Dark Chocolate and Candied Orange Bread ~
A simple but decadent baked bread studded with chunks of rich cholate and citrusy candied orange.
The classic combination of citrusy sweet orange and dark chocolate pairs equally well with a hot cup of coffee or tea at brunch as it does with a glass of red wine for dessert.
This dark chocolate and candied orange quick bread is easy to make, oil-free, dairy-free, and vegan.
Slightly sweet, a little savory, pleasingly aromatic, and loaded with flavor. The recipe yields one large round loaf.
There is just something about citrus flavors paired with chocolate…
For me, this bread tastes like the holidays and I definitely plan to include it in the Christmas morning brunch spread.
My husband completely agreed but then quickly added that there’s no need to wait until December to make it again; he would be happy to eat this bread any time of year. 🙂
Ingredients for Dark Chocolate and Candied Orange Bread
- ground flaxseed – to make a vegan “flax egg”
- tablespoons water
- unsweetened almond milk – to combine with lemon juice for a plant-based alternative to buttermilk
- lemon juice
- all-purpose flour
- granulated sugar
- sea salt
- baking powder
- baking soda
- vegan butter
- vegan dark chocolate
- candied orange peel – I used Paradise Candied Fruit
How to Make Dark Chocolate and Candied Orange Bread
STEP ONE: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
For the flax egg:
STEP TWO: In a small mixing bowl, whisk together the flaxseed and water. Refrigerate 30 minutes, until slightly thickened.
For the buttermilk:
STEP THREE: In a measuring cup, add the unsweetened almond milk and lemon juice. Stir to combine and set aside.
For the bread dough:
STEP FOUR: Into a large mixing bowl, add the all-purpose flour, granulated sugar, sea salt, baking powder, and baking soda. Whisk to combine.
STEP FIVE: Add butter then use your hands to rub it into the dry ingredients until the mixture is crumbly.
STEP SIX: Stir in dark chocolate and candied orange peel.
STEP SEVEN: Add prepared flax mixture and buttermilk. Stir just until incorporated.
STEP EIGHT: Transfer dough to the prepared baking sheet and arrange in a round shape approximately 7-8 inches in diameter.
STEP NINE: Bake 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Remove from the baking sheet and place on a cooling rack. Allow the bread to cool completely before slicing. Serve at room temperature.
More Bread Recipes You’ll Love!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Dark Chocolate and Candied Orange Bread
Ingredients
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1 1/4 cups unsweetened almond milk
- 1 tablespoon lemon juice
- 3 cups all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar
- 2 teaspoons sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons vegan butter cut into 1/2-inch cubes
- 7 ounces dark chocolate roughly chopped into small pieces
- 8 ounces candied orange peel diced
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
For the flax egg:
- In a small mixing bowl, whisk together the flaxseed and water. Refrigerate 30 minutes, until slightly thickened.
For the buttermilk:
- In a measuring cup, add the unsweetened almond milk and lemon juice. Stir to combine and set aside.
For the bread dough:
- Into a large mixing bowl, add the all-purpose flour, granulated sugar, sea salt, baking powder, and baking soda. Whisk to combine.
- Add butter then use your hands to rub it into the dry ingredients until the mixture is crumbly.
- Stir in dark chocolate and candied orange peel.
- Add prepared flax mixture and buttermilk. Stir just until incorporated.
- Transfer dough to the prepared baking sheet and arrange in a round shape approximately 7-8 inches in diameter.
- Bake 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the baking sheet and place on a cooling rack.
- Allow the bread to cool completely before slicing.
Serve at room temperature.
Leave a Reply