Marmalade Bread

Typically made with orange marmalade, this recipe works equally well with lemon, tangerine, blood orange, or grapefruit varieties.

Serves: 10Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 10


  • 1⁄2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • Grated zest and juice of 3 oranges, reserved separately
  • 2 large eggs
  • 2 cups cake flour
  • 1 tsp. baking soda
  • 1⁄2 tsp. kosher salt
  • 2⁄3 cup sour cream
  • 1 tsp. vanilla extract
  • 1 cup orange marmalade


  • Preheat oven to 350°F. Coat a 9-by-inch loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
  • In a large bowl, beat together butter, sugar, and orange zest until creamy and smooth. Add eggs one by one. Sift together cake flour, baking soda, and salt; add to butter mixture alternately with sour cream. Stir in vanilla.
  • Transfer half the batter to prepared pan. Spread 3⁄4 cup marmalade onto batter, top with remaining batter, and swirl briefly with a spoon. Bake 20 minutes. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan. Brush remaining marmalade across the warm crust, then continue cooling on a rack.