🌿 My beloved grandma grew up during the Great Depression, and she recalled receiving a fresh orange at Christmas as one of the true joys of her childhood. In her later years, she developed a fondness for dark chocolate. Combining the two is a nod to her and her love for baking.
I've been tinkering with his recipe for more than twenty years. Feel free to do the same. Perhaps there's something you'd like to add or omit? In the comments, let us know it turns out.
Chocolate Orange Bread
makes eight mini loaves
🌿 Ingredients
- 1/4 cup raw honey
- 1/2 cup white sugar
- 1/2 cup plain Greek yogurt
- 1 tablespoon orange zest
- 3 tablespoons fresh orange juice
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 egg
- 1 cup all purpose flower {plus 1 tablespoon, reserved}
- 1/4 cup ground oats
- 1/4 cup ground flax
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon allspice
- 1 cup dark chocolate chips or chunks
🌿 Instructions
Preheat oven to 375°.
Preheat oven to 375°.
Line mini loaves with parchment paper and spray lightly with non-stick oil.
Combine wet ingredients with sugar and mix well.
In a separate bowl, sift together dry ingredients.
Add the wet ingredients to the dry ingredients gradually.
Toss the chocolate chips with the reserved 1 tablespoon of flour.
Fold in chocolate chips.
Spoon into pans, taking care to add approximately the same amount to each mini loaf.
Spoon into pans, taking care to add approximately the same amount to each mini loaf.
Bake roughly 30 minutes or until a toothpick comes out clean.
Cool in pan 10-15 minutes, then transfer to a wire rack to finish cooling.
🌿 Serving Suggestion
Slice a mini loaf and microwave for about 20 seconds. Serve with hot chocolate on the first snowy day of the season.
🌿 Journal Supplies
- Emshoi 256 page A5 journal
- takes watercolor beautifully
- available at Amazon
- Zebra Zensations brush pen
- Image repurposed from a Gudrun Sjödén catalog
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