Dark Chocolate & Blood Orange Breakfast Bread
2 cup all-purpose flour
1 cup granulated sugar or 2/3 cup honey or agave
1/2 cup unsweetened dark cocoa powder
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1/2 cup brewed espresso coffee
1/2 cup semi-sweet dark chocolate chips
Preheat oven to 350°F.
In a large bowl whisk together the dry ingredients (flour, sugar, cocoa, baking powder and salt) until combined.
Using an electric mixer, fitted with a whisk attachment, blend together eggs, vanilla, espresso, and olive oil until combined. Add in the dry mix, one cup full at a time, forming a thick batter.
Using a rubber spatula, stir in the chocolate chips.
Lightly grease a loaf pan with pan release spray (you can also lightly grease and add a little liner of parchment paper), scrape the mixture into the pan. Gently tap the pan down on the counter to release any air bubbles.
Bake (center rack) for 50-65 minutes, insert a toothpick into the center of the loaf to test for doneness. If the toothpick comes out clean then the bread is done. Let cool completely before slicing and serving.
*If you are using honey or agave to make this recipe, reduce the coffee to 1/4 cup.