Fragrant mandarin and earthy pumpkin marry into a blissful combination of texture and silkiness. Pour over mascarpone cheese and serve with ginger snaps for a light dessert or with a fresh fruit appetizer platter. Heat and spoon over ricotta filled crepes. Stir into steamed carrots, or whip into cooked yams with butter and cream and bake into a soufflé.
Pumpkin Bread with Mandarin Pumpkin Marmalade
oil and flour, for the loaf pan
2 cup sifted flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. nutmeg, grated
1 tsp. cloves, ground
1 Tbsp. cinnamon
1 tsp. salt
1 tsp. all spice, ground
1/3 cup peanut oil
1/3 cup water
1 cup canned pumpkin puree
1 9 oz. jar Earth & Vine Provisions Mandarin Pumpkin Marmalade
3/4 cup pecans, chopped
1/3 cup raisins or dried currants
cream cheese or mascarpone cheese, optional
Preheat oven to 350 degrees. Oil and flour loaf pan.
In a large bowl mix together dry ingredients. Add 1/3 cup oil, water, and eggs. Mix until smooth.
Add pumpkin puree and Earth & Vine Provisions Mandarin Pumpkin Marmalade; blend well. Add nuts and raisins; mix well and transfer into a prepared loaf pan.
Bake approximately 1.5 hours or until toothpick comes out clean.