My Dad’s Pumpkin Marmalade Bread
I’m working on my Dad’s cookbook, and hope to have it ready to give him a print on demand copy for his birthday coming up in April. Here are two shots I took yesterday of his “Pumpkin Marmalade Bread”. It came out so good! This Pumpkin bread is more like cake, it’s so moist and gooey and really delicious. I’m more a savory cook, but my Pops has a big sweet tooth. That must be why he is such a big sweetie pie.
This cake is dense, it’s baked for about an hour. When it comes out of the oven, you poke holes all over the top and then pour on a glaze made from marmalade, organic powdered sugar and orange juice. The glaze soaks into the cake, you can see one of the holes in the second photo soaking in the sweet glaze. Mmmmmm!
I changed three things from the recipe he gave me; 1) I swapped out half the butter for Organic Coconut oil, for slightly healthier version, 2) I added orange zest, since I was juicing oranges, I zested them too. I love the way orange zest tastes in baked goods. 3) I Omitted the ground cloves, I was out of cloves. The cinnamon, ginger and nutmeg give it lots of flavor.
Here’s the recipe written the way he printed it out and mailed to me, and the way it’s going into the book. The question remains, which picture to use?
Pumpkin Marmalade Bread
2 1/4 c. All purpose flour
1/4 tsp salt
2 1/4 tsp. baking powder
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger powder
1/4 tsp. ground cloves
1/2 c. melted butter
1 1/4 c. pumpkin
1/3 c. orange marmalade
3 tblsp. orange juice
2 tblsp. Orange Marmalade
2 tblsp. Orange juice
1/4 c. powdered sugar
1. Heat oven to 350
2. In medium bowl, sift together flour, salt, baking powder, cinnamon, ginger, nutmeg, cloves and mix well with a whisk.
3. In a separate bowl, cream together sugars and butter until well blended. Add orange marmalade, orange juice, and pumpkin. Beat in eggs one at a time until well blended.
4. With mixer at med speed, blend in flour a little at a time.
5. Add optional chopped nuts. (any kind you like, I used sunflower seeds because thats what I had)
6. Pour into buttered and floured bread pan, smooth the top, add remaining nuts to the top as a garnish.
7. Bake for 60 minutes or until toothpick inserted in center comes out clean. Let pan cool for 5 minutes, then transfer to wire rack to cool completely.
8. Insert pick in top of bread and make a series of holes in the top of the bread, while it’s still warm, and drizzle glaze over the top of the bread and allow it to soak into the bread while it’s cooling.