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! Fluffy chocolate and blood orange mini loaves are a game changer and I know you're going to love them.
Breakfast bakes such as these are not limited to any specific time of year, or even time of day. They're great all year long and as a snack, a breakfast, or a freezer friendly meal.
I am a big citrus fan, with recipes such as lemon poppy seed bread, lemon blueberry bread, and my orange chai muffins, citrus is one of those flavors that just speaks to me, and I know it will to you too!
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What are the ingredients for this recipe?
This recipe has simple, easy ingredients, with two of the biggest ones being chocolate and blood orange.
- All purpose flour
- Baking powder
- Baking soda
- Cane sugar
- Eggs
- Oil - I prefer to use olive or avocado oil for all of my baking
- Whole milk - you can swap the whole milk for almond or oat milk
- Vanilla Extract
- Zest of one blood orange
- Juice of one blood orange - if you can't find blood oranges or if blood oranges are not in season, you can use Cara Cara or Navel oranges.
- Baking chocolate discs or chips
See the recipe card below for more information on quantities.
How do I make this recipe?
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. Bake for 28 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaves a nicer rise and an airy texture.
Recipe Swaps and Substitutions
Here are some the best ways to make this recipe fit your individual needs:
- Flour - this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk - if you don't want to use or have any almond milk, you can swap for half and half or whole milk.
- Sugar - you can easily swap in coconut sugar versus cane sugar.
How to Serve this Recipe
Serving these mini loaves can be as simple as plating and serving, but some alternate ways to serve are below:
- French Toast - you can slice a few of the loaves in half and fry up in some egg and milk batter as a french toast.
- Brunch Board - serve with fresh fruit, other breakfast items, and you've got a great spread!
- Add in Poppy Seeds - poppy seeds add a delicious crunch, but also aid in some benefits.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Mini loaf pan
- Cookie scoop
- Spatula
- Whisk
- Measuring spoons and cups
- Mixing bowls
How do I store this recipe? Can I freeze it?
These mini loaves will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.
PRO TIPS
- 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.
Hungry for More?
Looking for other recipes like this? Try these:
Fluffy Chocolate and Blood Orange Mini Loaves
Equipment
- 1 kitchen scale optional
- 1 mini loaf tin
- 1 large mixing bowl
- 1 spatula
- 1 whisk
- measuring spoons and cups
Ingredients
- 270 grams all purpose flour about 2 ¼ cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 150 grams sugar ¾ cup
- 2 large eggs room temperature
- ⅓ cup oil
- ½ cup milk
- 1 tablespoon vanilla extract
- zest of orange
- 2 tablespoon juice of blood orange
- 1 cup baking chocolate chips or discs
Instructions
- 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. Bake for 28 minutes.
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