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Pumpkin Bread with Orange Glaze
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5 from 5 votes

Pumpkin Bread with Orange Glaze

This Pumpkin Bread with Orange Glaze is so easy to make, you don't even need to drag out the mixer!  oh… and the flavors! Wowza, they are spot on. If you are looking for the most PERFECT loaf of pumpkin bread, this recipe delivers.
Prep Time5 mins
Cook Time55 mins
Orange Glaze1 hr 10 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 255kcal
Author: Louise


Pumpkin Bread Batter

  • ¼ cup vegetable oil
  • ¼ cup salted butter melted
  • 2 eggs large
  • 1 tsp vanilla extract
  • ¾ cup white sugar
  • ¾ cup dark brown sugar
  • 1 cup pumpkin puree
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • 1 ⅔ cup all purpose flour
  • 2 tsp baking powder
  • ½ cup water

Optional Add Ins

  • 1 cup pecans or walnuts see notes
  • 1 cup raisins see notes
  • 1 cup white chocolate chips see notes
  • 1 cup whatever sounds good to you! see notes

Orange Glaze


Pumpkin Bread Batter

  • Pre-heat oven to 350° F. Grease pan (see notes in post regarding pan grease). In large mixing bowl, combine oil & melted butter. Make sure the mixture is not too hot before adding eggs. Add 2 large eggs and whisk for 15 seconds. Add in brown and white sugar. Mix to combine. 
  • Add in pumpkin, salt & spices. Stir to combine. Sift flour and baking powder. Add ½ flour and baking powder. Stir to combine. Add the water and stir. *If using add ins (nuts, raisins), add them to the remaining flour and mix. Add remaining flour to batter and stir just until combined. Do not over mix the batter. 
  • Pour batter into pan and bake on 350° F for 50-60 minutes (see notes in post if using mini loaf pans) or until a toothpick or cake tester comes out clean. Allow to cool in pan for 5 minutes and turn out onto cooling rack to completely cool. 

Orange Glaze

  • Zest orange to get 1 Tbsp of zest. In a heavy bottom small sauce pan, add heavy cream and zest. Heat over low heat just until the cream begins to bubble at the edges. Remove from heat and let sit for one hour. 
  • Strain the cream into a bowl. Rinse the heavy bottom pot to remove any remaining zest. Pat dry. Return cream to pot. Heat over low heat until bubbles begin to form. Remove from heat. Add chocolate and stir until combined. Let cream sit until it becomes slightly thick, but pourable.
  • When pumpkin loaf is completely cool. Place cooling rack on a sheet pan or cookie sheet covered with parchment. Pour chocolate over pumpkin bread. Allow to chocolate to set up at room temp or place in fridge. 


When adding mix ins of your choice, keep total volume to about 1 ½ cups. 


Calories: 255kcal | Carbohydrates: 41g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 147mg | Potassium: 173mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3335IU | Vitamin C: 0.8mg | Calcium: 61mg | Iron: 1.4mg