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English Marmalade Pecan Bread Recipe
English Marmalade Pecan Bread Recipe photo by Taste of Home

English Marmalade Pecan Bread Recipe

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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:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 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


  1. 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, one 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.
  2. 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. Yield: 1 loaf (16 slices).
Freeze option: Securely wrap cooled loaf in plastic wrap and foil. To use, thaw wrapped loaf at room temperature. If desired, warm slices in toaster or microwave.
Originally published as English Marmalade Pecan Bread in Simple & Delicious August/September 2014

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Reviewed Dec. 6, 2014

"This bread tastes awesome and is so easy. I am going to make several loaves to give as Christmas gifts. I had to bake mine about ten minutes longer than the recipe specified."

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