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


  • 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
  • 3
  • 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


  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.

Printable Recipe Card

About Wild Rice Sweet Bread w/Marmalade Chocolate Chunk

Dietary Needs: Vegetarian
Other Tag: Healthy

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