Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin-Orange Bread 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 20, 2020 Rate PRINT Share Close Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 2 hrs Yield: 1 9-by- inch loaf Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum. Ingredients 1 stick unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup sugar 1 teaspoon kosher salt 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 1 ¼ cups pure pumpkin puree (from a 15-ounce can) 3 large eggs, room temperature 2 teaspoons grated orange zest, plus ¼ cup fresh juice (from 1 large orange) 1 teaspoon pure vanilla extract ⅓ cup pepitas Directions Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days. Originally appeared: Martha Stewart Living, October 2017 Rate It PRINT