Orange marmalade pecan bread is the perfect solution to wake up your breakfast and add a little sunshine to your day. Orange marmalade and pecans shine in this easy quick bread. The simple orange glaze is optional but enhances the orange flavor. This bread is great for breakfast, snacks, or tea time.
Feel free to substitute other nuts. If you cannot use nuts, try substituting your favorite dried fruit such as raisins, cherries, or cranberries. In this photo, I have used half raisins and half pecans.
Orange Marmalade Pecan Bread Recipe
1 navel orange
1/2 cup (8 Tablespoons or 1 stick) butter
1/2 cup orange marmalade
2 cups all-purpose flour
1/2 cup white granulated sugar
1 Tablespoon baking powder
1/2 teaspoon table salt
1 cup chopped pecans (may substitute dried fruit or half fruit and half nuts – see Notes)
2 large eggs
1/2 cup milk mixed with the juice of half of the orange
Optional Orange Glaze:
1 cup confectioners’ powdered sugar
1 to 2 Tablespoons orange juice
Preheat oven to 350 F. Spray a 9- by 5-inch loaf pan with vegetable spray.
Use a microplane or fine grater to remove the zest (rind) from the orange. You should have about 1 tablespoon of finely grated orange zest. Cut the orange in half and squeeze the juice from one half into the milk. Reserve the other half for the orange glaze, if using.
Place butter and orange marmalade in a heat-proof bowl and microwave on high for 45 to 60 seconds (or melt in a saucepan). Stir to combine and let cool.
Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss the pecans to coat with the flour. (This will help keep the nuts from sinking to the bottom.) Set aside.
Beat eggs with milk/orange juice mixture, using a dinner fork.
Add buttered marmalade, egg mixture, and orange zest to the flour mixture. Stir with a dinner fork until combined but do not overmix. Any lumps will smooth out in the baking.
Pour into prepared pan. Bake for 50 to 60 minutes, until toothpick inserted in the center comes out clean. Cool to room temperature before slicing to serve.
Optional Orange Glaze: Whisk 1 to 2 Tablespoons of orange juice with 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air, and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled orange marmalade pecan bread with the glaze.
Yield: 1 loaf
• Raisins, or other dried fruit such as cherries or cranberries, may be substituted for the pecans. Plump the dried fruit in hot water for 15 minutes, drain, and pat dry before substituting for the pecans.
Orange Marmalade Pecan Bread Recipe Photo ©2017 Peggy Filippone