Easy marbled quick bread flavored with chocolate and orange zest, so delicious!
This vanilla and chocolate marbled quick bread is flavored with orange zest and a little bit of orange juice, for me chocolate and orange pair beautifully.
This quick bread is soft and fluffy and will remain so at least 4 days, it’s very quick and easy to make as there’s no mixer or food processor involved in this recipe.
Here I glazed my bread with quince jelly and decorated it with chocolate candied orange peels, this is optional but oh so delicious! Chocolate candied orange peels can be made at least 2 days ahead, click here for my recipe.
If you decide to make the candied orange peels, replace the orange zest and juice by 3 tbsp. candied orange chunks (or to taste) and 2 tsp syrup, this will enhance the orange flavor to another level.
As is often the case with chocolate baking, this bread will taste even better the following day you make it when all the flavors will have mingled.
3 large eggs
1 cup (200 g.) granulated white sugar
1 cup (8 oz.) (200 g.) Greek yogurt
1/2 cup (120 ml) vegetable oil
1 3/4 cups (240 g) all-purpose flour
2 tsp baking powder
1/4 teaspoon salt
Zest of 1 orange or 3 tbsp. candied orange chunks
2 tbsp. orange juice or 2 tsp syrup
2 heaping tbsp. cocoa powder, sifted
2 tsp quince jelly
Candied orange slices as per my recipe, click here
Preheat your oven to 350°F (180°C) and spray mold with floured spray or butter and flour
Into a large bowl, add the eggs, sugar and yogurt, whisk until all the ingredients are well incorporated
Add the oil, orange zest and juice or candied peel and syrup, whisk to incorporate
Into a small bowl, quickly combine flour, salt and baking powder
Add the flour mixture to the wet ingredients, and incorporate with a spatula until you get a soft batter, do not overmix, a few remaining lumps is ok
Now your batter should weigh about 31.74 oz. (900 g.), remove 1/2, about 15.87 oz. (450g) and add it to another bowl
Add two heaping tbsp. cocoa powder to one 1/2 batter and incorporate with a spatula
Fill your mold alternately with layers of vanilla and chocolate batter, run (don't stir) a wooden skewer or knife through the two batters to achieve a marbled effect
Into the oven for about 55 minutes or until the bread starts to shrink from the sides of mold and a toothpick inserted in the center comes out clean
Let cool into the mold on a cooling rack for about 30 minutes
For the glaze, just microwave quince jelly a few seconds and brush the top of bread
Optional, decorate the cake with quartered slices of chocolate candied orange peel
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