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Blood Orange Pumpkin Bread with Chocolate Frosting

Blood Orange Pumpkin Bread with Chocolate Frosting



  • 3/4 cup whole wheat flour
  • 2/3 cup unbleached all purpose flour
  • 1 tsp Saigon Cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/3 cup Blood Orange Extra Virgin Olive Oil
  • 1/3 cup Local Honey


  • 1 (8 oz) block cream cheese (at room temperature)
  • 1/2 cup unsalted butter
  • 4 cups icing sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 2 Tbsp Dark Chocolate Balsamic Vinegar


  1. Preheat oven to 350 degrees F. Spray a bundt pan with cooking spray. 
  2. In a medium bowl, whisk the flours, cinnamon, baking soda, baking powder, nutmeg, and salt. 
  3. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until combined. 
  4. Add the dry ingredients to the wet and stir with a large spoon until incorporated. 
  5. Spoon the batter into the prepared pan and smooth the top. Bake until a skewer inserted in the center comes out clean, 40 to 45 minutes. Cool in pan for 15 minutes then transfer to wire rack. 
  6. While the bread is cooking prepare the frosting. Using a handheld beater, mix the cream cheese and butter until fully combined and creamy. 
  7. Add the sugar 1 cup at a time, beating well in between each addition, and then beat in the cocoa powder and sea salt. 
  8. With the mixer running, slowly add the balsamic and beat on high to create a light, airy frosting. 
  9. Frost your cooled pumpkin bread and enjoy!

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