• Cooking Time: 60
  • Servings:
  • Preparation Time:


This is a great tea bread that stays moist. I love to make it at Christmas for my cookie trays. I found this recipe in an old cookbook from the early 1900"s and have made some modifications.


  • 3 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 jar (16 ounces) orange marmalade (1 1/2 cups)
  • 1 egg, beaten
  • 3/4 cup orange juice
  • 1/4 cup salad oil
  • 1 cup chopped walnuts


  • Sift together flour, baking powder, salt, and soda.
  • Reserve 1/4 cup of the marmalade. Combine remaining 1 1/4 cups marmalade, the beaten egg, orange juice, and oil; add to flour mixture, stirring just until mixture is moistened.
  • Stir in chopped nuts.
  • Turn batter into a greased 9x5x3-inch loaf pan.
  • Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
  • Transfer from loaf pan to a baking sheet. Spread reserved marmalade over top of loaf and return to oven for a minute or two, until glazed.
  • Cool on cake rack.

Categories: Bread  Fruit Bread 
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