Gluten Free Chocolate Orange Loaf
Memories in Food:
Once a year my mum would travel back to Lyme Regis, England to visit her family. With her she would not only take an empty bag but our handwritten requests for English confectionery, which would overfill the aforementioned bag. Walkers English Shortbread, Smarties, Bourbons, Jaffa Cakes and more we loved our British sweets and our lists were quite extensive. My siblings and I loved unpacking that suitcase and dutifully distributing each item accordingly.
Gluten Free Chocolate Loaf:
Mum always brought home one extra treat for each one of us, a Terry’s Orange Chocolate. Elegantly wrapped in burnt orange foil this chocolate was only etched to resemble an orange, it tasted of sweet orange as well. From this very fond childhood memory came this gluten free chocolate orange loaf. Brimming with sweet orange juice, savory walnuts and decadent chocolate. This loaf pairs perfectly with cool orange juice or a hot and spicy chia. Enjoy!
Cooking Time: 35 mins
Cooking Temp: 375 degrees
Makes 1 Mini Loaf, Double for Regular Loaf
Makes one mini loaf, but the recipe can easily be doubled. I recommend using these non-stick mini loaf pans from Cuisinart.
4 T softened butter
½ C sugar
1 egg
1 t vanilla
¼ c orange juice
¼ c milk
⅓ c cocoa powder
1 c measure for measure gluten free flour
1 t baking powder
½ t salt
¼ c chocolate chips
¼ c walnuts
Steps:
- Preheat your oven to 375 degrees and prepare a mini loaf pan with non-stick cooking spray. If the pan you are using isn’t non-stick consider using parchment paper to line the pan.
- Cream together the sugar, softened butter until smooth.
- Add the vanilla and the egg until well mixed.
- Add the dry ingredients: cocoa powder, gluten free flour, baking powder, and salt. The batter will look very thick at this point.
- Incorporate the milk and orange juice, adding these two ingredients will loosen the batter and it should resemble cake mix.
- Fold in the walnuts and chocolate chips.
- Bake for 35 minutes, then remove from the oven, remove from the pan and cool before slicing.
-Patience
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