Spelt Orange Marmalade Breakfast Loaf

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

Folding orange marmalade into spelt batter in a ceramic bowl with a rubber spatula

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.

Two slices of spelt marmalade loaf on a ceramic plate with melting butter and a cup of tea

Prep Time 15 mins

Cook Time 50 mins

Rest Time 10 mins

Total Time 1 hr 15 mins

Cooking Method: Oven

Cuisine: British

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 170 C

Servings: 10

Estimated Cost: 1.40

Calories: 218

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), High Fiber, Vegetarian

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

250 g wholegrain spelt flour (spooned and levelled)
2 tsp baking powder (fresh)
1/4 tsp fine sea salt
60 g light brown sugar (or golden caster sugar)

Wet ingredients

2 medium eggs (room temperature)
80 ml light olive oil (or sunflower oil)
120 ml whole milk (or oat milk for dairy-free)
120 g orange marmalade (thick-cut or fine-cut)
1 large orange orange zest (finely grated)

Glaze

2 tbsp orange marmalade (warmed until loose)

Instructions

Prepare

1
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.
2
In a large bowl, whisk together the spelt flour, baking powder, salt, and light brown sugar until evenly combined.

Mix

3
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.
4
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

5
Scrape the batter into the prepared loaf pan and smooth the top with the spatula.
6
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.
7
If the top browns too quickly after 30 minutes, lay a loose sheet of foil over the pan without sealing it.

Glaze and cool

8
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.
9
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.

Keywords: spelt orange marmalade breakfast loaf, spelt quick bread, wholegrain marmalade loaf, spelt flour loaf recipe, orange marmalade cake, easy spelt baking

Equipment

900 g loaf pan (9x5 inch)
large mixing bowl
balloon whisk
rubber spatula
parchment paper
cooling rack

Tips

Measure spelt flour by spooning it into the cup and levelling off - scooping packs it and dries out the crumb.
Warm the marmalade briefly in the microwave so it folds into the batter without streaking unevenly.
Line the loaf pan with parchment leaving a 2 cm overhang on both sides for clean lifting.
Test doneness with a skewer at the thickest point - it should come out with moist crumbs, not wet batter.
Brush the glaze marmalade over the loaf while it's still warm so it absorbs slightly rather than sitting on the surface.

Variations

Stir 60 g of dried cranberries into the batter for a tart, fruit-studded breakfast slice.
Replace orange marmalade with lemon curd and add 1 tsp of poppy seeds for a lemon-poppy version.
Add 1 tsp of ground ginger and a pinch of cardamom for a spiced marmalade loaf that works well in winter.

Storage and Reheating

Wrap the cooled loaf tightly in beeswax wrap or cling film and keep it at room temperature for up to 4 days. The crumb stays soft because of the oil content.

To freeze, slice the loaf first, then layer the slices with parchment between them in a freezer bag. Freeze for up to 2 months and defrost individual slices at room temperature in about 30 minutes.

To refresh a slice, toast it lightly or warm it in the oven at 160 C / 320 F for 5 minutes. The marmalade glaze softens and the crumb comes back to life.

Serving Suggestions

Serve slices at room temperature with a thin spread of salted butter. The contrast between the salt and the citrus glaze works well without needing anything else alongside.

For a more filling breakfast, pair a thick slice with plain Greek yoghurt and a small handful of walnuts. The yoghurt's acidity reinforces the orange flavour in the loaf.

The loaf also works on a brunch table alongside soft-boiled eggs and fruit. It holds its shape when sliced, so it travels well to gatherings.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-orange-marmalade-breakfast-loaf/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!