Best 2 Pumpkin Marmalade Bread Recipes

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Indulge in a delightful culinary journey with our exquisite collection of pumpkin marmalade bread recipes. Embark on a baking adventure and discover the perfect treat to warm your heart and tantalize your taste buds. From classic pumpkin marmalade bread bursting with autumnal flavors to innovative variations like chocolate swirl and orange-scented loaves, there's a recipe here for every palate. Each recipe is carefully crafted with step-by-step instructions, ensuring a hassle-free baking experience. So, gather your ingredients, preheat your oven, and let the sweet aroma of freshly baked pumpkin marmalade bread fill your kitchen. Your taste buds will thank you for it!

Here are our top 2 tried and tested recipes!

CHOCOLATE-PUMPKIN SWIRL BREAD WITH MARMALADE BUTTER



Chocolate-Pumpkin Swirl Bread with Marmalade Butter image

Provided by Bobby Flay

Categories     dessert

Time 2h20m

Yield one 9-inch loaf

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled

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.

PUMPKIN MARMALADE BREAD



Pumpkin Marmalade Bread image

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

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
2 tablespoons orange marmalade
1 tablespoon orange juice

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

Tips:

  • Use fresh or canned pumpkin: Fresh pumpkin will give your bread a more intense pumpkin flavor, but canned pumpkin is a convenient option if you don't have fresh pumpkin on hand.
  • Don't overmix the batter: Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
  • Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that your bread is cooked through.
  • Let the bread cool completely before slicing it: This will help the bread hold its shape and prevent it from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months: This will keep your bread fresh and delicious.

Conclusion:

Pumpkin marmalade bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great gift for friends and family. With its moist texture, sweet pumpkin flavor, and crunchy marmalade topping, this bread is sure to be a hit. So next time you're looking for a new bread recipe to try, give pumpkin marmalade bread a try. You won't be disappointed!

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