Rich Chocolate Tea Bread

For the bread:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon unsweetened dark cocoa powder

8 tablespoons unsalted butter, melted slowly and set aside

¾ cup granulated sugar

1 cup full milk buttermilk, not low or reduced fat

2 large eggs, lightly beaten

2 teaspoons freshly grated orange peel

1 teaspoon vanilla extract or vanilla bean paste

For the crumb mixture:

½ cup granulated sugar

¼ cup unsweetened dark cocoa powder

3 tablespoons unsalted butter, cut into small cubes

2 teaspoons freshly grated orange peel

‍

Preheat the oven to 350 degrees F.

Spray a 9x5 pan with canola oil.

Whisk together the flour, baking powder, baking soda, salt and cocoa powder in a large bowl.

In a medium bowl, add the melted butter, sugar, buttermilk, eggs, vanilla and orange zest and stir well to combine thoroughly.

In a small bowl, place all of the crumb mix ingredients. Using your hands, work all the ingredients together until everything is incorporated and reduced to very small crumbs. (Your hands will be very chocolate looking!)

Place half the bread batter in the prepared pan and top with half the crumb mix. Repeat with the remaining batter and crumbs, ending with the crumbs on top.

Using a butter knife, zigzag across the bread at least 6 times (sort of like making a marble cake)

Bake in the preheated oven for 1 hour – a toothpick should come out clean in the middle when done.

Cool on a wire rack for 15 minutes then remove from pan and cool thoroughly.

The bread is best eaten at room temperature and if there any leftovers, it can be sliced, wrapped tightly and frozen.

‍