WALNUT MARMALADE MINI LOAVES
The orange marmalade and fresh juice in this bread give it a citrusy aroma, moist texture and warm golden color. It's almost like giving friends a gift of home-baked sunshine! -Michele Bragg, Palm City, Florida
Provided by Taste of Home
Time 55m
Yield 3 loaves (5 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the marmalade, orange juice, oil and egg; stir into dry ingredients just until moistened. Stir in walnuts. Pour into three greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 236 calories, Fat 8g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 255mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
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
AUTUMN PUMPKIN MARMALADE
This sweet marmalade is the perfect spread for toast, english muffins and pancakes.
Categories Canning and Preserving Jellies and Jams Lemon Pumpkin Orange
Time 12h
Yield 60
Number Of Ingredients 8
Steps:
- Cut up one medium pumpkin, peel and dice small. Use 1 bowl of sugar to 2 bowls diced pumpkin, add the lemons and oranges to the pumpkin and cover with the sugar and let set over night. In morning mix well and cook on medium heat until pumpkin is clear, bottle.
Nutrition Facts :
PUMPKIN MARMALADE
This spread is a great addition to any holiday table. It is best served with a sharp white cheddar cheese and hearty bread. You can use either fresh or canned pumpkin for this recipe. The cooking time is actually the time needed to cool the spread before you can use it.
Provided by AZ to AK
Categories Spreads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- In a medium sauce pan bring pumpkin, marmalade, and ginger to a boil.
- Reduce heat to medium-low and simmer uncovered for 5 minutes.
- Remove from heat and stir in lemon juice.
- Transfer to a bowl, cover and cool about 1 hour.
- Makes 3 cups of spread and will keep in the fridge for up to a week.
MARMALADE PUMPKIN BREAD
Make and share this Marmalade Pumpkin Bread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- To make bread: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, and salt; set aside.
- In a medium bowl, beat eggs.
- Beat in pumpkin, margarine, marmalade, and liqueur.
- Beat in dry ingredients.
- Spoon into greased 9-by-5-inch loaf pan.
- Tap on counter to release air bubbles.
- Bake in preheated 350 degree oven for 40 to 45 minutes or until wooden pick comes out clean.
- Cool 10 minutes in pan; cool completely on wire rack.
- Drizzle with Marmalade Glaze and slice.
- May be made several days in advance and may be frozen.
- To make marmalade glaze: In small bowl, combine marmalade and liquid.
- Then drizzle on cooled bread.
Nutrition Facts : Calories 2585.9, Fat 78, SaturatedFat 15.9, Cholesterol 634.5, Sodium 2162.2, Carbohydrate 443, Fiber 7.8, Sugar 280.9, Protein 40.4
PUMPKIN MARMALADE
The Pumpkin Marmalade recipe out of our category flowering vegetables! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 38m
Yield 5
Number Of Ingredients 6
Steps:
- Place the pumpkin in 2 cups water and cook for around 5 minutes until soft. Drain.
- Place the pumpkin, orange pieces, juice, zest, ginger, cardamom, poppy seeds and sugar in a large pot. Bring to the boil, stirring continuously and allow to bubble for around 3 minutes, also stirring continuously.
- Transfer to clean jars, close tightly and place upside down for around 10 minutes. Then turn the right way up and leave to cool completely.
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- Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers., In a large bowl mix together the butter (or shortening) and brown sugar until well blended., Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them.
- Mix well — the batter will look crumbly., Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Stir in the molasses and pumpkin, combining well., Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full., Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched.
- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean., Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
- Let it cool a bit, then glaze., To make the glaze, whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses., For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing., Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.
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- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin puree and sour cream and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Pour batter into prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. To prevent the bread from browning too much while baking, cover it loosely with aluminum foil, about halfway through baking. Allow to cool in pan on a wire rack.
PUMPKIN BENEFITS, NUTRITION AND HOW TO EAT - DR. AXE
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- Very High in Vitamin A/Beta-Carotene and Other Antioxidants. According to one review focused on pumpkin nutrition benefits, this type of squash “contains several phyto-constituents belonging to the categories of alkaloids, flavonoids, and palmitic, oleic and linoleic acids.
- Good Source of Vitamins C and E. Vitamin C that is found in pumpkin can help protect cells and tissues from damage — plus it supports synthesis of collagen protein, which forms and strengthens skin and other connective tissues.
- Can Help Regulate Heart Health and Blood Pressure. Each one-cup serving of cooked pumpkin provides about 16% of your daily potassium needs. Potassium is an electrolyte that many adults lack in their diets, considering it’s primarily found in veggies and fruits such as bananas, potatoes, squash and avocados.
- Provides Fiber, Which Supports Metabolic and Gut Health. Studies show that eating a diet rich in plant foods, especially those high in antioxidants and fiber, helps decrease the risk of a number of chronic diseases — including metabolic syndrome, obesity and type 2 diabetes.
- Provides Manganese and Copper. Adding pumpkin to your diet is beneficial for bone health because manganese helps defend against loss of bone density and fractures.
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