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.
2heaping tablespoons well-stirred orange marmaladeheat just a bit if too thick
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, 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.
Orange Marmalade Toasting Bread was originally published on https://soupaddict.com/orange-marmalade-toasting-bread/