Pumpkin puree, orange zest, warm spices, crunchy walnuts, and deliciously plump raisins come together in this powerhouse Citrus Pumpkin Quick Bread. For snacking or sharing, this pumpkin bread is the perfect fall treat.
IT’S HALLOWEEN WEEK!
AAAAAAANNNNNDDDD! IT’S PUMPKIN WEEK!
Yeah, yeah – I know – Pumpkin week is the whole month of October. I’m just kinda late to the pumpkin/Halloween party. In fact, I’m late to every party. Because I get lost and whatever. I have no sense of direction. I am so late, I almost forgot to make my daughter’s Halloween costume.
Guess when I started?
I purchased fabric in early September, then promptly threw it in a closet where it got lost and forgotten. For about 7 weeks – And now that I’m in a time crunch. The good news is, I am hella deep into making the best worst Halloween Wonder Woman costume, and have glue gun burns to prove it.
Glue guns are HOT! Did you know that s***?
The seams are all wrong. WRONG!
The tu-tu skirt is frayed. VERY FRAYED!
I am pretty sure the iron-on Wonder Woman decal will be crooked.
My Moonbug loves it – She LOVES IT!
She is in AWE of my costume making skillz, which are akin to my artistic skillz .
Artist Skillz: I pass off stick figures as real people, whom I draw with pouty lips and heels and I call them Super Models.
So yea, the costume. There is glitter. Does Wonder Woman glitter? Probably not, but who cares!? My Moonbug is going to wear a glittered headpiece and glitter cuffs. I’m going to be removing glitter from her hair for weeks. TRUTH… WEEKS…
OK, So – Pumpkin bread. What is there to say, really? Loads of pumpkin puree here. Trust: I stocked up enough pumpkin puree to get me through Armageddon. May as well use it.
Did I mention there is orange zest in this bread? There’s orange zest in this bread. And orange juice. It makes it zesty and citrusy. Citrusy isn’t even a word, but imma throw it up in there like a gang sign. That’s the best part – The bit of orange zest. It gives this pumpkin bread some zing, and blends perfectly with the pumpkin and spices.
Did I mention spices? Pumpkin by itself is sooo boring. You have to cinnamon, ginger, clove, all spice and nutmeg that piece. That’s the warm meaning of life. Right there.
And raisins. Nature’s candy, according to Jim Walsh from 90210. Do you remember that episode? Halloween 1991. Google it.
Feel free to add nuts here. Sometimes I feel like it, sometimes I don’t. I will not sing the song and sound cliche today. This pumpkin bread is made using my favorite method – DUMP THAT S***! That’s totally a bake method. Basically, you gather all the ingredients, dump them in your mixer, and mix until moistened. Then dump them into 2 loaf pans and bake.
That’s it. Stick a toothpick in it – its done. What you get it a very moist pumpkin bread with hints of orange and bites of raisins.
Can’t get better than that.
Citrusy Pumpkin Bread
- 3 1/4 cups All-purpose flour scooped then leveled
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 1/4 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground nutmeg
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon ground allspice
- 1 cup Granulated sugar
- 1 cup Packed light brown sugar
- 1 cup Coconut oil
- 2 cups about 20 ounces Solid packed pumpkin puree
- ½ teaspoon Orange zest
- 1 teaspoon Vanilla extract
- 4 Eggs
- 1/2 cup Orange Juice you choice – freshly squeezed, concentrate – whatever
- ¾ cup Raisins
- 1 cup Pecans or walnuts coarsely chopped (optional)
- Preheat oven 350 degrees F. Butter or Pam spray 2, 9-in. x 5-in loaf pans and line with parchment paper.
- In a large bowl combine the flour, baking soda, baking powder, salt cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
- In a bowl fitted with a paddle attachment, over medium speed, beat granulated sugar, brown sugar, coconut oil, pumpkin puree, orange zest, and vanilla extract until combined. Add the eggs and beat until the eggs are fully incorporated, about 30 seconds or so.
- Reduce the speed to low and add the flour mixture to the pumpkin mixture followed by the orange juice. Mix just until moistened. If you see dry bits of flour that is fine.
- Stir in the raisins and nuts, if using. Pour batter evenly into prepared loaf pans and bake for 60-65 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Cool in pans for about 5 minutes before inverting to a wire rack. Allow to cool completely.