Orange-Pumpkin Bread

This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving.

Ingredients

• 3 ½ cups all-purpose flour, sifted
• 3 cups white sugar
• 2 tablespoons grated orange zest
• 2 teaspoons baking soda
• 2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons salt
• 0.5 teaspoon ground ginger
• 4 eggs, beaten
• 2 cups pumpkin
• 0.75 cup canola oil
• 0.6666666666666666 cup milk
• 0.25 cup orange juice
• 0.6666666666666666 cup confectioners' sugar
• 2 teaspoons lemon juice, or as needed
• 2 teaspoons orange juice
• 1 cinnamon stick, freshly grated

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
2. Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
3. Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
5. Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.