A delicious orange pumpkin loaf with a sweet and crunchy brown sugar and pepita swirl. I think you’re going to love it!

orange pumpkin loaf finished — Sweet crunchy pepita topping.

Also Read: Pumpkin Pie, Pumpkin Spice Pudding, Pumpkin Chocolate Chip Bars, Pumpkin Scones, Fruit Rollups and Pumpkin Spice Latte.

Take advantage of squash and pumpkin season by making your own pumpkin puree for delicious recipes like this orange pumpkin loaf. Of course, you could also use squash puree from butternut, kabocha, buttercup or red kuri squash varieties. Equally delicious!

orange pumpkin loaf slice at lake — Perfect little treat to take on a fall hiking trip by the lake. Check out the sweet pepita ribbon running through the middle.

The brown sugar and pepita streusel on top and middle is my favorite part!

orange pumpkin loaf inside — Moist and delicious. This loaf was made with kabocha squash.

Recipe for Orange Pumpkin Loaf

Print Recipe

4.20 from 5 votes

Orange Pumpkin Loaf

A moist and delicious loaf topped off with a pepita streusel. Use pumpkin or squash puree. Pureed butternut, buttercup, kabocha or red kuri squash will work beautifully.

Prep : 15

Cook : 50

Total Time: 1 5

Servings: slices

Author: Getty Stewart

Ingredients

1 cup all purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp pie spice
2 Tbsp grated orange zest zest of 1 orange
2 eggs
1/2 cup canola oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 Tbsp orange juice concentrate
2 tsp vanilla extract
1 cup pumpkin puree
Pepita Streusel
1/4 cup brown sugar
1/4 tsp pie spice
1 Tbsp all purpose flour
1 Tbsp butter melted
1/2 cup pepitas pumpkin seeds

Instructions

Preheat oven to 350°F (180°C). Lightly grease and flour a 9×5-inch loaf pan or line with parchment paper.
Prepare pepita streusel by combining brown sugar, flour and pie spice. Mix in melted butter and pepitas stirring until well combined. Set aside
Mix all purpose flour, whole wheat flour, baking powder, baking soda, pie spice and orange zest in a large bowl.
In a separate bowl, whisk eggs with oil, granulated sugar, brown sugar, orange juice, vanilla extract and pumpkin puree.
Add wet ingredients to dry ingredients stirring just until moistened.
Spoon half the batter into the prepared pan and sprinkle with half the pepita streusel.
Add remaining batter and top with remaining streusel pressing topping down lightly.
Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. (If the bread begins to brown too much before it’s fully baked, lay a piece of aluminum foil on top.)
Cool in the pan for 15 minutes and then transfer to a wire rack to cool completely before slicing.
Enjoy!

Notes

As an alternative to pie spice add 1/4 tsp nutmeg, 1/4 tsp ginger and 1/2 tsp cinnamon.

Makes 1 loaf

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Nutrition Facts (per serving)

Course: Dessert

Cuisine: American

Keyword: loaf, pumpkin, pumpkin loaf

Helpful Tips

Like any loaf or muffins, don’t overwork or stir the final batter too much.
Use roasted pepitas to get their full flavour. Or quickly toast your own pepitas.
Make your own pie spice or add your favourite combination of cinnamon, nutmeg, ginger, cardamom and cloves.
Be patient and let the loaf cool before slicing. Otherwise it’ll be difficult to get nice slices as the loaf will crumble.
The consistency of the squash puree should be a little thicker than apple sauce. If your squash is very liquidy, put it through a strainer to remove some of the liquid before measuring and adding to your batter.