Marmalade Bread Recipes

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.

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.

Steps:

• 1. With a peeler, shave off the bright layer of peel from one orange and about half of the lemon. Chop into tiny julienne style pieces. Segment and cut into 1/2in pieces remaining orange and lemon pieces, discarding the white peel membrane. Combine the zest, cut fruit, sugar and pectin in bread machine pan.
• 2. Select Basic setting. Press Start/Stop and allow to combine for 5-6 minutes, scrape down sides with a spatula. Press Start/Stop setting to cancel cycle.
• 3. Select Bake setting and Start/Stop and allow to cycle until time reads 0:00. Using oven mits remove bread pan pour with a funnel or 1/4c measuring cup into clean jars. Refrigerate to set and this will last 2-4 weeks. You could also can in a hot water bath and store after completely cool.

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, baking powder, salt and baking soda.
• In a separate bowl, mix together 1 1/4 cups of marmalade, egg, oil and orange juice.
• Add wet ingredients to flour mixture and mix well.
• Stir in the nuts.
• Pour into a greased loaf pan and bake at 350° for 50 to 60 minutes.
• When done, cool briefly, then remove bread from the pan and place on a baking dish.
• Glaze with the 1/4 cup of reserved marmalade and return to the oven for 1 minute.
• Place on a rack and cool completely.
• Bread will slice easier if chilled first.

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
• In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
• Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.

Steps:

• Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
• Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
• Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

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.