This must be the day for repeats. Everyone enjoyed the marmalade muffins, so I thought I’d take a stab at making the recipe as a bread, with quite satisfying results.
•2 cups flour
•1 tsp baking powder
•1/8 tsp sea salt
•1 large egg, lightly beaten
•1-1/4 cup milk
•2 tsp orange juice
•1/4 cup vegetable oil or melted butter – I went with Canola oil
•2/3 cup thick-cut Seville orange marmalade – OR – if you’re like me and have some laying around – peach marmalade
Sift the dry ingredients in a large bowl (I just add them to the bowl and give them a good whisk), then make a well in the center. Add the egg, milk, orange juice and oil or butter. Stir the marmalade to break up any large clumps, then add to the bowl. Mix quickly with a spoon to make a coarse, streaky batter. Pour into a greased bread pan. Bake in a preheated 425º oven for 25 to 30 minutes, or until lightly browned and firm (keep an eye on it those last few minutes). I would note – the bread pan I used is a bit larger than normal – you might could get two loaves out of standard pans. Let cool, then turn out onto a wire rack.
Eat warm, or within 24 hours – OR cool and freeze for up to one month. I wrapped this loaf up and tucked it in the freezer for Rich’s mom to take home – I STILL have a ton of peach marmalade to get through – so there will be more than enough bread fixin’s around here.