Orange-Scented Pumpkin Zucchini Bread Recipe

There’s something magical about baking bread. It fills your home with warm, comforting aromas and offers a chance to unwind. 

While classics like sourdough or focaccia have their place, sometimes you need to shake things up with exciting new flavors.

Enter Orange-Scented Pumpkin Zucchini Bread—a recipe that’s as delicious as it is unique. 

Perfectly sweet with warm spices and a zesty orange twist, this bread is ideal for autumn, or anytime you crave a cozy treat. 

Serve it with tea, coffee, or as a sweet snack, and watch it become a family favorite.

Sounds good, right? Let’s show you how to make it.

Why You’ll Love This Recipe

This bread is an irresistible blend of flavors and textures. Here’s why it’s worth baking:

• Seasonal and Sweet: Pumpkin and warm spices like cinnamon and nutmeg make this bread perfect for chilly weather.
• Moist and Tender: Shredded zucchini adds natural moisture and a subtle earthiness.
• Bright Citrus Notes: Orange zest brings a refreshing and fragrant twist.
• Vegan and Easy: Made with simple, plant-based ingredients, it’s approachable for bakers of all levels.

Ingredients for Vegan Orange-Scented Pumpkin Zucchini Bread

Here’s everything you’ll need to bake this flavorful vegan loaf:

Dry Ingredients

• All-Purpose Flour: 3 cups
• Ground Spices: ½ tsp each of cinnamon, nutmeg, ginger, and cloves
• Salt: ½ tsp
• Baking Powder: 2 tsp
• Baking Soda: 1 tsp

Wet Ingredients

• Flaxseed Meal: 3 tbsp (mixed with 9 tbsp water to replace 3 eggs)
• Pumpkin Puree: 1 cup (store-bought or homemade; instructions below)
• Brown Sugar: 1 cup
• Orange Zest: Zest of 1 orange
• Vegan Butter or Coconut Oil: ½ cup, softened
• Vanilla Extract: 1 tbsp
• Shredded Zucchini: 2 cups, gently pressed to remove excess moisture

Add-ins

• Raisins or Dried Cranberries: 1 cup (optional, for added sweetness)

Optional Orange Glaze

• 1 cup powdered sugar
• Zest of 1 orange
• Juice of 1 orange (to desired consistency)

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9-inch loaf pan or Bundt pan with vegan butter or oil.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, spices, salt, baking powder, baking soda, and orange zest.

3. Prepare the Flaxseed Mixture

In a small bowl, combine the flaxseed meal and water. Let it sit for 5 minutes to thicken. This acts as your egg replacement.

4. Mix the Wet Ingredients

In another bowl, beat together the flaxseed mixture, pumpkin puree, brown sugar, vegan butter, and vanilla extract until smooth. Stir in the shredded zucchini.

5. Combine and Fold

Gradually add the wet mixture to the dry ingredients, stirring gently until combined. Fold in the raisins or dried cranberries if using. Be careful not to overmix; a light touch keeps the bread tender.

6. Transfer and Bake

Pour the batter into your prepared pan. Bake on the middle rack for 60–70 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.

7. Cool Completely

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Optional Orange Glaze

For an extra indulgent touch, whisk together powdered sugar, orange zest, and orange juice. Drizzle the glaze over the cooled bread and let it set before slicing.

How to Make Homemade Pumpkin Puree

Making your own pumpkin puree is simple and cost-effective:

1. Use small baking pumpkins, often called “sugar pumpkins” or “pie pumpkins.”
2. Rinse, peel, and chop the pumpkin into cubes, removing seeds and stems.
3. Roast the cubes at 375°F (190°C) until tender (about 25–30 minutes).
4. Blend the roasted pumpkin in a food processor until smooth.

This method works for other starchy vegetables like butternut squash or acorn squash as well.

Storage Tips

• Room Temperature: Store in an airtight container or wrapped in plastic wrap for up to 3 days.
• Refrigeration: Keep the bread in the fridge for up to 1 week. Allow it to come to room temperature before serving.
• Freezing: Wrap cooled bread tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 6 months. Slice before freezing for easy portioning.

To thaw, move the bread to the fridge overnight or toast individual slices directly from frozen.

Serving Suggestions

This vegan orange-scented pumpkin zucchini bread is versatile and pairs wonderfully with:

• Breakfast: Spread with vegan cream cheese or almond butter for a satisfying start to your day.
• Snack Time: Pair with coffee, tea, or a spiced latte for a cozy treat.
• Dessert: Drizzle with the orange glaze and serve with a scoop of vegan vanilla ice cream.
• Gifting: Wrap slices in parchment paper and tie with twine for a thoughtful homemade gift.

Final Thoughts

Vegan Orange-Scented Pumpkin Zucchini Bread is the ultimate blend of comfort and creativity. 

Its moist, flavorful crumb and delightful orange aroma make it a standout treat for any occasion.

Whether you enjoy it plain, topped with orange glaze, or alongside your favorite beverage, this bread is sure to impress. 

Take some time to bake it on a leisurely afternoon and savor the incredible aroma that fills your home.

Frequently Asked Questions