Description
This orange pumpkin bread is moist and spiced. It gets topped with a sweet cranberry glaze. Perfect for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries
- 1/2 cup powdered sugar
- 1 tablespoon cranberry juice
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
- In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, oil, sugar, eggs, orange juice, and orange zest.
- Combine wet and dry ingredients. Fold in cranberries.
- Pour batter into the pan. Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes. Then transfer to a wire rack.
- For the glaze, whisk powdered sugar and cranberry juice until smooth. Drizzle over cooled bread.
Notes
- Use fresh cranberries if available. Frozen ones work too; do not thaw them.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 310
- Sugar: 28g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 37mg