. Gradually add orange juice, 1 tablespoon at a time, until the glaze reaches your desired consistency. Adjust by adding more powdered sugar if too thin, or more orange juice (½ tablespoon at a time) if too thick.
  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

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix batter when adding orange juice to keep the bread light and moist.
  • Chilling the streusel helps it stay crumbly and crispy after baking.
  • For intense orange flavor, use fresh Florida orange juice and zest whenever possible.
  • The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.
  • Freeze baked bread wrapped tightly for up to 3 months; thaw before glazing.

Nutrition

Keywords: pumpkin bread, orange pumpkin bread, streusel bread, orange glaze, fall recipes, pumpkin dessert, citrus pumpkin bread

Find it online: https://messykitchenmagic.com/kin-bread-with-streusel-and-orange-glaze-recipe-2/