Wild Rice Sweet Bread w/Marmalade Chocolate Chunk

Tiffany Bannworth


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!


★★★★★ 1 vote

2 loaves
20 Min
45 Min


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3 c
3/4 c
white wheat ultragrain
1 c
dark brown sugar
3/4 c
3/4 c
2 Tbsp
dark molasses
1 Tbsp
2 Tbsp
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

How to Make Wild Rice Sweet Bread w/Marmalade Chocolate Chunk


  • 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.

Printable Recipe Card

About Wild Rice Sweet Bread w/Marmalade Chocolate Chunk

Dietary Needs: Vegetarian
Other Tag: Healthy

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