Cranberry-Orange Chocolate Chip Bread Recipe
SKILL LEVEL : Intermediate
|1 cup||CHIPITS Semi-Sweet Chocolate Chips (250 mL)|
|1 cup||fresh or frozen cranberries, coarsely chopped (250 mL)|
|1/2 cup||pecan pieces (125 mL)|
|2 tsp||freshly grated orange peel (10 mL)|
|2 cups||all-purpose flour (500 mL)|
|1 cup||granulated sugar (250 mL)|
|1 1/2 tsp||baking powder (7 mL)|
|1/2 tsp||baking soda (2 mL)|
|1/2 tsp||salt (2 mL)|
|2 tbsp||shortening (30 mL)|
|3/4 cup||orange juice (175 mL)|
|1||egg, slightly beaten (1)||COCOA DRIZZLE GLAZE (recipe follows)|
- 1. Heat oven to 350°F (180°C). Grease and flour three 5-3/4 x 3-1/4-inch (15 x 8 cm) miniature loaf pans.
2. In small bowl, stir together semi-sweet chocolate chips, cranberries, pecans and orange peel; set aside.
3. In large bowl, mix flour, sugar, baking powder, baking soda and salt. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved cranberry mixture just until moistened; divide evenly among prepared pans.
4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top.
Makes 3 small loaves.
COCOA DRIZZLE GLAZE:
Microwave 1 tbsp (15 mL) butter or margarine in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds, until melted. Stir in 1 tbsp (15 mL) each HERSHEY'S Cocoa and water. Microwave on HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 cup (125 mL) icing sugar and 1/2 tsp (2 mL) vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency.
Makes about 1/4 cup (50 mL) glaze.