Blog Checking Lines: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Quick breads are sweet or savory breads that aren’t kneaded, don’t need to rise, and use baking soda/baking powder and eggs as their leavening. This category of bread includes not only loaf breads, but also biscuits, muffins and popovers. Quick breads are wonderful to make and should be in in everyone’s repertoire. Not quite cake and not quite bread, they mix together in a snap and are always moist and delicious. As a result, the hardest part of the challenge this month was in deciding what to make! As a lover of chocolate, I naturally chose to make a sweet quick bread.
When I was a kid, my mother used to make a wonderful Orange Chocolate Chip Quick Bread with a popular buttermilk baking mix. This treat frequently made it into the care packages I received from home while I was away at school. It keeps well and the flavors seem to only get better with each day which make it ideal to ship to a loved one.
As an adult, I seldom made this bread because I almost never had baking mix in my cupboard. For this challenge, I decided to rework the recipe so that I could make the bread without a mix. The reworked loaf comes out much like the original – moist and dense, with a light orange flavor mingled with the chocolate from well-distributed mini chocolate chips. If you can stand to wait, the bread really is much better a day or two after it’s baked. Almost as delicious as the memory, this bread has become a rediscovered favorite!
- 2 cups (250 gm/9 oz) unbleached all-purpose flour
- ½ cup (112 gm/4 oz) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (240 ml) buttermilk
- 1 large egg
- ½ cup fresh orange juice
- 1 Tbsp. freshly grated orange peel
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Preheat oven to moderate 350F/180C/gas mark 4.
- Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
- In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
- Lightly whisk buttermilk, egg, melted butter, orange juice and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour. Fold in grated orange peel and chocolate chips.
- Pour batter into prepared pan. Bake for 55-65 minutes, or until a cake tester comes out clean.
- Cool in pan on wire rack for 15 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.