Orange Marmalade Bread
1 tablespoon butter, for greasing the pan
1/2 cup finely ground walnuts or pecans, mixed with 1 tablespoon flour (optional)
1-3/4 cups unbleached flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
2/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup (12 ounces) good quality orange marmalade
Heat oven to 350 degrees. Generously grease a 9-by-5-by-3-inch baking pan (a bread loaf pan) with butter. If using the ground nuts, mix them and the 1tablespoon flour, and dust the interior of the pan, bottom and sides, with the mixture. Tap out any excess, reserve, and add to batter later.
Sift the 1-3/4 cups flour along with the baking powder, baking soda and salt into a large mixing bowl.
In another bowl, mix together the egg, milk, sugar, melted butter and marmalade until well-combined.
Pour the egg and marmalade mixture into the flour, folding gently until combined into a somewhat wet batter. Try to avoid overmixing, but there should be no streaks of flour showing. Add excess ground nuts, if using.
Spoon the batter into the prepared loaf pan. Bake in the middle of the oven until it’s risen and brown and the sides begin to pull slightly from the pan, 45 minutes to one hour. Test with toothpick in the center after 45 minutes, and then in 5-minute intervals until tester comes out clean. Cool bread in pan at least 10 minutes before running a knife blade around the edges, then turn out on rack to cool completely.
Thinly sliced, will serve 12 or more.
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