Best 3 English Marmalade Pecan Bread Recipes
Indulge your taste buds with the heavenly aroma and delectable flavors of English Marmalade Pecan Bread, a culinary masterpiece that harmoniously blends the tangy sweetness of marmalade, the nutty crunch of pecans, and the comforting warmth of freshly baked bread. This recipe showcases a symphony of textures and flavors that will tantalize your senses from the first bite. Get ready to embark on a delightful baking journey with step-by-step instructions and additional recipe variations, including a gluten-free alternative, a tangy Orange Marmalade Pecan Bread, and a decadent Chocolate Marmalade Pecan Bread. Let your kitchen transform into a haven of baking aromas as you create these irresistible treats that are perfect for breakfast, brunch, or an indulgent snack. Whether you're a seasoned baker or a novice, this recipe promises a memorable baking experience with mouthwatering results that will leave you craving more.
Let's cook with our recipes!
PECAN BREAD
I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MAPLE PECAN BREAD
Slice into a moist and mapley quick bread that's prepped for the oven in minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
- In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
- Bake 55 to 65 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. Cool completely, about 2 hours.
- In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
- Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 11 g, TransFat 0 g
KUMQUAT PECAN BREAD
I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.
Provided by Northwestgal
Categories < 60 Mins
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
- To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
- In a mixing bowl, combine milk, eggs and oil.
- In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
- Fold in pureed kumquats and pecans.
- Bake in a 350° oven for 50-60 minutes.
- Cool and remove from pan.
Tips:
- Choose the Right Pecans: Select plump and fresh pecans with a dark, rich color for the best flavor and texture.
- Toast the Pecans: Toasting the pecans before adding them to the bread batter enhances their flavor and aroma.
- Use High-Quality Marmalade: The quality of the marmalade significantly impacts the bread's taste. Choose a citrusy, flavorful marmalade that you enjoy.
- Don't Overmix the Batter: Overmixing the batter can result in a dense, dry bread. Mix until just combined to maintain a light and fluffy texture.
- Bake Until a Toothpick Comes Out Clean: Insert a toothpick into the center of the bread; if it comes out clean, the bread is done baking.
Conclusion:
Indulge in the delightful English Marmalade Pecan Bread, a culinary masterpiece that combines the vibrant flavors of citrus marmalade with the nutty richness of pecans. Whether served as a hearty breakfast, a sweet afternoon treat, or a thoughtful gift, this bread guarantees satisfaction with every bite. Its moist and fluffy texture, complemented by the tangy marmalade and crunchy pecans, creates an irresistible taste experience. Embrace the joy of baking and savor the exceptional flavors of this extraordinary bread.
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