CHOCOLATE CRANBERRY ORANGE BREAD (sugar or sugar-free)
2-1/4 cups all-purpose flour ………………….....….1-1/2 tsp. baking powder
3/4 cup sugar or plain white Splenda……….......….1/2 tsp. salt
1/2 tsp. baking soda (increase to 1 tsp. if using Splenda)
3/4 cup coarsely chopped dried cranberries (see TIP below)
2 tsp. chocolate syrup (can be sugar-free)….............…..2 eggs
1 TB orange marmalade (can be sugar-free)
1/2 cup (1 stick) butter, melted ……………….....…3/4 cup milk or half-and-half
2 TB dark unsweetened cocoa powder………........1 tsp. orange extract
1/2 cup orange juice or brewed coffee (coffee will intensify chocolate flavor)
Glaze:
1 TB dark unsweetened cocoa powder………........1 tsp. chocolate syrup
2 tsp. half-and-half or milk……………....…………1/4 cup powdered sugar
(for sugar-free: use 3 TB plain Splenda, whisked with 1 TB cornstarch)
***
Preheat oven to 350. Spray 8” loaf pan (or 2 5" mini pans) with non-stick baking spray.
In large bowl, combine flour, sugar/Splenda, baking powder, cocoa powder, baking soda & salt, mix well. Stir in cranberries.
In small bowl, combine milk, orange marmalade, chocolate syrup, orange extract and eggs, beat well. Stir in the melted butter and orange juice ~ then add it all to the flour mixture. Stir just until blended. Pour batter into prepared pan.
Bake large loaf for 35-38 minutes (and mini-loaves for about 28-30 minutes) or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. ** Meanwhile, whisk together the glaze ingredients in a small bowl. Brush or drizzle the glaze on top of the warm bread. Let cool completely before cutting.
TIP: To chop the dried cranberries, put them with 1-2 TB flour in food processor and pulse. The flour will keep them from sinking to the bottom of the bread later.