*See Kitchen Notes for more information.
In a food processor or blender*, blend the buttermilk, sugar, marmalade and lemon zest until the mixture is smooth (about 20 seconds)
Pour the liquid mixture over the flour mixture; stir with a rubber spatula, scraping the sides of the bowl, until the flour is incorporated. Do not over mix.
Bake for 55 - 60 minutes. or until it passes the toothpick test. (Insert a toothpick into the middle of the loaf. If it comes out clean, the bread is done.)
Spelt Flour – You can use whole wheat or spelt or both (1/4 cup each).
Orange Marmalade – The first time I made this, I had a failed jar of marmalade in the refrigerator that started to crystallized. Because the marmalade is processed with the wet ingredients “until smooth”, the sugared marmalade worked great and kept me from having to toss it. At other times, I’ve used regular marmalade that is more like a jam than a preserve; either works.
Processor or Blender – I use the blender attachment that comes with my immersion blender and it works great.
Recipe author: MJ of MJ's Kitchen