Orange Chocolate Chip Bread
Yield
1 loafPrep
20 minCook
50 minReady
70 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk, skim
|
|
| ½ | cup |
yogurt, low-fat
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 3 | cups |
biscuit baking mix (bisquick)
all-purpose |
*
|
| ½ | cup |
chocolate chips (semi-sweet)
mini |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk, skim
|
|
| 118 | ml |
yogurt, low-fat
|
|
| 79 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 1 | each |
eggs
slightly beaten |
|
| 15 | ml |
orange zest
freshly grated |
|
| 7.1E+2 | ml |
biscuit baking mix (bisquick)
all-purpose |
*
|
| 118 | ml |
chocolate chips (semi-sweet)
mini |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease 9 x 5 x 3-inch loaf pan or spray with vegetable cooking spray.
In large bowl, stir together milk, yogurt, sugar, orange juice, egg and orange peel; add baking mix.
With spoon, beat until well blended, about 1 min.
Stir in small chocolate chips.
Pour into prepared pan.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool 10 minutess; remove from pan to wire rack.
Cool completely before slicing.
Garnish as desired.
Wrap leftover bread in foil or plastic wrap.
Store at room temperature or freeze for longer storage.
