Orange Almond Scone Loaf Bread

Enjoy a slice of Orange Almond Scone Loaf Bread, made with chocolate chips and almond slices–a great breakfast bread with tea or coffee.

Friends, I’m still dreaming about this Orange Almond Scone Loaf Bread that Abby made for us a few years back. This is a repost from 2018, and if you love scones, then you’ll love the combination of this orange and chocolate bread. 

Orange Almond Scone Loaf Bread

For all you scone-lovers, here’s an easy recipe to make in one loaf pan.

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.

Ingredients for Orange Almond Scone Loaf Bread

Let’s get started with these easy ingredients:

• Almond paste
• Dark chocolate chips
• All-purpose flour
• Baking powder + Kosher salt
• Coconut sugar
• Unsalted butter
• Eggs
• Heavy cream
• Vanilla extract + almond extract
• Orange
• Sliced almonds

Visiting Seattle

We enjoyed this recipe up in Seattle, visiting our daughter going to college there. 

Always a treat to get to enjoy some of Abby’s cooking and baking.

How to make scone bread

1. 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.
2. In a large bowl, add the almond paste and chocolate together. Set aside.
3. 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.
4. Add dough to the marzipan and chocolate and mix until ingredients are evenly mixed in.
5. 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.
6. Spread the mixture into the loaf pan. Top loaf with remaining sugar, almonds, and chocolate chips. Bake!
7. The top will be firm and a deep golden brown color. When pressed, the loaf will be firm.
8.  
9. 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.

Some more breakfast bread recipes:

Tart Cherry Bananan Pear Bread Recipe

Best Ever Sour Cream Banana Bread Recipe

Gluten Free Banana Bread Recipe

Kahlua Banana Bread

Super Moist Greek Yogurt Banana Bread

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

ENJOY! 

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Orange Almond Scone Loaf Bread

Makes one 8 X 4-inch loaf.

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Yield: 6

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Ingredients

 

1x2x3x

• 8 oz almond paste chopped into 1/2-inch pieces
• ½ cup dark chocolate chips, plus some to top
• 2 cups all-purpose flour
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 3 Tbsp coconut sugar plus 2 teaspoons to top
• ¾ cup cold unsalted butter, cut into 1/2-inch cubes
• 2 eggs
• ½ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp almond extract
• Zest from 1 orange
• ⅛ 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.

Notes

reposted from November 2018

Cuisine: American

Course: Bread

Author: Sandy / Reluctant Entertainer

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