Sunrays® Blog
Whole Mandarin and Chocolate Loaf
A lot of us have been baking bread since the whole pandemic started. Maybe it’s because it’s something that brings us comfort in these uncertain times – a passed down family recipe that reminds you of distant relatives you’re unable to visit. Maybe it’s the smell that fills the air of your home, enveloping you in love and warmth. Or maybe it’s just a new activity that keeps our minds busy and our mouths satisfied (we may be in the latter group). Whatever the reason, we’ve got an amazing bread recipe for you to try. Created by Myo Quinn, this bread recipe is up there with our absolute favorites. So delicious! Honestly, who doesn’t love some chocolate in their bread??
Happy baking and happy snacking with impact!
ingredients
- 4 mandarins (about 300 grams) 2 c AP flour
- 1 tsp baking powder
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, room temp
- 1/2 cup sugar
- 1/2 cup brown sugar 1 tsp vanilla extract 3 large eggs, room temp
- 3/4 cuo whole milk, room temp 1/4 c semi-sweet chocolate chips
receipe
Position a rack in the center of the oven and preheat to 350 F. Line and lightly coat a 9 x 5 x 3-inch loaf pan with nonstick baking spray. Set aside.
Wash and remove any stems off the mandarins, but do not peel them. Cut them into quarters and place them in a food processor fitted with a blade attachment or use a blender. Pulse until almost puréed. You should see small pieces of orange peel throughout. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
Beat the butter with the sugars and vanilla in a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs, one at a time, beating for 45 seconds after each addition. Scrape the sides and bottom of the bowl with a rubber spatula.
Reduce the speed to low and add the puréed mandarins and milk until fully incorporated.
Slowly add the flour mixture until just combined. Do not over mix. Gently fold in the chocolate chips with a rubber spatula. Pour the batter into the prepared pan and level the top.
Bake, rotating the pan halfway through, until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let it cool for at least 15 minutes before removing it from the pan.
