Breakfast & Brunch | October 25, 2008

Orange Pumpkin Bread

Orange Pumpkin Bread

Orange Pumpkin Bread

What is fall without Orange Pumpkin Bread?? Back in our Seattle/Kirkland Washington days, I became friends with Cyndee. She lived a few streets away from our family, and we had some fun times together as young moms. Cyndee had 4 boys when we lived in Kirkland. She loved those boys, but wanted to try for a girl…after we moved, she had another baby…a boy, then another after that…surprise, a boy! Again. So for a long time now, she has been the most joyful mother of 6 boys I know. This is a recipe Cyndee gave me years ago.

The recipe originated from her mom, who thought adding some o.j. concentrate to pumpkin bread might make the bread more moist. She was right on. This is my favorite Pumpkin bread recipe. I think it really is best without the optional ingredients added (choc chips, Crasins, etc).

Orange Pumpkin Bread


  • 2 eggs beaten
  • 1 ½ cup sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin canned
  • 1/4 cup water
  • 3 tablespoon orange juice frozen concentrate softened
  • 1 ¾ cup flour
  • 1 ½ teaspoon soda
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ teaspoon salt

Optional Ingredients:

  • ½ cup nuts
  • ½ cup golden raisins and ½ cup Craisins or dried cherries
  • ½ package 1 cup chocolate chips


  1. Beat eggs and sugar together, mix in oil. Add pumpkin, water and orange juice concentrate. 
  2. Combine all dry ingredients in bowl. Blend all ingredients together. Add any optional ingredients. Pour batter into greased and floured loaf pans. 

    I line the bottom of pans with wax or parchment paper. 

  3. Bake at 325-350 for 50 minutes or until done.

    Makes 2 medium loaves.

Recipe Notes

**Tip for lining pans with paper- place the paper on counter, place loaf pan on top of paper, trace around the bottom of the pan with a pen or pencil. Cut out shape with scissors, place paper on bottom of pan before greasing and flouring and filling with batter.

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