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| Orange-Pumpkin Bread |
"This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving."
Ingredients :
- 3 1/2 cups all-purpose flour, sifted
- 3 cups white sugar
- 2 tablespoons grated orange zest
- 2 teaspoons baking soda
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground ginger
- 4 eggs, beaten
- 2 cups pumpkin
- 3/4 cup canola oil
- 2/3 cup milk
- 1/4 cup orange juice
- For the Glaze:
- 2/3 cup confectioners' sugar
- 2 teaspoons lemon juice, or as needed
- 2 teaspoons orange juice
- 1 cinnamon stick, freshly grated
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
- Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
- Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
- Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.
Notes :
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