Recipe Book Grocery List

Chocolate Orange Marble Loaf

Bread 95 min 🧪 Experimental — untested

≈ 10 servings

Adapted from (original recipe, not yet kitchen-tested)

Ingredients

  • 1 3/4 cup 220 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup 200 g granulated sugar
  • 1/2 cup 120 ml neutral oil (canola or sunflower)
  • 1/3 cup 80 g sour cream or plain yogurt
  • 2 tbsp 30 ml orange zest (from about 2 oranges)
  • 1/3 cup 80 ml fresh orange juice
  • 1 tsp vanilla extract
  • 3 tbsp 15 g unsweetened cocoa powder
  • 2 tbsp 30 ml milk (or more orange juice)
  • 1/4 cup 45 g mini chocolate chips (optional)
  • 3/4 cup 90 g powdered sugar
  • 3 tbsp 45 ml fresh orange juice, for the glaze
  • 1/4 cup 45 g chocolate chips or chopped chocolate, for the drizzle
  • 1 tbsp 15 ml heavy cream or butter, for the drizzle

Method

  1. Set the oven to 175°C (350°F). Grease the loaf pan and dust it with flour, or line it with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. In a large bowl, whisk the eggs and granulated sugar together until smooth and slightly frothy, about 1–2 minutes.
  4. Whisk in the oil, sour cream, orange zest, orange juice, and vanilla extract until the mixture is uniform.
  5. Add the dry ingredients and fold with a spatula until just combined — a few streaks of flour are fine.
  6. Scoop about a third of the batter into a separate bowl. Whisk in the cocoa powder and milk (or extra orange juice) until smooth — the cocoa will thicken it, and the extra liquid brings it back to the right consistency. Fold in the mini chocolate chips if using.
  7. Alternate dolloping spoonfuls of the orange batter and the chocolate batter into the prepared pan. Once all the batter is in, drag a knife or skewer through it in a swirling figure-eight motion a few times to create a marbled pattern — don't overdo it, or the colors will blend into a uniform brown.
  8. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs — start checking at 45 minutes.
  9. Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing — a warm loaf will just melt everything right off.
  10. Whisk together the powdered sugar and orange juice until smooth, adding a touch more juice if needed for a pourable consistency. Drizzle over the cooled loaf and let it set a few minutes.
  11. Melt the chocolate and cream (or butter) together — microwave in short bursts, or a small saucepan over low heat — until smooth. Drizzle over the orange glaze in a crosshatch pattern for the finishing touch.

Notes