Wild Rice Sweet Bread w/Marmalade Chocolate Chunk

Tiffany Bannworth

By
@MissAnubis

This is a nice, savory dessert bread.

I actually cooked the wild rice in chicken broth and marmalade for a dinner side tonight and reserved 2 cups for this idea.

But cooking it in water will do quite well. If you use my wild rice mix recipe, I added a heavy dose of Chinese Forbidden Rice.

Ooohhh, I was looking for dried currants to toss in, but the kids sneakily ate them all.

I would quite adore the currants in this.

Bon Appetit, mes amis!


Featured Pinch Tips Video

Comments:

Serves:

2 loaves

Prep:

20 Min

Cook:

45 Min

Ingredients

3 c
flour
3/4 c
white wheat ultragrain
1 c
dark brown sugar
3/4 c
sugar
3/4 c
oil
2 Tbsp
dark molasses
1 Tbsp
vanilla
3
eggs
2 Tbsp
cinnamon
1 1/2 Tbsp
baking powder
1 tsp
baking soda
2 c
cooked wild rice
1-2 c
dark chocolate chunks
3/4 c
french orange marmalade
turbinado sugar for sprinkling
3/4 c
dried currants, optional

Directions Step-By-Step

1
Preheat oven at 325F.
2
Beat eggs and sugars for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
3
Add all dry ingredient while stirring, then add rice, chocolate, and marmalade. Mix completely.
4
Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
5
Separate evenly into two loaf pans. Optionally sprinkle turbinado sugar over the top of batter and place in oven for 40-50 minutes or until a piece of uncooked spaghetti when inserted into the center comes out clean.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy