This loaf uses spelt flour as its base, which gives the crumb a gentle nuttiness without feeling dense. Orange marmalade does double duty here, adding both sweetness and a clean citrus edge that cuts through the richness of the egg and oil.
The method is one bowl, no mixer needed. You can have it in the oven in fifteen minutes.
It keeps well for four days wrapped at room temperature, which makes it a practical choice for weekday breakfasts. Slice it thick and eat it plain, or add a scrape of butter if you want something more substantial.
Why You’ll Love This Recipe
- One-bowl bake, no mixer or stand equipment needed
- Wholegrain spelt keeps the crumb soft, not heavy
- Orange marmalade adds citrus depth without extra sugar
- Stays moist and sliceable for four days
Ingredient Notes
- Wholegrain spelt flour: Spelt absorbs liquid slightly differently than wheat flour – don’t swap one-for-one with all-purpose without reducing liquid by about 10 percent. Light spelt flour works too and gives a milder flavour.
- Orange marmalade: Use a good-quality thick-cut or fine-cut marmalade. A thin, overly sweet marmalade can make the batter too wet, so drain off any excess liquid if yours looks runny.
- Light olive oil: Mild-flavoured olive oil keeps the crumb tender. Melted coconut oil or sunflower oil work as direct swaps if you prefer a more neutral result.
- Eggs: Two medium eggs at room temperature bind the batter cleanly. For an egg-free version, use 2 flax eggs (2 tbsp ground flaxseed plus 6 tbsp water, rested 10 minutes).
- Orange zest: Zest from one large orange sharpens the citrus flavour considerably. Don’t skip it – the marmalade alone gives sweetness but the zest gives lift.
- Baking powder: Check your baking powder is fresh – spelt batters rely entirely on chemical leavening here. A flat, heavy loaf is almost always old baking powder.
Spelt Orange Marmalade Breakfast Loaf
Description
Wholegrain spelt flour gives this loaf a soft, slightly nutty crumb that stays moist longer than plain white flour. Orange marmalade works as both flavour and natural sweetener, so the sugar stays low.
Ingredients
Dry ingredients
Wet ingredients
Glaze
Instructions
Prepare
- Heat the oven to 170 C / 340 F. Line a 900 g loaf pan with parchment paper, leaving a 2 cm overhang on the long sides.
- In a large bowl, whisk together the spelt flour, baking powder, salt, and light brown sugar until evenly combined.
Mix
- In a separate jug or bowl, whisk the eggs, olive oil, milk, marmalade, and orange zest until the marmalade is fully incorporated and the mixture looks uniform.
- Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined - stop as soon as no dry flour is visible. The batter will be thick.
Bake
- Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
- Bake for 45 to 50 minutes, until the top is deep golden and a skewer inserted into the centre comes out with moist crumbs but no wet batter.
- If the top browns too quickly after 30 minutes, lay a loose sheet of foil over the pan without sealing it.
Glaze and cool
- While the loaf is still warm in the pan, brush the 2 tablespoons of warmed marmalade evenly over the top so it soaks in slightly.
- Leave the loaf to rest in the pan for 10 minutes, then lift it out using the parchment overhang and set it on a cooling rack. Cool for at least 20 minutes before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.5g8%
- Cholesterol 38mg13%
- Sodium 115mg5%
- Potassium 130mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 14g
- Protein 5g10%
- Vitamin A 95 IU
- Vitamin C 2 mg
- Calcium 65 mg
- Iron 1.5 mg
- Vitamin D 10 IU
- Vitamin E 1.2 mg
- Vitamin K 3 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 1.8 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 120 mg
- Magnesium 28 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Do not overmix once flour is added - stir until just combined for a tender crumb.
- Rest the loaf in the pan for 10 minutes before turning out to prevent cracking.
- Use room-temperature eggs to help the batter emulsify without splitting.
- A darker loaf pan produces a thicker, crisper crust - use light metal for a softer exterior.
- Zest the orange before juicing if the recipe is adapted to include fresh juice.
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