PUMPKIN MARMALADE BREAD
2 1/4 cups 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 liqueur or orange juice
Marmalade Glaze (recipe follows)
Heat oven to 350 degrees F. Grease bottom only of 1 loaf pan (9x5x3 inches) or 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches) with shortening.
Mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt in medium bowl; set aside.
Beat eggs, pumpkin, butter, marmalade and orange juice in large bowl with electric mixer on medium speed until blended. Gradually beat in flour mixture on low speed. Spread in pan.
Bake 9-inch loaf 1 hour 10 minutes to 1 hour 15 minutes (for 8-inch loaves 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 wire rack.
Spread warm loaf with Marmalade Glaze. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.
FOR THE MARMALADE GLAZE MIX TOGETHER:
2 tablespoons orange marmalade
1 tablespoon orange liqueur or orange juice
Makes 1 (9-inch) loaf or 2 (8 1/2-inch) loaves
From: Recipelink.com
Source: Recipe booklet: Gold Medal Bake Sale Favorites No. 37, General Mills, Inc., 2002 |