ENGLISH MARMALADE PECAN BREAD
My dad was Canadian, but had a very British upbringing. And, boy, did he love his marmalade! I know it's an acquired taste for some, but when I baked the jam into this nutty bread, everyone loved it-even my kids. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Gradually beat in marmalade. In another bowl, whisk flour, baking powder, cinnamon and salt; add to butter mixture alternately with orange juice, beating well after each addition. Fold in pecans., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic and foil. To use, thaw wrapped loaf at room temperature. If desired, warm slices in toaster or microwave.
Nutrition Facts : Calories 226 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 132mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
MARMALADE-GLAZED CARROTS WITH CANDIED PECANS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
- Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
- Photograph courtesy Anna Williams
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
BUTTERMILK CHOCOLATE CAKE WITH COCONUT PECAN MARMALADE
Steps:
- Butter three 8 inch cake pans thoroughly and line the base of each with baking parchment. Rub a little more butter onto the paper. Preheat the oven to 350 degrees.
- In a double boiler, melt the chocolate over simmering water, stirring occasionally, and set aside to cool. Sift the flour together with the sugar, baking soda, baking powder, and salt. In the bowl of an electric mixer or with a handheld mixer, beat the butter until it is fluffy. Add the flour mixture, 3/4 cup of the buttermilk, and the vanilla and beat in thoroughly, mixing for about 2 minutes with the electric mixer. Add the melted chocolate, eggs, and the remaining 1/4 cup of the buttermilk and beat for 1 minute longer. Pour an equal amount of the cake batter into each prepared pan and bake on the center rack of the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 15 minutes, then turn out onto a cake rack and finish cooling. With a soft pastry brush, brush any loose crumbs from the side edges of the cake layers.
- To make the marmalade, combine the milk, sugar, egg yolks, and butter in a medium saucepan. Over medium heat cook the mixture, stirring constantly, until it thickens, about 10 minutes. Do not let the mixture come to a boil. Remove from the heat and add the coconut and pecans. Stir together well, then let cool almost to room temperature, beating occasionally so that it does not form a crust.
- To assemble the cake, place the first layer of cake on a serving dish. Spread a layer of the marmalade on the top of the cake only, about 1/2 inch thick. Place the second layer of the cake on top of the first and spread the top of it with some of the marmalade. Finally, place the third cake layer on the top and spread a nice, thick, and slightly rounded layer of the marmalade on top of that. Cut into wedges for serving.
MAPLE PECAN BREAD
The smell alone while baking will drive you crazy. I think I gain weight just from the aroma every time I make this bread.
Provided by Sassy in da South
Categories Breads
Time 1h30m
Yield 1-2 Loaf(s), 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
- With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
- Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
- Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
- Cool loaf(s) for 10 minutes in pan(s).
- Remove loaf(s) from pan, and cool on wire rack.
- Cool completely, about 2 hours.
- Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
- Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
Nutrition Facts : Calories 375.7, Fat 14.6, SaturatedFat 3.6, Cholesterol 38.1, Sodium 326.7, Carbohydrate 56.6, Fiber 1.6, Sugar 27.2, Protein 6
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