Pumpkin Marmalade Bread

 

2 1/4

cups Gold Medal® all-purpose flour

3/4

cup packed brown sugar

3/4

cup granulated sugar

4 1/2

teaspoons pumpkin pie spice

2 1/4

teaspoons baking powder

3/4

teaspoon ground cinnamon

1/4

teaspoon salt

4

eggs

1 1/4

cups canned pumpkin (not pumpkin pie mix)

1/2

cup butter or margarine, melted

1/3

cup orange marmalade

3

tablespoons orange juice

2

tablespoons orange marmalade

1

tablespoon orange juice

• 1 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.
• 2 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.
• 3 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.
• 4 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.