This teabread is full of the refreshing flavours of orange. The addition of cinnamon, raisins and walnuts makes it particularly interesting.
Makes 2 medium loaves
2 cups/310g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon powder
1/4 teaspoon salt
1 medium egg
1 and 1/4 cups/315ml orange juice
1/2 cup/125ml neutral flavoured vegetable oil
2 tablespoons marmalade
3/4 cup/120g brown sugar
1/2 cup/80g raisins
1/2 cup/60g coarsely chopped walnuts
Preheat oven to 350 degrees F (180 degrees C) and place a rack in the centre of the oven. Line the base and sides of two 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans with parchment paper.
Sieve the flour, baking powder, baking soda, cinnamon powder and salt into a bowl. In another bowl, beat the egg until frothy. Add the orange juice, oil, marmalade and sugar. Stir to mix. Add the orange juice mixture to the flour mixture and, using a wooden or rubber spatula, mix until just combined. Gently fold in the raisins and walnuts.
Evenly divide the batter between the two prepared pans and bake 30-40 minutes or until a skewer inserted into the centre of the bread comes out clean.
Remove the pans from the oven and place on a wire rack to cool for 10 minutes. Remove the bread from the pan. Serve warm or at room temperature.