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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven at 325F.
2Beat eggs and sugars for 3 minutes. Then add oil, molasses, and vanilla and beat for an additional minute.
3Add all dry ingredient while stirring, then add rice, chocolate, and marmalade. Mix completely.
4Spray two loaf pans with olive oil non-stick spray and dust lightly with flour.
5Separate 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