One of Martha Stewart's favorite fall desserts is this pumpkin-orange bread, featuring hulled pumpkin seeds (also known as pepitas) and a pumpkin spice blend of allspice and nutmeg. Make this quick bread on the weekend for a quick and tasty breakfast or dessert during the week.
1 stick unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup sugar 1 tsp kosher salt 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp ground allspice 1/4 tsp freshly grated nutmeg 1 1/4 cups pure pumpkin puree (from a 15-oz. can) 3 large eggs, at room temperature 2 tsp grated orange zest, plus 1/4 cup fresh juice (from 1 large orange) 1 tsp pure vanilla extract 1/3 cup pepitas
1. Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
2. 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.
3. Bake until a tester inserted into the 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.
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