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Orange Marmalade Toasting Bread
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Orange Marmalade Toasting Bread

Isn't homemade bread just the best! This tasty quick bread is exquisitely flavored with buttermilk and a swirl of orange marmalade inside. Fresh bread in about an hour, and perfect for toasting, with a big slather of butter.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 slice
Calories 130kcal
Author Karen Gibson

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup white whole wheat
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • zest from 2 large oranges
  • 1/4 cup finely chopped crystallized ginger
  • pinch of fresh nutmeg few grates on a microplaner
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 large egg
  • 1/4 cup olive oil
  • 2 heaping tablespoons well-stirred orange marmalade heat just a bit if too thick

Instructions

  • Preheat oven to 350°F. Grease or spray a standard 9"x5" loaf pan with nonstick cooking spray. (For ease of loaf removal, line the sprayed pan with a strip of parchment cut to fit the longest side, with extra length hanging over the edges to use as a handle).
  • Whisk together the flour, sugar, baking powder, baking soda, salt, zest, ginger, and nutmeg in a medium mixing bowl.
  • In a medium mixing bowl, whisk the olive oil, buttermilk, vanilla and the egg until smooth and creamy.
  • Measure the marmalade into a small mixing bowl. Add one teaspoon of very hot tap water and whisk until the marmalade is loose but still jelly. Set aside.
  • Pour the olive oil mixture over the dry ingredients. Gently stir and fold the ingredients until all the flour has just been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
  • Scrape about 1/3 of the batter into the prepared pan and smooth the batter level. Spoon one tablespoon of marmalade in a line down the center of the batter. Use a small offset spatula to spread the marmalade over the batter, leaving a half inch margin around the edge of the loaf. (Don't worry about being too neat.)
  • Spread another 1/3 of the batter into the pan, and repeat with the remaining tablespoon of marmalade.
  • Finally, top with the remaining batter and level.
  • Bake for 45-50 minutes. When finished, the loaf should be domed and golden and wonderfully cracked, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Nutrition

Calories: 130kcal