Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.
If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!
This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.
This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.
I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.
Modified from Taste of Home Church Potluck 2015.
Bready or Not Original: Marmalade Pecan Bread
The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
Equipment
- 9x5 loaf pan
- parchment paper
Ingredients
- 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup brown sugar packed
- 2 eggs room temperature
- 2 2/3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/3 cup orange juice plus more, if needed for glaze
- 1/2 cup pecans chopped
- 1/2 cup confectioners' sugar
Instructions
- Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
- If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
- In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
- In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
- Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
- Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
- After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
- Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.
