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English Marmalade Pecan Bread

 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
16 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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.