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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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (16 pieces)

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 jar (10 ounces) orange marmalade spreadable fruit
  • 2-2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/3 cup orange juice
  • 1/2 cup chopped pecans

Directions

  • 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
1 slice: 226 calories, 9g fat (4g saturated fat), 39mg cholesterol, 132mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 3g protein.

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