Orange Marmalade Bread

by Laura Frerichs, Tastemaker in Residence

recipe by Judy Nyagiro, 1st Place Winner in Quick Bread Category at 2nd Annual Bread Festival

Photo by: Mill City Times

Photo by: Mill City Times

2 cups Whole Milk
1/2 cup Orange Marmalade
1/2 cup Honey
4 cups (20 oz) All Purpose Flour
2 cups (14 oz) Sugar
1 tsp baking soda
1 tsp salt


  1. Combine milk, marmalade, and honey in a saucepan and heat over medium heat, stirring often until cooled.
  2. Mix flour, sugar, baking soda and salt together. Fold milk mixture into flour mixture until just combined. Pour into two greased 8 1/2 by 4 1/2 inch pans
  3. Bake at 350° for 1 hour – until golden brown and a toothpick inserted in the center comes out clean.
  4. If you want a glaze, melt some of the marmalade and brush on the top.
  5. Cool Loaves for 15 minutes in pans and then let them cool completely on a wire rack before serving.

Cook's Note

Gold Medal® Flour
2nd Annual Bread Festival