Chocolate Blood Orange Mini Loaves

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I can say with full confidence that blood oranges are my favorite citrus fruit. I have a soft spot for grapefruit, but blood orange is hands down my favorite. The deep, red color paired with the ruby red and slightly-tart and sweet flavor of the juice, blood oranges are great for baking and for juicing. This recipe for chocolate blood orange mini loaves is created in honor of two of my favorite things: chocolate and citrus fruit.

Why use blood orange instead of regular orange?

Blood oranges differ from traditional oranges in a few different ways:

  • Blood oranges are slightly less tangy than traditional oranges
  • Some varieties of blood oranges taste like orange juice, whereas others (like the ones I grabbed) taste a little like raspberry.
  • There are fewer seeds in blood oranges as there are in traditional oranges.

How do blood orange impact the flavor?

It doesn't! If anything, it adds a gentle sweetness to the loaves, and a really beautiful overall color as it bakes. I love adding any citrus to a bake as it really lifts the flavor and texture.

What ingredients are needed for these mini loaves?

If you bake on a regular basis, you already have most of these ingredients in your pantry or fridge, but here's the full list of what you need:

  • 270g (a little over 2 cups) all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 150g (3/4 cup) cane sugar
  • 2 eggs
  • ⅓ cup oil
  • ½ cup milk
  • 1 tbsp vanilla extract
  • Zest of one blood orange
  • Juice of one blood orange
  • 1 cup baking chocolate discs or chips

How do I make these mini loaves?

This recipe is insanely easy to make! Start by preheat the oven to 350º and grease a mini loaf pan. To a large bowl, whisk together the eggs and sugar until combined. Pour in the oil, milk, vanilla, fresh squeezed blood orange juice and zest. Whisk again.

To the same bowl, pour in the flour, baking soda, baking powder, and whisk to just combine. Do not over mix. Pour in the chocolate discs or chips and fold in with spatula until just incorporated. Divide the batter evenly among the mini loaf pan, topping with a few extra chocolate discs or chips. Top with a little demerara sugar (optional). Bake for 28 minutes.

Tips of making these chocolate blood orange mini loaves:

Follow these super easy steps when making these mini loaves and you'll impress yourself!

  • Try your best not to overmix the batter. Use the folding method when mixing the batter together at the end will help incorporate the chocolate, this helps to mix gently versus using a mixer or a whisk.
  • Let the mini loaves cool completely before indulging. This helps them set and they'll still bake a touch when they cool.
  • Coat the chocolate with a touch of flour so that when the chocolate is incorporated into the batter it does not sink directly to the bottom.

How to store these mini loaves:

When storing these chocolate blood orange mini loaves, be sure to use an air tight container. It's best not to put them in the fridge as they will dry out. leaving them out on the counter for 2-3 days is ideal. Plus, freeze any of the portions for another day.

Hungry for more?

Take a look at these other amazing recipes, just as delicious!

Chocolate Blood Orange Mini Loaves

The best of both worlds combine to make the most perfect breakfast treat. Chocolate and blood orange are the stars of the show in this mini loaf recipe, and once you make it, there's no turning back!

Author:
Morgan

Ingredients

  • 270g all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 150g sugar
  • 2 eggs
  • ⅓ cup oil
  • ½ cup milk
  • 1 tbsp vanilla extract
  • Zest of one blood orange
  • Juice of one blood orange
  • 1 cup baking chocolate discs or chips

Instructions

  1. Preheat the oven to 350º and grease a mini loaf pan.
  2. To a large bowl, whisk together the eggs and sugar until combined. Pour in the oil, milk, vanilla, fresh squeezed blood orange juice and zest. Whisk again.
  3. To the same bowl, pour in the flour, baking soda, baking powder, and whisk to just combine. Do not over mix.
  4. Pour in the chocolate discs or chips and fold in with spatula until just incorporated.
  5. Divide the batter evenly among the mini loaf pan, topping with a few extra chocolate discs or chips. Top with a little demerara sugar (optional). Bake for 28 minutes.

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