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.
- Serves: 2 persons
- 3½ cups all-purpose flour, sifted
- 3cups white sugar
- 2tablespoons grated orange zest
- 2teaspoons baking soda
- 2teaspoons ground nutmeg
- 2teaspoons ground cinnamon
- 1½ teaspoons salt
- ½teaspoon ground ginger
- 4eggs, beaten
- 2cups pumpkin
- ¾cup canola oil
- ⅔cup milk
- ¼cup orange juice
- ⅔cup confectioners' sugar
- 2teaspoons lemon juice, or as needed
- 2teaspoons orange juice
- 1cinnamon stick, freshly grated
Step 1Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
Step 2Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
Step 3Beat 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.
Step 4Bake 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.
Step 5Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.