Orange-Pumpkin Bread

Name: Orange-Pumpkin Bread
Total time: 75
Yield: 18
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; ½ teaspoon ground ginger; 4 eggs, beaten; 2 cups pumpkin; ¾ cup canola oil; ⅔ cup milk; ¼ cup orange juice; ⅔ cup confectioners' sugar; 2 teaspoons lemon juice, or as needed; 2 teaspoons orange juice; 1 cinnamon stick, freshly grated

Recipe by Monica from allrecipes.com

1 Hr. 15 Mins.

Ingredients

18 servings

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3 ½ cups all-purpose flour, sifted
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3 cups white sugar
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2 tablespoons grated orange zest
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2 teaspoons baking soda
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2 teaspoons ground nutmeg
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2 teaspoons ground cinnamon
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1 ½ teaspoons salt
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½ teaspoon ground ginger
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4 eggs, beaten

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2 cups pumpkin
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¾ cup canola oil
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⅔ cup milk
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¼ cup orange juice
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⅔ cup confectioners' sugar
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2 teaspoons lemon juice, or as needed
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2 teaspoons orange juice
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1 cinnamon stick, freshly grated

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
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.
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.
Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.