Wednesday, March 18, 2009

Orange Chocolate Chip Tea Bread

4 teaspoons grated organic orange peel (about 1 large orange)
Boiling water
1/3 cup freshly squeezed orange juice (about 1 large orange)
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
2 T butter, melted
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees F. Heavily grease and flour an 8-inch x 4-inch loaf pan.

Add enough boiling water to orange juice to measure 1 cup. Pour orange juice and boiling water mixture over the grated orange peel zest and let steep for 10 minutes.

Combine the flour, sugar, baking powder, baking soda, and salt in a bowl and whisk to blend. In another bowl, beat the egg, butter, vanilla and the orange juice/water/zest mixture. Stir into the flour mixture until just moistened. Fold in the chocolate chips.

Pour into the loaf pan and back for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.

Dust powdered sugar over the top when completely cool. Eat plain, or serve with lazy whipped cream and slices of navel oranges, or a dark chocolate ganache over the top.


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