Orange Chocolate Chip Bread

Orange Chocolate Chip Bread with Coconut Topping

Makes about 24 muffins or 5 small loaves

3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
¾ tsp salt
1 cup sugar
1 cup orange juice
Zest of one orange – about 2 tsp
2/3 vegetable oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped (use juice from oranges after chopping)
2/3 cup mini-chocolate chips

Topping
1 cup shredded coconut
1/3 cup sugar
2 T melted butter

1. Heat oven to 350 (breads) or 375 (muffins). Line muffin pans or small loaf pans. Coat with Pam spray.
2. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a larger bowl, beat together sugar, orange juice, zest, oil and eggs. On low, beat in the flour mixture until combined. Beat at medium speed for 1 minute.
4. Fold in oranges and chocolate chips.
5. Mix topping ingredients in a separate bowl. Sprinkle over top of batter.
6. Bake* until toothpick inserted into center comes out clean or with a few crumbs. See note below for baking times and instructions.
7. Cool slightly on wire rack before removing from pans.

*Bake muffins at 375 for 20 minutes.

*Bake small loaf breads at 350 for 40 minutes. Cover with foil after 20 minutes to prevent burning coconut topping.