Preheat oven to 350 degrees F. Generously grease two nine by five-inch loaf pans. Line a large baking sheet with parchment paper.
In a large bowl, blend the sugar, marmalade, oil, eggs, pumpkin, vanilla and lemon and orange zest. In another bowl, stir together dry ingredients. Mix into wet batter, stirring gently but thoroughly. Add raisins, cranberries, and nuts.
Scoop batter into prepared loaf pans. Bake until loaves test done, a cake tester inserted into the center will come out almost clean, about 40 to 45 minutes for larger loaves, 25 to 35 minutes for mini loaves. Cool 10 to 15 minutes before unmolding and serving.
Serve one as pumpkin bread. Use the other for Pumpkin Bread Pudding. Makes two nine by five-inch loaf pans