Pumpkin Marmalade Bread

Ingredients

Bread
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 1/2 teaspoons pumpkin pie spice
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 1/4 cups canned pumpkin (not pumpkin pie mix)
  • 1/2 cup butter or margarine, melted
  • 1/3 cup orange marmalade
  • 3 tablespoons orange juice
Marmalade Glaze
  • 2 tablespoons orange marmalade
  • 1 tablespoon orange juice

Instructions

1 _ 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.

2 _ 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.


3 _ 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.

4 _ 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.

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