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 autumn treat. Bursting with fresh citrus flavor, warm spices, and a tender pumpkin crumb, it’s topped with a crunchy streusel and finished with a zesty orange glaze. Perfect for breakfast, snacks, or dessert.

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

For the 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

For the 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 with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Refrigerate while preparing the bread.
2. Preheat oven and prepare pan: Heat 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. 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 smooth.
4. Combine sugars and zest: In a large bowl, mix granulated sugar, brown sugar, and orange zest. Rub together for about 30 seconds to release the citrus oils.
5. Cream butter and sugar: Add softened butter to the sugar mixture and beat with an electric mixer for about 2 minutes until fluffy.
6. Add pumpkin and vanilla: Mix in pumpkin puree and vanilla extract until fully combined, scraping down the sides as needed.
7. Add eggs: Incorporate eggs one at a time, beating well after each addition.
8. Fold in dry ingredients and orange juice: Gently fold the dry mixture into the wet until almost combined. Add orange juice and fold gently just until incorporated—avoid overmixing.
9. Assemble and bake: Pour batter into the prepared pan and smooth the top. Sprinkle chilled streusel evenly over the batter. Bake 60 to 65 minutes, until a toothpick inserted in the center comes out mostly clean.
10. Cool: Let the bread cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
11. Prepare glaze: Whisk powdered sugar, orange zest, and kosher salt in a small bowl. Gradually add orange juice, starting with 1 tablespoon at a time, until desired consistency is reached. Adjust by adding more powdered sugar if too thin or more orange juice if too thick.
12. Glaze and serve: Once the bread is completely cool, drizzle the glaze over the top. Allow glaze to set for 5 minutes before slicing and serving.

Tips & Variations

• Use freshly grated orange zest for the brightest citrus flavor.
• Swap pumpkin pie spice for a mix of cinnamon, nutmeg, and cloves if you prefer a custom spice blend.
• For extra moisture, substitute half the butter with Greek yogurt.
• Try adding chopped nuts or dried cranberries into the batter for added texture and flavor.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular orange juice instead of Florida Orange Juice?

Yes, any fresh or store-bought orange juice will work, but using Florida Orange Juice adds a sweeter, more vibrant citrus flavor to the bread.

Can I make this bread without the glaze or streusel?

Absolutely. The bread is delicious on its own, but the streusel adds a crunchy topping and the glaze enhances the orange flavor and sweetness.

Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Florida Orange Juice Pumpkin Bread with Streusel and Orange Glaze offers a delightful twist on traditional pumpkin bread by incorporating fresh orange juice and zest for a bright citrus flavor. Soft pumpkin puree blends with warm spices and a sweet orange-infused streusel topping, finished with a tangy orange glaze that adds the perfect balance of sweetness and zest. Ideal for autumn breakfasts, snacks, or dessert, this moist and flavorful loaf is both comforting and refreshing.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 60-65 minutes
• Total Time: 1 hour 20-25 minutes
• Yield: 1 (9×5-inch) loaf, about 10–12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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, 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 the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while preparing the pumpkin loaf to keep it chilled.
2. Preheat the oven and prepare the pan: Preheat the oven to 325°F (163°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy bread 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 free of clumps. Set aside.
4. Combine sugar 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 zest together for about 30 seconds to release the citrus oils and enhance the flavor.
5. Cream butter with sugar mixture: Add softened butter to the sugar and zest mixture and cream together using an electric mixer for about 2 minutes until fully combined and fluffy.
6. Add pumpkin and vanilla: Mix in the pumpkin puree and vanilla extract until well combined. Scrape down the sides of the bowl to ensure even mixing.
7. Add eggs: Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
8. Incorporate dry ingredients: Gently fold in the dry ingredient mixture until almost completely combined, taking care not to overmix.
9. Add orange juice: Gently stir in the orange juice using a rubber spatula just until incorporated, ensuring the batter remains light and tender.
10. Fill the pan and add streusel: Pour the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the chilled streusel mixture over the surface.
11. Bake the bread: Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
12. Cool the bread: Let the bread cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it to a wire rack to cool completely.
13. 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, whisking until the glaze reaches the desired thin consistency. Adjust by adding more powdered sugar if too thin or more juice if too thick.
14. Glaze the bread: Once the bread is completely cooled, drizzle the orange glaze evenly over the top. Allow the glaze to set for 5 minutes before slicing and serving.

Notes

• Room temperature ingredients (eggs, butter, orange juice) help the batter come together smoothly and ensure even baking.
• Do not overmix the batter after adding the dry ingredients and orange juice to keep the bread tender.
• The streusel topping can be made earlier and stored in the refrigerator until ready to use.
• If you prefer a more intense orange flavor, increase the orange zest slightly in both the batter and glaze.
• The glaze consistency can be customized based on your preference for thickness; add juice slowly to avoid making it too runny.
• The loaf can be stored in an airtight container at room temperature for up to 3 days or wrapped and refrigerated for up to a week.

Keywords: pumpkin bread, orange juice pumpkin bread, pumpkin bread with streusel, orange glaze pumpkin bread, fall baking, pumpkin spice bread, citrus pumpkin loaf, autumn bread dessert