Best 2 Pumpkin Marmalade Bread Recipes
Pumpkin spice and marmalade lovers, get ready for a delectable treat that combines the flavors you love into one delightful bread. With its moist crumb, zesty marmalade swirl, and warm pumpkin spice aroma, this pumpkin marmalade bread will be the star of any brunch or tea party. Its vibrant orange hue and festive appearance make it perfect for special occasions like Halloween, Thanksgiving, and Christmas. So grab your apron and gather your ingredients, because this pumpkin marmalade bread is a bake you'll want to savor every day of the season.
Let's cook with our recipes!
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.
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
Summary:
1. **Preparation:** - Start with 4 pounds of ripe pumpkin, peeled and cubed. - Ensure the pumpkin is free of blemishes and bruises. - Finely chop the pumpkin into small pieces for even cooking. 2. **Cooking the Pumpkin:** - Add the pumpkin to a large pot with enough water to cover it. - Bring the water to a boil, then reduce heat to medium-low and simmer for about 30 minutes or until the pumpkin is soft and easily pierced with a sharp object like a skewer or a kitchen thermometer. - Use the back of a spoon or a hand blender to mash the pumpkin until smooth. 3. **Adding Citrus:** - Add 2 oranges and 2 lemons, both finely zested and ju. - Zesting adds the aromatic citrus oil, while the fresh citrus juices provide a zesty tanginess. 4. **Incorporate Spices:** - Add a combination of ginger, cloves, and cinnamon for a warm and aromatic touch. - The spices should be finely ground to release their flavors fully. 5. **Sugar and Pectin:** - Incorporate an ample amount of sugar, in a 1:1 ratio to the mashed pumpkin. - Add pectin powder, a natural thickener, to help the marmalade attain the desired spreadable texture. 6. **Cooking the Marmalade:** - Bring the mixture to a gentle boil, stirring frequently to prevent sticking and scorching. - The boiling process helps to thicken the marmalade and infuse it with flavors. 7. **Check the Consistency:** - Test the marmalade's readiness by spooing a small amount onto a cold plate. - The marmalade should cool down and attain a spreadable, jam-like texture. 8. **Canning and Storing:** - Carefully transfer the hot marmalade into sterilized preserving jars, leaving some headspace. - Seal the jars tightly and process them in a hot water bath for the recommended duration specified in the recipe. - The canning process ensures a longer storage life and preserves the marmalade's quality.Conclusion:
Pumpkin marmalade is a delightful treat that adds a touch of sweetness and a unique pumpkin-spice flair to your breakfast toast, scones, or desserts. With careful preparation and attention to detail, you can easily create this homemade marmalade using ripe pumpkin, citrus zest and juices, warm spices, and natural pectin. By following the steps and tips provided, you can enjoy this delicious and versatile marmalade that brings a taste of fall into your kitchen.
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