Strawberry Tangerine Marmalade Loaf
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Item No.
101217
Ingredients
For the bread:
- 1/3 cup Stonewall Kitchen Strawberry Tangerine Marmalade
- 12 Tablespoons unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 Tablespoons orange juice
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
For the glaze:
- 1/3 cup Stonewall Kitchen Strawberry Tangerine Marmalade
- 1 Tablespoon unsalted butter
- ½ cup confectioners’ sugar, divided
- ½ - 1 Tablespoon milk
Directions
- Heat oven to 350°F. Spray a 9x5” loaf pan with non-stick spray and line with a parchment sling.
- In the bowl of an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, scraping the sides of the bowl as needed. Beat in eggs, one at a time, scraping the bowl between each addition. Add the marmalade and orange juice and mix until combined.
- In a separate bowl, sift together the flour, baking powder and salt.
- Remove the butter mixture from the mixer and sprinkle the flour mixture on top. Gently fold in the dry ingredients until it is just incorporated. Do not overmix.
- Scrape the batter into the prepared loaf pan and smooth the top of the bread. Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes in the pan before carefully removing and placing on a wire rack.
- While the bread is cooling, heat the marmalade, butter and ¼ cup confectioners’ sugar in a small sauce pan over low heat until the marmalade has melted and sugar and butter are well incorporated. Remove from heat and pour over warm tea bread, allowing it to drip down the sides. Let cool completely.
- When the bread has completely cooled, whisk together the remaining ¼ cup confectioners’ sugar and milk, just a splash a time, whisking until you get a smooth, pourable glaze consistency. Drizzle over the cooled bread and allow to harden before slicing and serving.
