What more could you possibly want in a loaf?
Winter is the perfect time to get cozy, warm that oven and bake something delicious. This Dark Chocolate Cranberry Scone Loaf has a lovely almond flavor, when paired with the cranberry and chocolate, brings a warm rich bite.
- 7 to 8 ounces marzipan, chopped into 1/2-inch pieces
- 1 tablespoon powdered sugar
- 1 cup fresh or frozen cranberries
- 1/2 cup dark chocolate chips
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1 teaspoon granulated sugar
- 3/4 cup cold butter, cut into 1/2-inch cubes
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
DARK CHOCOLATE CRANBERRY SCONE LOAF DIRECTIONS
Heat oven to 400° F. Line a loaf pan with parchment paper, allowing one inch to hang over the edges.
In a large bowl, toss together the marzipan, chocolate chips, cranberries and powdered sugar to coat. Set aside.
In a medium bowl, cut the cubed butter into the flour using a fork or pastry blender. Add the baking powder, salt and two tablespoons sugar and combine. Add to the marzipan combination.
In a small bowl, whisk together the eggs, heavy cream, and the extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
Pour the mixture into the prepared loaf pan and spread it out evenly.
Sprinkle with the remaining one teaspoon sugar and bake for 40 minutes or until deep golden brown on top and firm with no give. A toothpick inserted into the center should come out clean.
Cool in the pan on a wire rack for 10 minutes. Use the parchment
paper to remove from the pan and place on wire rack to cool
completely. Slice and serve with jam or fresh whipped cream if desired.
*Adapted from Molly Yeh
Check out this video for more information!