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.
RICH AND STICKY GINGERBREAD WITH MARMALADE
Categories Bread Egg Ginger Dessert Bake Christmas Raisin Molasses Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
- Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
SONNY'S MARMALADE
Clementine-cherry-pineapple marmalade. My son, Sonny, insists I name every recipe after him. This is sweet and tasty and goes good on anything-- toast, bagels, crackers--really anything.
Provided by sara
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h40m
Yield 42
Number Of Ingredients 6
Steps:
- Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
- Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
- Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 26.6 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 26.1 g
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
MARMALADE NUT BREAD
This is a very good quick bread. This is the recipe as I got it but I really prefer ginger marmalade in this. When I use the ginger marmalade I do not add the orange rind.
Provided by Annacia
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift together dry ingredients.
- Stir in remaining ingredients, except cream cheese, just until dry ingredients are moistened.
- Spoon mix into a greased 9 x 5-inch loaf pan.
- Bake at 350 degrees F. for 1 hour.
- Cool in pan 10 minutes.
- Remove from pan and cool completely on wire rack.
- Serve with cream cheese, if desired.
Nutrition Facts : Calories 4116.9, Fat 203.1, SaturatedFat 41.6, Cholesterol 406.2, Sodium 2611.8, Carbohydrate 524.2, Fiber 22.4, Sugar 201.5, Protein 69.9
MARMALADE PAN BREAD
Number Of Ingredients 9
Steps:
- 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray. Top with marmalade, spreading evenly over batter.3. Bake at 400°F about 30 minutes or until bread is golden brown. Cut into squares and serve hot with softened butter and additional marmalade, if desired. NOTE: Other fruit preserves may be used in place of orange marmalade.
Nutrition Facts : Nutritional Facts Serves
MARMALADE MONKEY BREAD
We love this pretty pull-apart bread, and drop-in company just raves about it. Because it uses refrigerated biscuits, it's so easy and quick to fix. You can try whatever jam you have on hand in place of the marmalade. -Delia Kennedy Deer Park, Washington
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the marmalade, pecans, honey and butter. Cut each biscuit into four pieces. Layer half of the pieces in a greased 10-in. tube pan; top with half of the marmalade mixture. Repeat. , Bake at 375° for 27-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 272mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
MARMALADE MONKEY BREAD
This is a quick way to get a gooey, yummy pull-apart bread. It came out of Quick Cooking, but I modified it just slightly since I didn't have the pan they called for. If you're not a fan of orange marmalade, try it with any jam you have on hand.
Provided by jaynine
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Grease a loaf pan with cooking spray.
- In a small bowl, combine the marmalade, nuts, honey and butter.
- Cut each biscuit into 4 pieces.
- Layer half the pieces in the loaf pan, top with half the marmalade mixture.
- Repeat with another layer of biscuit pieces and then the rest of the marmalade mixture.
- Bake for 27-30 minutes or until golden brown.
- Enjoy!
MARMALADE CHEWS
A childhood favorite. You can't taste the marmalade but it makes the cookies moist and chewy.
Provided by CAROLMAROL68
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening with the brown sugar and white sugar. Beat in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir into the creamed mixture. Then stir in the rolled oats, marmalade and raisins.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 39.4 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 183.1 mg, Sugar 25 g
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