PUMPKIN MARMALADE BREAD
Slice into a spicy homemade pumpkin bread glazed with sweet orange marmalade. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.
- In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.
- Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.
- In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 115 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER
Steps:
- For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
- Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
- Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
- Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
- Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
- Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
ORANGE-PUMPKIN BREAD
This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving.
Provided by Monica
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 60.3 g, Cholesterol 42.1 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 354.8 mg, Sugar 39.8 g
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
MARMALADE PUMPKIN BREAD
Make and share this Marmalade Pumpkin Bread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- To make bread: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, and salt; set aside.
- In a medium bowl, beat eggs.
- Beat in pumpkin, margarine, marmalade, and liqueur.
- Beat in dry ingredients.
- Spoon into greased 9-by-5-inch loaf pan.
- Tap on counter to release air bubbles.
- Bake in preheated 350 degree oven for 40 to 45 minutes or until wooden pick comes out clean.
- Cool 10 minutes in pan; cool completely on wire rack.
- Drizzle with Marmalade Glaze and slice.
- May be made several days in advance and may be frozen.
- To make marmalade glaze: In small bowl, combine marmalade and liquid.
- Then drizzle on cooled bread.
Nutrition Facts : Calories 2585.9, Fat 78, SaturatedFat 15.9, Cholesterol 634.5, Sodium 2162.2, Carbohydrate 443, Fiber 7.8, Sugar 280.9, Protein 40.4
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
PUMPKIN PIE BREAD PUDDING
Combination of 2 classic recipes: bread pudding and pumpkin pie. I put this together on a whim and loved it. Taste is more comforting than sweet. Great served warm or cold and can be complemented with whipped cream or milk.
Provided by Mary
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 12
Number Of Ingredients 17
Steps:
- Grease a 9x13-inch baking dish.
- Spread bread cubes into the prepared baking dish.
- Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl; pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
- Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.7 g, Cholesterol 76 mg, Fat 11.3 g, Fiber 2.5 g, Protein 11.3 g, SaturatedFat 6.5 g, Sodium 456.1 mg, Sugar 34.9 g
PUMPKIN MARMALADE
Make and share this Pumpkin Marmalade recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h20m
Yield 3 half pints
Number Of Ingredients 4
Steps:
- Slice the orange and lemons in half lengthwise, take the pits out and save to the side.
- Place cut side down on counter and cut off the tip of each citrus end.
- discard ends.
- slice the the oranges and lemons very thin.
- Then cut each slice in 3 or 4 pieces and then cut the stacks in 3 to 4 pieces. Ensure that the peel pieces are small and thin.
- Place the pits in a little piece of cheese cloth & tie with twine.
- Add cut and sliced citrus pieces, seeds in cloth, and 3 cups water to a non reactive pan (no iron or aluminum) and bring to a boil.
- Once boiled turn it down to a low simmer and cover. simmer for approximately 30 minutes or until the peels get soft.
- While the citrus is simmering, peel and chop pumpkin into 1/2 inch squares about 1/8 of an inch thick. You want about 8 cups of pumpkin once it is chopped.
- When the citrus peel is soft remove the pit bag and squeeze out any excess juice into pan.
- Keep the heat low, add the 4 cups sugar and let it dissolve slowly. this will take about 5 minutes.
- Add the pumpkin and turn up the heat to come to a rapid boil. It will take about 30 minutes to gel.
- After about 15 minutes you will want to turn the heat down a bit and to stir often to prevent sticking. You can use the frozen plate method to test the set but you will be able to see when it is thickening quite easily.
- Ladle into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
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THE BEST PUMPKIN BREAD (SIMPLE - FOODIECRUSH.COM
From foodiecrush.com
5/5 (53)Total Time 1 hr 10 minsCategory BreadCalories 331 per serving
- Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
- In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
- Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.
PUMPKIN BREAD - ONCE UPON A CHEF
From onceuponachef.com
Category BreadsCalories 166 per servingTotal Time 1 hr 30 mins
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
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