• Cooking Time: 60
• 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

1. Sift together flour, baking powder, salt, and soda.
2. 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.
3. Stir in chopped nuts.
4. Turn batter into a greased 9x5x3-inch loaf pan.
5. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
6. 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.
7. Cool on cake rack.

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.