Print Recipe

Citrusy Pumpkin Bread

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 2 loaves


  • 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.