Orange Chocolate Chip Bread

Orange Chocolate Chip Bread Recipe - Triple Chocolate Kitchen

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.

Orange Chocolate Chip Bread

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

Sweet bread with a punch of citrus flavor and chocolatey bits.
Total Time 1 hour 45 minutes
Servings 1 loaf



  • 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


  • 1 to 1 1/2 cups powdered 10x sugar
  • Zest and juice from 1/2 orange


  1. Add dry bread ingredients to a large bowl, reserving 1/4 of the chocolate chips. Whisk to combine.
  2. Add wet ingredients to mixture. Mix until just combined. Do not over-mix.
  3. Pour into a bread pan and sprinkle the remaining chocolate chips over top.
  4. Bake at 350 degrees Fahrenheit for 30 minutes.
  5. 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.
  6. Bake for an additional 30-60 minutes, until an inserted toothpick or knife comes out clean.
  7. Allow the bread to cool to the touch in the pan.
  8. 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.
  9. 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:

Orange Chocolate Chip Scones featured

Lemon Poppy Seed Bread:


Raspberry Almong Coffee Cake:




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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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