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Marmalade Loaf

Marmalade Loaf

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!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 10
Course: baking
Cuisine: British
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 170°C (340°F). Grease and line a loaf tin with parchment paper.
  2. 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.
  3. Beat the eggs in a separate bowl, then slowly add them to the butter and sugar mix. Stir well to combine everything smoothly.
  4. Add the chunky marmalade into the wet ingredients and give it a good mix to spread the citrus flavor evenly.
  5. 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.
  6. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—try not to overmix to keep the loaf soft.
  7. Fold in the golden raisins, currants, and maraschino cherries. These fruits add sweetness and a burst of flavor in every bite.
  8. Pour the batter into your prepared loaf tin and smooth the top with a spatula.
  9. 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.
  10. While still warm, brush the top with extra marmalade or sprinkle some sugar to give the loaf a shiny finish.
  11. 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.