Marmalade Pumpkin Bread
Warm, spiced, and irresistibly moist, Marmalade Pumpkin Bread is the perfect blend of autumn flavors with a citrus twist. This easy-to-make quick bread combines the rich earthiness of pumpkin puree with the subtle warmth of cinnamon and nutmeg, and gets an unexpected burst of brightness from sweet, tangy orange marmalade. The addition of chopped walnuts or pecans adds a delightful crunch, making every slice a textural treat. Ready in just over an hour, this crowd-pleasing loaf is ideal for breakfast, dessert, or a cozy afternoon snack with tea. Serve it plain, or elevate it with a spread of creamy butter or tangy cream cheese for an irresistible finish. Perfect for fall gatherings or as a homemade gift, this Marmalade Pumpkin Bread is a must-bake seasonal delight. Keywords: marmalade pumpkin bread, pumpkin orange bread, fall quick bread, moist pumpkin bread recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 1 cups pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups orange marmalade
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
Fold in the orange marmalade and chopped nuts (if using) gently into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the Marmalade Pumpkin Bread on its own or with a spread of butter or cream cheese. Enjoy!
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 333.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 341 mg | 26% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
