Ingredients
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
Preparation
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.
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.
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.
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.
