Glazed Pumpkin and Orange Bread

    1 hour 45 minutes

    Infused with orange zest and covered with a lemon-orange glaze, this popular pumpkin bread shows off the colours and flavours of autumn.

    3 people made this

    Serves: 18 

    • 3 1/2 cups (525g) plain flour, sifted
    • 3 cups (660g) white sugar
    • 2 tablespoons grated orange zest
    • 2 teaspoons bicarb soda
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground ginger
    • 4 eggs, beaten
    • 2 cups (500g) mashed pumpkin
    • 3/4 cup (180ml) canola oil
    • 2/3 cup (160ml) milk
    • 1/4 cup (60ml) orange juice
    • For the Glaze
    • 2/3 cup (85 g) icing sugar
    • 2 teaspoons lemon juice, or as needed
    • 2 teaspoons orange juice
    • 1 cinnamon stick, freshly grated

    Preparation:15min  ›  Cook:1hour  ›  Extra time:30min cooling  ›  Ready in:1hour45min 

    1. Preheat oven to 175 degrees C. Grease and lightly flour 2 standard loaf pans.
    2. Combine flour, white sugar, orange zest, bicarb soda, nutmeg, cinnamon, salt and ginger in a bowl.
    3. 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.
    4. Bake in the preheated oven until a toothpick inserted into the cent comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
    5. Make the glaze:

    6. Mix icing sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.

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