We started 2020, by spending a full 30 days in Kerala. Though I had a great time enjoying all the homecooked meals without me racking my brain about the menu or slogging in the kitchen, I did miss one thing – BAKING!
I visited the bakery almost every other day and towards the end, the owner was asking me how come we were still here for so long! I love bakeries in Kerala, it’s one of my happy places. While I did buy cakes also from there, I still missed homemade cakes.
It’s not that I wanted a cake baked by myself, I just wanted a homemade cake. The thing is both Amma and Mummy (Jose’s mom) aren’t into the baking of any kind and there is no oven. So, as soon as I reached Bahrain, I didn’t waste a second – I baked one!
What surprised me was even Jose was asking me to bake a cake. Of the two of us, I’m the cake person, he is more into Indian sweets and chocolates. So, even before I started regular cooking, I baked a cake and we both kinda competed with each other to finish it off!
Now, coming to the recipe, it’s a very simple and straightforward one. For me, home baking is all about simple cakes but no compromise on taste and texture.
This Orange Chocolate Chip Bread is perfect if you are looking for an “everyday” cake recipe. It’s not too rich, the quantity of sugar and fat is comparatively low. We had it for breakfast and for evening tea time.
Hope you’ll also enjoy this simple but beautiful cake/bread.
Here is the recipe…
Recipe from here
Orange Chocolate Chip Bread
- 3 cups (375 gms) Plain flour (maida)
- 3/4 cup (150 gms) Sugar (refer notes)
- 2 tspns Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup + 1/4 cup Chocolate chips (refer notes)
- 1 large Orange zest
- 1 large Egg
- 1/4 cup (60 ml) Orange juice (I used freshly squeezed)
- 1 cup (240 ml) Buttermilk (refer notes for substitute)
- 1/2 tsp Vanilla extract (optional)
- 1/2 cup (120 ml) Vegetable oil
- Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9×5" loaf pan with baking paper, and grease the sides. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt orange zest, and chocolate chips.
- Whisk together the egg, orange juice, buttermilk, vanilla extract and oil.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
- Pour the batter into the prepared pan, sprinkle the extra chocolate chips on top, and bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Allow to cool completely in the pan on a wire rack before removing and glazing.