Meyer Lemon Marmalade Bread

I get my Meyer lemons from a magical spot in Bonny Doon, California. A kind friend with a backyard orchard supplies me with an abundance of this rare, sweet-sour fruit, and I always have plenty left over for making marmalade. This recipe makes a lovely, delicately flavored tea bread (add the optional lemon zest for a more intense flavor). If you are not fortunate enough to have access to Meyer lemons, just substitute your favorite flavor of homemade or store-bought marmalade. Toss in a handful of currants or raisins if you prefer a "fruitier" bread.

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup sugar
  
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
  
• 1/2 cup lemon marmalade
• 2 large eggs (beaten)
  
• 1 cup milk
• 1 cup chopped pecans or walnuts
• Grated zest from one lemon (optional)

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Preheat oven to 350 F. Grease and flour a 9- by 5-inch loaf pan.

Combine flour, baking powder, sugar, and salt in a large bowl. Set aside.

Stir together oil, marmalade, beaten eggs, milk, and lemon zest.

Make a well in center of flour mixture; add liquid mixture and stir just until dry ingredients are moistened. Do not overmix. Fold in nuts. Pour into prepared loaf pan and bake for one hour or until a wooden pick inserted in center of loaf comes out clean. Let cool 10 minutes before removing from pan.

Cool completely before serving.