Best Orange Marmalade Bread Recipes

ORANGE MARMALADE BLUEBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.

ORANGE MARMALADE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
• In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
• Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.

ORANGE MARMALADE BREAD

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, baking powder, salt and baking soda.
• In a separate bowl, mix together 1 1/4 cups of marmalade, egg, oil and orange juice.
• Add wet ingredients to flour mixture and mix well.
• Stir in the nuts.
• Pour into a greased loaf pan and bake at 350° for 50 to 60 minutes.
• When done, cool briefly, then remove bread from the pan and place on a baking dish.
• Glaze with the 1/4 cup of reserved marmalade and return to the oven for 1 minute.
• Place on a rack and cool completely.
• Bread will slice easier if chilled first.

ORANGE MARMALADE OAT BREAD (BREAD MACHINE)

Steps:

• Milk should be slightly warmer than body temperature.
• All other ingredients need to be at room temperature.
• Add all ingredients to bread machine as per manufacturer's instructions.
• Select the basic or white bread cycle and press start.
• The cook time is approximate, the actual cook time will depend upon the type of bread maker being used.

ORANGE MARMALADE USING BREAD MAKER

Steps:

• 1. With a peeler, shave off the bright layer of peel from one orange and about half of the lemon. Chop into tiny julienne style pieces. Segment and cut into 1/2in pieces remaining orange and lemon pieces, discarding the white peel membrane. Combine the zest, cut fruit, sugar and pectin in bread machine pan.
• 2. Select Basic setting. Press Start/Stop and allow to combine for 5-6 minutes, scrape down sides with a spatula. Press Start/Stop setting to cancel cycle.
• 3. Select Bake setting and Start/Stop and allow to cycle until time reads 0:00. Using oven mits remove bread pan pour with a funnel or 1/4c measuring cup into clean jars. Refrigerate to set and this will last 2-4 weeks. You could also can in a hot water bath and store after completely cool.

ORANGE MARMALADE BREAD AND BUTTER PUDDING

Steps:

• Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
• For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
• Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
• Preheat oven to 350F (not fan-assisted).
• Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
• Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
• Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.

ORANGE MARMALADE BREAD

Steps:

• Beat butter and sugar together until light and fluffy.
• Add eggs, one at a time, mixing well after each addition.
• Blend in marmalade and set mixture aside.
• Combine flour, baking powder, baking soda and salt.
• Add dry ingredients to butter mixture alternately with orange juice; stir in nuts.
• Pour into a greased and floured 9x5" loaf pan.
• Bake at 350 degrees for one hour or until toothpick tests clean.
• Cool for 15 minutes before removing from pan.