A delicious orange pumpkin loaf with a sweet and crunchy brown sugar and pepita swirl. I think you’re going to love it!
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!
The brown sugar and pepita streusel on top and middle is my favorite part!
Recipe for Orange Pumpkin Loaf
Orange Pumpkin Loaf
- 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
- 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.
Nutrition Facts (per serving)
- 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.
OTHER PUMPKIN RECIPES TO TRY
Still have some puree left? How about trying one of these recipes:
Catch me on my YouTube Channel. Here’s a preview of some of my videos.
If you make this orange pumpkin loaf, let me know. Tag @getgettys on Instagram or post a comment here. I’d love to see and like your creation.
Recipe created and first published in 2014. New photos and tips added in 2021.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.