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Orange Marmalade Bread

Orange Marmalade Bread

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

Orange marmalade is the surprise ingredient in this vintage quick bread recipe. It’s an easy mix by hand. This bread starts with classic baking ingredients then it’s spiced with ground cinnamon and layered with nuttiness from toasted pecans. An earthy depth from orange marmalade brings the batter together.

As with any quick bread, take care to not over mix the batter – it starts off stiff but once you add the marmalade you’ll have a dreamy orange batter.

Bake just until a toothpick inserted in the center comes out clean. The result is a sturdy loaf with an almost caramelized crust.

It has a flavor that’s perfect for breakfast but it’s also a perfect lunch companion alongside a salad. Serve it plain, with a smear of mascarpone…

or perhaps a bit more marmalade to bring the notes full circle!

Orange Marmalade Bread

3 cups of flour

3-1/2 teaspoons baking powder

1 teaspoon kosher salt

½ cup sugar

1 teaspoon ground cinnamon

1 extra-large egg

¾ cup milk

1 cup chopped toasted pecans

2 tablespoon vegetable oil

¾ cup orange marmalade

Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.

Whisk together the egg and the milk.

Combine the milk and egg with the flour mixture.

The batter will be very stiff.

Toss the pecans with the remaining tablespoon of flour. Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.

Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.

Bake for one hour or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.

Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.

Makes one large loaf.

Orange Marmalade Bread, courtesy of Preserving Good Stock

April 8, 2019
: Makes one large loaf.

A light pecan crunch and a gentle wisp of cinnamon compliment the subtle and wonderful bittersweet tang of marmalade in this beautiful golden loaf.

By:

Ingredients
  • 3 cups of flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 1 extra-large egg
  • ¾ cup milk
  • 1 cup chopped toasted pecans
  • 2 tablespoon vegetable oil
  • ¾ cup orange marmalade
Directions
  • Step 1 Toss the flour into a mixing bowl, reserving 1 tablespoon. Whisk together with the baking powder, kosher salt, sugar and cinnamon.
  • Step 2 Whisk together the egg and the milk.
  • Step 3 Combine the milk and egg with the flour mixture. The batter will be very stiff.
  • Step 4 Toss the pecans with the remaining tablespoon of flour.
  • Step 5 Add the pecans, the vegetable oil and the orange marmalade stirring just until the batter is blended.
  • Step 6 Scoop into a large loaf pan (9”x5”x3”) that has been sprayed with a cooking spray.
  • Step 7 Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Step 8 Let the bread cool in the pan for 10 minutes than turn out on a wire rack to cool completely.
  • Step 9 Serve warm or room temperature, plain for with a smear of mascarpone and perhaps a touch of orange marmalade.


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