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Pumpkin Raisin Loaf With Orange Glaze

Pumpkin raisin loaf with orange glaze is a delicious treat to enjoy this time of year. Serve a slice with a cup of tea for an afternoon snack.

Half the enjoyment of this recipe is the sweet smell that will cover your house as this loaf is baking.

pumpkin raisin loaf with orange glaze on a marble counter with sliced orange and cinnamon sticks around it

Easy Fall Pumpkin Loaf

This is a wonderful pumpkin bread recipe to serve during the holiday season. This pumpkin raisin loaf is light and fluffy with a hint of spice.

A subtle orange glaze is poured over top for the perfect hint of sweetness.

You can serve with a bit of butter, melted coconut oil or a dollop of coconut cream. So yummy!

side angle of pumpkin bread with orange and kitchen towel in background

Recipe Ingredients

  • FLOUR: This recipe uses a combination of all-purpose flour and whole wheat flour.
  • PUMPKIN PUREE: You can use canned pumpkin puree or make homemade pumpkin puree. This recipe requires 1 cup of puree.
  • SUGAR: I used coconut sugar. You can also use brown sugar or monkfruit brown sugar substitute (it’s sugar-free).
  • RAISINS: You’ll need ¾ cup of raisins. Don’t like raisins? Feel free to skip them.
  • OTHER: You’ll also need cinnamon, nutmeg, baking powder, baking soda, butter, milk, eggs, and vanilla extract.
  • GLAZE: For the orange glaze topping you’ll need icing sugar and orange juice. You can also use powdered monkfruit sweetener as a sugar-free replacement.
pumpkin raisin loaf sliced into with orange and kitchen towel behind it

How To Make The Pumpkin Raisin Loaf

This pumpkin bread can be put together up in a few simple steps:

  1. Dry Ingredients: Add all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt to a large bowl. Whisk together.
  2. Wet Ingredients: Cream the butter and sugar together with a hand mixer. Add the vanilla extract and two eggs. Mix until it forms an even batter. Stir in the pumpkin puree, then fold in the raisins.
  3. Mix: Add ⅓ of the flour mixture to the wet ingredients and mix in. Add ⅓ of the milk and mix in. Repeat the last two steps until all the batter is mixed together just enough.
  4. Mix, Scoop and Bake: Pour into a greased loaf pan and spread evenly with a spatula. Bake at 350°F for 50-60 minutes or until a toothpick comes out clean. Gently flip and let cool on a rack.
  5. Glaze: Mix the icing sugar and orange juice in a bowl. Drizzle overtop of the loaf.

Leftovers loaf can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container. 

Freezer Instructions: This bread can be stored in the freezer for up to 3 months. Let it cool completely then wrap in a freezer bag to store. Thaw frozen loaf overnight in the fridge before using. 

pumpkin raisin bread sliced into with orange and cinnamon behind it

More Pumpkin Recipes

Pumpkin Raisin Loaf with Orange Glaze

Pumpkin raisin loaf with orange glaze is a delicious treat to enjoy this time of year. Serve a slice with a cup of tea for an afternoon snack. Half the enjoyment of this recipe is the sweet smell that will cover your house as the loaf is baking.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

Orange Glaze:

Instructions

  • Preheat the oven to 350°F. Spray a loaf pan with non-stick cooking spray.
    avocado oil spray and white loaf pan
  • In a large bowl, combine all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, nutmeg and salt.
    flour mix in steel bowl with red whisk
  • In a separate large bowl, cream the butter and sugar together with a hand mixer.
    white bowl with butter sugar mix and electric mixer over top
  • Add in the vanilla and two eggs. Mix together.
    wet batter in white bowl with electric mixer over top
  • Stir in the pumpkin puree, then stir in the raisins.
    orange batter in white bowl with spatula
  • Add ⅓ of the flour mixture to the wet ingredients and mix in.
    white bowl with wet ingredients and spatula. Steel bowl with white flour and silicone whisk
  • Add a bit of the milk and mix in (don't add all of it – just a bit).
    white bowl with wet batter and cup of milk beside it
  • Repeat the last two steps until all the flour and milk is mixed together with the batter.
    wet batter in white bowl with silicone spoon
  • Pour into a greased loaf pan and spread evenly with a spatula. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
    wet batter in loaf pan
  • Let cool 10 minutes, then gently flip on to a plate to transfer to a wire rack.
    You might need to use a spatula along sides of loaf pan to help loosen it.
    cooked loaf on cooling rack
  • In a small bowl combine the powdered icing sugar and orange juice until sugar is dissolved.
    bowl of glaze with a fork
  • Drizzle the glaze overtop of the loaf. Slice and serve.

Recipe Notes:

Leftovers: Leftovers can be stored in the fridge or on the counter, depending on the humidity of where you live. Store in an air-tight container. 
Freezer Instructions: This bread can be stored in the freezer for up to 3 months. Let it cool completely then wrap in a freezer bag to store.
Thaw frozen loaf overnight in the fridge before using. 
Nutrition
Calories: 288kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 267mg | Fiber: 4g | Sugar: 13g | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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