Fruit and Nut Marmalade Bread


With Christmas coming, I wanted to make something special and so flavorful for breakfast.  Orange marmalade gives this bread a touch of orange flavor and the orange peel gives a distinct taste in every bite.  Adding almonds makes it even better – a crunch taste with raisins that gives a fruity taste.  This can be a perfect light breakfast bread on a Christmas day for the whole family.  Cut into thick slices spread some butter and Enjoy.



  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 7 tablespoons coconut oil/butter (solidified state)
  • ¼ cup light brown sugar
  • 1 egg lightly beaten
  • 4 tablespoons orange marmalade jam
  • 1 tablespoon orange peel
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange extract
  • 3 tablespoons almond milk
  • ¼ cup raisins
  • ¼ cup whole almonds coarsely chopped



  • Preheat oven to 325 F. Line and grease a 9×5 inch loaf pan and set aside
  • Sift together flour, baking powder, baking soda, and salt
  • Rub coconut oil/butter into flour and mix until it resembles bread crumbs. Stir in the sugar and mix well
  • In a separate bowl mix together egg, vanilla extract, orange extract, marmalade, orange peel and 2 tablespoons of almond milk
  • Transfer liquid mixture slowly into the flour mixture and gently mix with a spatula. It should have a dropping consistency (not too sticky or not liquid like normal cake batter).  If the dough is too thick and hard to work with, add the one tablespoon almond milk.  If necessary, you can add but for me 3 tablespoons gave a very good consistency
  • Mix in raisins and chopped almonds
  • Transfer dough into prepared pan and bake for about 1 hour or 1 hour and 5 minutes or until a tooth pick inserted comes out clean
  • Cool in tin on a wire rack for about 10 minutes and remove from tin and cool until room temperature. Since this bread is a bit crumbly, make sure wrap in a foil to retain the moisture.

2 thoughts on “Fruit and Nut Marmalade Bread

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