Pumpkin Marmalade Bread

Ingredients

• 2.3 cups flour all-purpose
• 0.8 cup brown sugar packed
• 0.8 cup granulated sugar 
• 4.5 teaspoons pumpkin pie spice 
• 2.3 teaspoons double-acting baking powder 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 4  eggs 
• 1.3 cups pumpkin pie filling/mix canned (not pumpkin pie mix)
• 0.5 cup butter melted
• 0.3 cup orange marmalade 
• 3 tablespoons orange juice 
• 2 tablespoons orange marmalade 
• 1 tablespoon orange juice 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan
• hand mixer
• toothpicks

Directions

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.
3. Spread in pan.
4. 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.
5. In small bowl, mix glaze ingredients.
6. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.