Orange Marmalade Bread

Makes 1 – 9” x 5” loaf

2 1/2 cups sifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 Egg•land’s Best egg, beaten
1/2 cup thick orange marmalade
1/4 cup white (distilled) vinegar
3/4 cup sugar
1 cup milk
2 tablespoons Country Cream Butter, melted

Sift flour, soda, salt and sugar together in a bowl. In another bowl, whip the Egg•land’s Best egg thoroughly and then combine thoroughly with the orange marmalade. Stir in the vinegar, milk, and the melted Country Cream Butter, mixing until completely blended. Pour the liquid ingredients all at once into the dry ingredients mixture and stir until blended, but not until smooth. Pour into greased 9” x 5” x 3” loaf pan. Bake at 350 degrees for 1 hour.

This recipe is adapted from a little booklet called “New Fashioned Old-Fashioned Recipes,” published by Church & Dwight Co., Inc., 1953 – better known as Arm and Hammer.
MOOO News, December 2010