Go Back

Strawberry and Orange Quick Bread with Candied Orange Marmalade

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack or Breakfast
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the quick bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • zest from one navel orange
  • 2 eggs at room temperature
  • 1/4 cup 1/2 stick unsalted butter, softened or at room temp
  • 1/2 cup strawberry jam
  • 1 teaspoon vanilla extract

For the candied orange marmalade:

  • 3 navel oranges
  • 1/2 cup granulated sugar
  • sprinkle of turbinado sugar if desired

Instructions

For the quick bread:

  • Preheat your oven to 350 degrees F. Prepare a standard sized loaf pan with parchment paper and grease or spray the parchment paper with non-stick baking spray and set aside.
  • Whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon and orange zest in a large mixing bowl. In a separate medium-sized mixing bowl, whisk together the eggs, butter, jam and vanilla until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and mix together until well combined. Spread the mixture evenly into your prepared loaf pan.
  • Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for at least 10-15 minutes and then remove your quick bread from the baking pan and cool completely on a wire rack.

For the candied orange marmalade:

  • Once your bread is in the oven, you can start on the marmalade: wash and dry the oranges and cut off the tops and bottoms on ONE. Slice ONE orange as thinly a possible while still keeping their shape, about 1/8 to 1/4 inch thick, discarding any seeds as they appear. Place the orange slices in a small pot with a heavy bottom. Juice the remaining 2 oranges (you should end up with about a cup of juice) and pour the juice over the sliced oranges. Let sit for 20 minutes.
  • Cook over medium-high heat until the liquid comes to a boil. Decrease the heat slightly and simmer until the orange peels are soft, for about 20 minutes. Don’t stir, which will destroy the pretty round shape of the citrus. Add the sugar evenly over the top and continue cooking until the sugar is dissolved. Cook until thickened and the juice has gelled slightly and is syrupy, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
  • Arrange the candied orange slices over the top of the quick bread, slightly overlapping them if you wish. Drizzle some of the marmalade syrup over the slices and allow it to drip down the sides of the strawberry and orange bread. Sprinkle a little turbinado sugar on top if desired and enjoy!