Best 5 Holiday Pumpkin Bread With Orange Glaze Recipes

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Holiday pumpkin bread with orange glaze is a delicious and festive treat that is perfect for any occasion. This easy-to-make recipe combines the classic flavors of pumpkin and orange to create a moist, flavorful bread that is sure to be a hit with family and friends. With its vibrant orange glaze, this bread is sure to add a touch of cheer to any holiday gathering.

Let's cook with our recipes!

PUMPKIN BREAD WITH AN ORANGE SPICE GLAZE



Pumpkin Bread With an Orange Spice Glaze image

This is a delicious pumpkin bread with a sweet orange glaze. It is perfect for a cool fall afternoon!

Provided by TriCam114

Categories     Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 16

3/4 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree (Not pumpkin pie filling)
2 cups white sugar
1/4 cup orange juice
1 teaspoon salt
1 teaspoon cinnamon
3 1/2 cups white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 cup confectioners' sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup orange juice

Steps:

  • Preheat oven to 350ºF.
  • Grease 2 8"x4" loaf pans.
  • In a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
  • Stir In orange juice.
  • In another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
  • Combine both mixtures and mix well.
  • Spoon batter into pans and bake for 50-60 minutes.
  • Cool in pans for 10 minutes and turn onto wire racks to finish cooling.
  • Combine glaze ingredients and brush on warm, but not hot, bread.

HOLIDAY PUMPKIN BREAD WITH ORANGE GLAZE



Holiday Pumpkin Bread with Orange Glaze image

My grandmother and I always make tons of these at Christmas time to give as gifts. It isn't the holidays without this dessert. Not only are they delicious, they're freezer-friendly! I would classify these in the same family as banana bread (sweet loaf) rather than 'bread.'

Provided by song.unsung

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 18

1 serving nonstick cooking spray
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
3 cups white sugar
1 (15 ounce) can solid-pack pumpkin puree
1 cup vegetable oil
3 eggs
1 cup chopped walnuts
1 cup raisins
1 ½ cups confectioners' sugar
6 teaspoons orange juice
1 teaspoon grated orange zest
1 tablespoon chopped walnuts, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  • Mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.
  • Mix sugar, pumpkin, oil, and eggs together using an electric mixer in a large bowl until well blended. Mix in flour mixture until well combined. Stir in walnuts and raisins by hand. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 to 55 minutes. Remove from the oven and let cool in the pans on a wire rack for 15 minutes. Remove loaves from the pans and let cool completely, about 15 minutes more.
  • Combine confectioners' sugar, orange juice, and orange zest in a small bowl. Stir using a spoon to blend well. Spoon glaze over the top of cooled loaves, letting excess run down the sides. Sprinkle with additional 1 tablespoon walnuts before glaze hardens.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 13.4 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 226.6 mg, Sugar 37.2 g

HOLIDAY PUMPKIN BREAD



Holiday Pumpkin Bread image

This recipe has been in my family for about 30 years. We are not big pumpkin eaters, but no one turns down a slice of this bread.-Gale Spross, Wills Point, Texas

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

3 cups sugar
2 cups all-purpose flour
1 teaspoon each ground cinnamon, nutmeg and allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
1 teaspoon vanilla extract
1-1/2 cups chopped pecans

Steps:

  • In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 283 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

ORANGE-PUMPKIN BREAD



Orange-Pumpkin Bread image

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.

Provided by Monica

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 17

3 ½ 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 ½ teaspoons salt
½ teaspoon ground ginger
4 eggs, beaten
2 cups pumpkin
¾ cup canola oil
⅔ cup milk
¼ cup orange juice
⅔ cup confectioners' sugar
2 teaspoons lemon juice, or as needed
2 teaspoons orange juice
1 cinnamon stick, freshly grated

Steps:

  • 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.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 60.3 g, Cholesterol 42.1 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 354.8 mg, Sugar 39.8 g

PUMPKIN CAKE WITH ORANGE GLAZE



Pumpkin Cake with Orange Glaze image

I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.

Provided by Shari2

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups firmly packed light brown sugar
3/4 cup butter flavor shortening
4 eggs
16 ounces pumpkin
1/4 cup water
2 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup confectioners' sugar
3/4 teaspoon orange zest
4 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 12 cup Bundt pan.
  • Combine brown sugar and shortening in large bowl.
  • Beat on low speed until creamy.
  • Add the eggs one a time, beating well after each addition.
  • Stir in the pumpkin and water.
  • Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
  • Add to the pumpkin mixture, beating at low speed until well blended.
  • Beat for 2 minutes at medium speed.
  • Fold in the 1/2 cup of walnuts and raisins.
  • Spoon into the pan.
  • Bake for 55-60 minutes.
  • Cool for 10 minutes before removing from the pan.
  • Place cake on serving plate.
  • For the glaze, combine the sugar, orange peel and orange juice.
  • Stir with a spoon until well blended.
  • Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
  • Sprinkle with additional nuts before the glaze hardens.

Tips:

  • Mise en Place: Before you start baking, measure out and prepare all of your ingredients. This will help you stay organized and avoid any scrambling.
  • Use Fresh, Quality Ingredients: The better the ingredients you use, the better your pumpkin bread will be. Choose fresh pumpkin puree, pure orange juice, and high-quality spices.
  • Don't Overmix the Batter: Overmixing the batter can make your pumpkin bread tough. Mix just until the ingredients are combined.
  • Bake the Pumpkin Bread Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that your pumpkin bread is cooked through.
  • Let the Pumpkin Bread Cool Completely Before Glazing: This will help the glaze set properly.
  • Store the Pumpkin Bread Properly: Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the pumpkin bread for up to 2 months.

Conclusion:

This holiday pumpkin bread with orange glaze is a delicious and festive treat that is perfect for any occasion. The moist and flavorful pumpkin bread is complemented perfectly by the sweet and tangy orange glaze. This bread is sure to be a hit with your family and friends.

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