Marmalade Nut Bread

This quick bread gets its citrus flavor from two sources: orange marmalade stirred right into the batter and freshly grated orange zest for an extra hit of bright, aromatic oils. Chopped pecans or walnuts add crunch throughout every slice.

The method is as simple as quick breads get. Sift the dry ingredients, stir in everything else just until moistened, and bake for an hour. That “just until moistened” instruction is the most important line in the recipe. Overmixed quick bread batter develops tough gluten strands that turn the crumb rubbery.

Serve slices spread with softened cream cheese. The tangy richness of the cheese against the sweet, citrusy bread and crunchy nuts is a combination worth making this loaf for alone.

Pro Tips

• Stir the batter by hand with a wooden spoon or spatula, not a mixer. You want lumps. Smooth batter means overworked gluten.
• Cool in the pan for exactly 10 minutes, then turn out. Too long traps steam and makes the bottom soggy.
• Use a good-quality orange marmalade with visible peel. Cheap jelly-like marmalade lacks the bitter orange oil flavor that gives this bread character.
• This bread slices best the day after baking. Wrap tightly once cool and the texture firms up overnight.

Variations

• Swap orange marmalade for lemon marmalade or ginger preserves for a different citrus-spice angle.
• Add dried cranberries along with the nuts for a holiday version.
• Drizzle a simple orange glaze (powdered sugar plus orange juice) over the cooled loaf for extra sweetness.