Lucy M. This marmalade loaf is a sweet, fruity treat with a delightful burst of citrus flavor.
One rainy weekend, I found myself craving something sweet but not too heavy. I glanced around the kitchen and spotted a jar of chunky marmalade and a mix of dried fruits begging to be used. Inspired, I decided to bake a marmalade loaf, a recipe I had heard about but never tried before. As the loaf baked, the house filled with a warm, citrusy aroma that instantly lifted my spirits.
When I finally sliced into it, I was delighted by the soft crumb and the juicy bursts of cherries and raisins throughout. The marmalade added just the right tangy kick, making every bite feel fresh and bright. Since that day, this loaf has become a favorite in our home. It is a simple, satisfying way to brighten up any day. It is perfect for sharing with loved ones or enjoying quietly with a cup of tea.
Ingredients
- ½ cup (115 g) salted butter, softened
- 2 extra-large eggs
- ¾ cup (115 g) golden raisins
- ½ cup + 1 tablespoon (115 g) sugar
- 1⅓ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ¼ cup (40 g) maraschino cherries, quartered
- 1 rounded tablespoon chunky marmalade
- ¾ cup (115 g) currants
- 2 teaspoons baking powder
To finish:
- 1 tablespoon chunky marmalade, or a sprinkle of sugar
Instructions
- Preheat your oven to 170°C (340°F). Grease and line a loaf tin with parchment paper.
- In a large bowl, cream together the softened butter and sugar until the mixture looks light and fluffy. This will help your loaf be nice and tender.
- Beat the eggs in a separate bowl, then slowly add them to the butter and sugar mix. Stir well to combine everything smoothly.
- Add the chunky marmalade into the wet ingredients and give it a good mix to spread the citrus flavor evenly.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure your loaf rises nicely and has a good texture.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—try not to overmix to keep the loaf soft.
- Fold in the golden raisins, currants, and maraschino cherries. These fruits add sweetness and a burst of flavor in every bite.
- Pour the batter into your prepared loaf tin and smooth the top with a spatula.
- Bake in the oven for about 50 to 60 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, your loaf is ready.
- While still warm, brush the top with extra marmalade or sprinkle some sugar to give the loaf a shiny finish.
- Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Marmalade Loaf
Ingredients
Method
- Preheat your oven to 170°C (340°F). Grease and line a loaf tin with parchment paper.
- In a large bowl, cream together the softened butter and sugar until the mixture looks light and fluffy. This will help your loaf be nice and tender.
- Beat the eggs in a separate bowl, then slowly add them to the butter and sugar mix. Stir well to combine everything smoothly.
- Add the chunky marmalade into the wet ingredients and give it a good mix to spread the citrus flavor evenly.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure your loaf rises nicely and has a good texture.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—try not to overmix to keep the loaf soft.
- Fold in the golden raisins, currants, and maraschino cherries. These fruits add sweetness and a burst of flavor in every bite.
- Pour the batter into your prepared loaf tin and smooth the top with a spatula.
- Bake in the oven for about 50 to 60 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, your loaf is ready.
- While still warm, brush the top with extra marmalade or sprinkle some sugar to give the loaf a shiny finish.
- Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Choosing the Best Fruits for Your Marmalade Loaf
Picking the right fruits makes a big difference in how your marmalade loaf tastes and feels. I like using a mix of juicy and dried fruits to get the perfect balance of sweetness and texture. For this recipe, maraschino cherries add a bright, sweet pop, while golden raisins and currants bring natural sweetness and chewiness. If you want to experiment, you can try other dried fruits like cranberries, chopped apricots, or even chopped dates. Just make sure to chop larger fruits into small pieces so they spread evenly in the loaf. Fresh fruits can be tricky since they add more moisture and might make the loaf soggy, so dried or preserved fruits usually work best.Choosing the Best Fruits for Your Marmalade Loaf
Picking the right fruits makes a big difference in how your marmalade loaf tastes and feels. I like using a mix of juicy and dried fruits to get the perfect balance of sweetness and texture. For this recipe, maraschino cherries add a bright, sweet pop, while golden raisins and currants bring natural sweetness and chewiness.
If you want to experiment, you can try other dried fruits like cranberries, chopped apricots, or even chopped dates. Just make sure to chop larger fruits into small pieces so they spread evenly in the loaf. Fresh fruits can be tricky since they add more moisture and might make the loaf soggy, so dried or preserved fruits usually work best.
Nutritional Value (per serving, serves 10)
- Calories: 280 kcal
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 38 g
- Sugar: 25 g
- Fiber: 2 g
Conclusion
This marmalade loaf is one of my favorite baked treats because it’s easy to make and tastes like sunshine in every slice. The combination of juicy fruits and tangy marmalade makes it a perfect companion to a cup of tea or coffee. If you want a sweet, fruity loaf that’s a little different from the usual, give this recipe a try. You’ll love how simple it is and how delicious it turns out!
