Glazed Chocolate Chip Orange Bread – Sweet, moist and tender orange bread studded with chocolate chips, and drizzled with an orange glaze!
Fancy some chocolate chip orange bread drizzled with orange glaze for breakfast?
I have the perfect recipe for you. I used my favourite bread/muffin base recipe, it is my go-to, and never fails me. The ingredients that make my bread so moist, and tender? Oil, and buttermilk.
While butter gives unbeatable flavour in recipes, it cannot beat the moisture that oil brings. With the flavours of the chocolate chips, orange juice, zest, and glaze, you won’t miss the butter!
Glazed Chocolate Chip Orange Bread
Try not to substitute the buttermilk with anything. It is an absolute MUST if you want a super moist, and tender crumb!
If you can’t get hold of buttermilk, simply add a tablespoon of white vinegar, and 1 cup (240ml) of milk to a measuring jug, leave for 5 – 10 minutes, then you have yourself homemade buttermilk!
This recipe is so quick, and easy to make, you just combine the dry ingredients in one bowl, combine the wet ingredients in another, then mix the two together, bake, and done!
A sweet, and delicious orange loaf ready to devour for breakfast, or any time of the day!
More bread recipes to try next!
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Glazed Chocolate Chip Orange Bread
Sweet, moist and tender orange bread studded with chocolate chips, and drizzled with an orange glaze!
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips, and some extra for topping
- Zest of one large orange
- 1 large egg
- 1/4 cup (60ml) orange juice
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 - 2 tablespoons orange juice
- Orange zest, as much as you want
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9x5" loaf pan with baking paper, and grease the sides. Set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt orange zest, and chocolate chips.
- Whisk together the egg, orange juice, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
- Pour the batter into the prepared pan, sprinkle the extra chocolate chips on top, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
- Allow to cool completely in the pan on a wire rack before removing and glazing.
For the Glaze
- Whisk together the icing sugar, and orange juice. Add more orange juice, depending on how thick you'd like the glaze. Whisk in the orange zest, then drizzle over the cooled bread.
Notes
Bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 483Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 20mgSodium: 270mgCarbohydrates: 80gFiber: 3gSugar: 48gProtein: 6g
Nutrition information isn’t always accurate.
Patricia
Saturday 16th of January 2021
Is the dough suppose to be stiff? I used a wooden spoon to mix then folded the chip in but it was very dense. Did I do something wrong?
Pat Harsha
Saturday 27th of June 2020
Since one loaf of anything is never enough in my house, I'm wondering if you can double the recipe without any problems.
Marsha
Saturday 27th of June 2020
Yes, of course!
Tasha Wientjes
Sunday 9th of April 2017
What a terrific recipe! My daughter and I were inspired by a segment on the Great British baking show and went online to find a new quick bread recipe. We spotted yours and since I love the combination of chocolate and orange it we gave it a try. I followed the recipe almost exactly (I added a bit of vanilla because I'm crazy about vanilla) and it came out perfectly - both in taste and texture. As you said, buttermilk really is key to achieving the wonderful texture. We served it along with a mango-flavored black tea to company and everyone enthusiastically asked for seconds. It's a keeper! Thank you.
Marsha
Sunday 9th of April 2017
Thanks, Tasha! I'm so glad you liked it!
Joy
Wednesday 3rd of August 2016
Do you know if I can make ahead and freeze?
Marsha
Wednesday 3rd of August 2016
Hi Joy! You can freeze the un-glazed bread for up to 3 months. Thaw overnight in the fridge before glazing and serving :)
Vanessa @ VanessaBaked
Wednesday 20th of January 2016
Oh my goodness! I love all the flavors going on in this bread! I could easily eat half the loaf my self. :-)
Marsha
Wednesday 20th of January 2016
Thanks, Vanessa!