Orange Almond Scone Loaf Bread

Enjoy this delicious Orange Almond Scone Loaf Bread, made with chocolate chips and almond slices. A great breakfast bread served with tea or coffee.

Friends, I’m still dreaming about this Orange Almond Scone Loaf Bread that Abby made for us this week before she went back to college.

Scone loaf bread

If you’re a scone-lover, then you’ll find this recipe quite tasty.

It’s so good, it’s almost too good, if you know what I mean.

You’ll find the bread will be crumbly like a scone. Oh, so good.

Some more breakfast bread recipes:

Tart Cherry Bananan Pear Bread Recipe, Best Ever Sour Cream Banana Bread Recipe, or Gluten Free Banana Bread Recipe. You may also want to try Kahlua Banana Bread or Pumpkin Banana Nut Bread.

This past week we were in Seattle visiting and having a great time with our daughter. Since Paul was speaking up there, I tagged along for a delightful few days with a mix of rain and sunshine. Typical Seattle weather.

With our togetherness, every moment with Abby (in her senior year of college), contains a farewell.

It’s a dance of coming together, and then moving away. It’s hard to say goodbye.

There’s so much uncertainty in this world, but embracing today as a gift, and making the most of it with our time and talents, is what we are called to do.

We walked for miles, ate, and drank coffee, and ate, and had vegan ice cream, and ate … it was so fun.

Orange Almond Scone Loaf Bread

We had scones for breakfast one morning, and it reminded me of this bread that Abby made us awhile back.

I have not tried to freeze it, but I bet you could.

ENJOY! This is a perfect recipe for the holidays if you’re not a pumpkin or apple fan (since we’re in apple and pumpkin season!)

Print Recipe

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Orange Almond Scone Loaf Bread

Makes one 8 X 4-inch loaf.

Prep Time20 mins

Total Time1 hr 10 mins

Servings: 4 -6

Ingredients

• 8 oz almond paste chopped into 1/2-inch pieces
• 1/2 cup dark chocolate chips plus some to top
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3 tablespoons coconut sugar plus 2 teaspoons to top
• 3/4 cups cold unsalted butter cut into 1/2-inch cubes
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Zest from 1 orange
• 1/8 cup sliced almonds to top

Instructions

• Heat oven to 400° F. Next, line an 8 x 4-inch loaf pan with parchment paper and oil, allowing some of the paper to hang over the sides of the pan.
• In a large bowl, add the almond paste and chocolate together. Set aside.
• In a food processor or in a large bowl, combine the flour, baking powder, salt, and sugar. Add the butter cubes and pulse (or mix with wooden spoon), until the butter is mixed in and dough has a crumbly texture. Add dough to the marzipan and chocolate and mix until ingredients are evenly mixed in.
• In a small bowl, whisk together the eggs, cream, orange zest, vanilla, and almond, then pour over the dry ingredients. Use a wooden spoon to stir dough thoroughly.
• Spread the mixture into the loaf pan. Top loaf with remaining sugar, almonds, and chocolate chips. Bake loaf for about 40 minutes (maybe a bit more). The top will be firm and a deep golden brown color. When pressed, the loaf will be firm.
• Cool in the pan on a wire rack for 10 minutes, then remove from the pan via the parchment wings and carefully cut and serve warm—be warned that the bread tends to crumble like a scone.