Marmalade Loaf – low gluten, dairy-free


My mum makes excellent marmalade, marmalade so good even Paddington Bear would be licking his little furry lips 🙂 Soooo as it’s mother’s day weekend and in honour of my amazing Mum and her expert culinary skills I’ve decided to use her yummy marmalade and make a marmalade loaf! This is dairy-free and low-gluten. The oil makes it super moist and the tanginess of the marmalade really goes well with the sticky sweetness of the loaf. If you liked my scrumptious carrot cake or Banana bread you will definitely like this 🙂 If you find marmalade a bit too bitter for your liking, just up the amount of icing sugar in the glaze, or use a different preserve for the glaze.

200g Spelt flour (you could use a gluten-free flour mix if you prefer)
100g Raw golden caster sugar
1 tsp ground all spice
1 tsp baking powder
½ tsp bicarbonate of soda
zest of 1 Orange
zest  of ½ Lemon
100g Currants, raisins and sultanas
140ml Olive oil or Almond oil
5 tbsp Homemade seville marmalade
125ml Soya milk
1 tsp White wine vinegar
2 tbsp Raw golden icing sugar
1 tbsp Coconut Palm Sugar/ raw unrefined sugar

Pre-heat oven to 150 – 160C. Line a loaf tin with greaseproof paper.  Put the flour, baking powder and bicarbonate of soda, ground allspice, caster sugar, orange and lemon zest and dried fruit into a bowl with a pinch of salt and mix together. Put the oil and 2 tbsp of the marmalade in a pan and heat very gently to soften the marmalade. Don’t let the mixture get too hot. Once the marmalade has melted stir in the milk (it won’t combine properly but just give it a good mix). Pour all this into the flour mixture, add the white wine vinegar and mix well. Pour the batter into the loaf tin and place in the oven for an hour, or until a skewer inserted in the middle comes out clean.

While the loaf is cooking you can make the glaze. Add 3 tbsps marmalade and 2 tbsp water to a pan. Heat gently and add the icing sugar. Stir and continue to warm gently until it’s bubbling and syrupy. You may need to add more icing sugar to taste and to ensure it goes sticky. Whilst warm it will be runny though so allow to cool slightly if unsure. You can always reheat to make it liquid again.

When the loaf is cooked remove from the oven and pour the glaze onto the top of the load and sprinkle with the coconut palm sugar. Let it cool in the tin and don’t try to cut it until it’s cool (or if you’re like me, ignore that last bit of advice and have fun picking up all the crumbly bits as it falls apart 🙂 )

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