Orange Chocolate Bubble Bread Recipes

Steps:

• Heat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwave-safe bowl. Microwave on HIGH for 30 seconds or until melted; stir.
• Separate dough into 16 rolls. Cut each in half crosswise. Place half of the roll pieces, cut edge down, in greased pan. Spoon and spread half of marmalade over rolls, avoiding touching sides of pan. Drizzle with half of melted butter. Layer with remaining roll pieces and marmalade. Sprinkle with chocolate chips. Drizzle with remaining butter.
• Bake at 375°F. for 22 to 32 minutes or until rolls are golden brown and dough appears done when slightly pulled apart. Cool in pan for 2 minutes. Invert onto serving platter. Cool 15 minutes.
• Stir icing to soften. Spread over warm bread. Slice or pull apart bread to serve.

Steps:

• In a bowl, cream the butter with the sugar. Beat in the eggs, then the sour cream, vanilla and orange rind.
• In another bowl, stir together the flour, cocoa, baking soda and salt. Beat into the creamed mixture just until incorporated and then stir in the almonds.
• Turn the batter into a greased and floured tube pan. Bake in a 350 degrees F (175 degree C) oven for 1 hour, or until it tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Steps:

• Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
• In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Steps:

• Heat the milk, 1 cup sugar and 1/2 cup orange juice concentrate in a saucepan over medium-low heat until the sugar dissolves, stirring. Cool slightly. (It's OK if the mixture curdles slightly.)
• Whisk the milk mixture, 2 tablespoons bourbon and the whole eggs and yolks in a large bowl; fold in the bread. Cover and refrigerate until the liquid is absorbed, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Fold the chocolate chunks into the bread mixture. Spread evenly in the baking dish and sprinkle with sugar. Bake until a knife inserted into the center comes out clean, about 1 hour 20 minutes.
• Meanwhile, make the sauce: Melt 4 tablespoons butter in a small saucepan over medium heat. Add the remaining 1/2 cup sugar and cook, stirring, until lightly caramelized, 5 to 6 minutes. Whisk in the remaining 1 cup orange juice concentrate, 3/4 cup bourbon and the salt. Cook until thick, 10 to 15 minutes. Stir in the cream and simmer until the sauce coats a spoon, about 10 more minutes. Slice the bread pudding and drizzle with the sauce.

Steps:

• Preheat the oven to 325°F.
• Mix together the cocoa powder, flours, baking soda, salt, and brown sugar.
• In a separate bowl, beat the eggs.
• Add the orange juice, oil, vanilla, and honey to the eggs and mix well.
• Mix the dry ingredients into the second bowl, making sure to crush any clumps of cocoa powder.
• Zest an orange over the bowl and mix it in .
• Pour the batter into a greased loaf pan and bake it for approximately one hour, or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat the oven to 350 degrees F & grease an 8"x4" loaf pan.
• In a small bowl, combine orange zest, orange juice & boiling water & let stand for 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt.
• In another bowl, beat together the egg, butter & vanilla, then when the OJ mixture is ready, add that to this mixture, before stirring this mixture into the flour mixture just until moistened.
• Fold in the chocolate chips, then pour into the prepared loaf pan & bake 55-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan & putting it upright on the wire rack.