Certainly Citrus Bread

Three kinds of citrus in one bread machine loaf. Orange marmalade brings sweet, jammy warmth. Lime juice adds a sharp, tart edge. Lemon zest gives that bright, aromatic punch right when you slice in. Together they create a bread that smells incredible and tastes like sunshine.

A touch of applesauce in the dough keeps the crumb moist without adding any noticeable apple flavor. It’s a baker’s trick for low-fat breads that would otherwise dry out. The powdered milk adds a subtle richness to the crust color and texture.

This is a dump-and-start recipe with zero hands-on time beyond measuring. Toast a slice for breakfast, or use it as the base for a cream cheese sandwich with fresh fruit.

Chef Tips

• Add ingredients in the order your bread machine manual recommends (usually wet first, then dry, yeast on top).
• Use real orange marmalade with visible peel, not a smooth jelly. The bits of peel add texture and stronger citrus flavor.
• Fresh lime juice and fresh lemon zest make a noticeable difference over bottled juice. The oils in fresh zest are what carry the aroma.
• Use the light crust setting if your machine has one. The sugars in the marmalade can cause a darker crust than usual.

Variations

• Add poppy seeds or dried cranberries at the mix-in beep for extra texture.
• Swap orange marmalade for grapefruit marmalade to push the citrus in a more bitter, grown-up direction.
• Drizzle cooled slices with a simple lemon glaze (powdered sugar and lemon juice) for a sweeter breakfast bread.