{recipe} orange and dark chocolate bread

I feel like I’m getting my baking mojo back. I didn’t bake much during the holidays, which usually is the busiest time in my kitchen, so maybe I’m making up for it now?  It’s also because I’ve organized my pantry and now all my baking supplies are in one place and gathering all the ingredients are streamlined and efficient.

I love baking quick breads because it’s easy and quick to assemble, and the usual baking time of 45-60 minutes allow me some downtime to make some tea or do some reading while it’s warm in the kitchen.  The kitchen being warm is only appreciated a few months of the year around here, January thru March and October thru December.

We are supposed to be experiencing El Nino this year, so there will be plenty of rainy weekends and spending time indoors until the summer. I don’t mind it actually, it feels cozy at home when it rains (at least for now).

This quick bread includes orange zest and we have plenty of citrus around, everyone around us seems to be giving away lemons and oranges galore. I’ll take it all!

I’ve adapted the recipe by cutting half of the sugar, because I wanted to be less of a dessert tasting bread, but more towards tea bread. I added coconut sugar on top to add crunch and cut back on the mini dark chocolate chips to 1/3 cup. I also cut the ginger in half.

I brought a few slices to work to share with colleagues, and got a few “this is an interesting flavor combo” comments. I wasn’t surprised with the comments, because I think even for me, this is the first time I’ve baked with this flavor combo. I’m sure I’ve tasted it before.

The orange zest gives it a light and refreshing taste.

Crunchy top from the coconut sugar.

Orange & Dark Chocolate Quick Bread

Ingredients:

1 1/2 cups all-purpose flour + 2 tablespoons
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 cup brown sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
1 cup milk
zest of 1 orange
3/4 cup mini dark chocolate chips

1/4 cup coconut sugar (optional for toppings)

Directions:

1. Preheat oven to 350 degrees F. Spray a glass loaf pan with non stick spray and set aside.

2. In a large large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder and ground ginger. In a second bowl, whisk together sugar, eggs, oil, vanilla, milk and orange zest. Pour wet mixture into the dry and stir until combined. Toss dark chocolate chips with remaining 2 tablespoons of flour then gently fold them into batter.

3. Pour batter into loaf pan and bake for 55-65 minutes, or until toothpick inserted into the center comes out clean.

4. Allow bread to cool completely before removing from the pan. Slice and serve!

(recipe adapted from My Baking Addiction)