Earlier this week, I picked up some delicious pink cara cara naval oranges at the supermarket on a whim. I usually get those mini mandarin oranges, but I’m so glad I picked something different this time around. They are delicious! If I cut one open in the kitchen, my whole house smells like citrus. Mmm.
Anyway, I’ve been meaning to try this chocolate chip bread recipe for a while, so I thought that now is the perfect opportunity. Orange and chocolate is definitely a powerhouse combination.
This cake-y bread is perfect for breakfast or dessert. The oil and buttermilk make it super moist, and the orange flavor shines through. The original recipe called for caster sugar, but I usually don’t keep it in my pantry, so I just used regular granulated sugar, and it worked just fine.
Pro tip: If you don’t have buttermilk in the fridge, just add a tablespoon of white vinegar to a cup of milk. Stir, and allow it to sit for a few minutes, then add it to the recipe like normal. Easy-peasy.
I used milk chocolate chips for this recipe, but dark chocolate would be delicious as well. Your could also do a mix or even through some walnuts in there if you’re not a chocolate person (gasp!).
Here’s the printable recipe:
Orange Chocolate Chip Bread
Ingredients
Bread:
- 3 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup milk chocolate chips
- Zest of one large orange
- 1/4 cup orange juice
- 1 egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
Glaze:
- 1 to 1 1/2 cups powdered 10x sugar
- Zest and juice from 1/2 orange
Instructions
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Add dry bread ingredients to a large bowl, reserving 1/4 of the chocolate chips. Whisk to combine.
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Add wet ingredients to mixture. Mix until just combined. Do not over-mix.
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Pour into a bread pan and sprinkle the remaining chocolate chips over top.
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Bake at 350 degrees Fahrenheit for 30 minutes.
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Cover lightly with a piece of tin foil. Do not attached the foil to the pan; simply lay the foil over the bread to prevent it from getting too brown.
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Bake for an additional 30-60 minutes, until an inserted toothpick or knife comes out clean.
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Allow the bread to cool to the touch in the pan.
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While bread is cooling, make the glaze by mixing together the powdered sugar, zest, and juice. Start with 1 cup of sugar and add more to get to a thicker consistency.
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Drizzle glaze over the bread and remove from pan to cool completely.
Here are some of my other sweet breakfast favorites, including another yummy orange/chocolate pairing:
Orange Chocolate Chip Scones with Vanilla-Orange Glaze:
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