|We’re baking up holiday gifts with the help of Sweet Creations by Good Cook. So fun to share the goodies!|
During the holidays, I love to gift hand-made and home-made items and always get requests for certain ones year-after-year. Chocolate Blood Orange Bread happens to be a favorite of nearly all my friends and family. There’s something about the tangy orange taste balanced against a deep, rich chocolate that leaves your taste-buds fully satisfied!
You can use regular orange juice or even tangerine juice in this recipe, but I prefer blood orange juice for it’s strong flavoring that permeates the bread. It helps keep the orange flavor prominent so it’s not overwhelmed by the chocolate, but rather a great blend.
I also prefer to make mini-loaves to hand out individually. It gives me the ability to gift multiple bread flavors to the same recipient without inundating them with full size breads. They are also the perfect little treat to hand out at work or less formal gatherings like your mom’s group or PTO holiday party.
For this purpose, the Sweet Creations by Good Cook Mini Loaf Pan is the perfect bakeware. Non-stick from the get-go, there’s no seasoning necessary (though I still often lightly grease the pan- old habits die hard!) and the wells are just the right depth. It’s also an incredibly sturdy pan, is a cinch to clean and stores easily when you are done baking.
1 1/2 cups flour, all-purpose
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup blood orange juice, unsweetened
1/2 cup sugar
1/4 cup butter, melted
1 cup semi-sweet chocolate chunks (you can use chocolate chips instead, if you prefer)
Preheat oven to 350 degrees Fahrenheit.
In a medium mixing bowl, combine flour, baking powder, salt and sugar.
In a separate medium mixing bowl, combine milk, egg, butter, and blood orange juice.
Make a small well in the center of the dry ingredients. Pour the wet ingredients into the center well. Stir together until fully moistened. Batter will be slightly lumpy. Gently fold in chocolate chunks.
Divide batter into four (4) equal portions. Fill section of mini loaf baking pan with equal amounts of batter.
Bake for 50 minutes. Remove from oven. Cool on wire baking rack.
I recommend cooling the bread completely and storing in a container in a cool place overnight. This ensures that the chocolate chunks completely re-solidify prior to wrapping.
You can simply wrap each loaf in cellophane to gift, but if you want to make a festive, memorable presentation, consider using parchment paper instead. Good Cook has a lovely White Snowflake Parchment Paper that’s the perfect size to wrap mini loaves in. Embellish with ribbon and other holiday baubles for a truly charming look.
Ready to bake mini loaves for your holiday gift giving?