Seasons Recipes

Dark Chocolate & Blood Orange Breakfast Bread

Dark Chocolate & Blood Orange Breakfast Bread
Serves 4 


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 

2 eggs 

1 tsp. vanilla extract 

1/2 cup brewed espresso coffee 

3/4 cup Blood Orange Extra Virgin Olive Oil 

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. 

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Orange Agrumato Olive Oil
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