Orange Chocolate Bread with Orange Glaze
- 1 1/2 sticks butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. orange zest (or 1 tsp. dried orange peel)
- 1 cup orange juice
- 1/2 cup buttermilk
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1/2 cup powdered sugar
- 2-3 tbsp. fresh orange juice
Preheat the oven to 350 degrees.
Combine all the dry ingredients and set aside.
Use a mixer to cream the butter and sugar – beat until fluffy. Add the eggs, orange zest and vanilla extract and beat for 1 minute. Add the orange juice and buttermilk and mix well.
Combine the wet and dry ingredients, being careful not to over-mix. If you over-mix, the bread will the tougher and drier. Gently stir in the chocolate chips.
Grease a loaf pan. Pour the batter into the loaf pan. Bake for 50-60 minutes, until a toothpick comes out clean. or internal temperature is 190 degrees.
Let cool in the pan for 10-15 minutes. Remove from pan and finish cooling on a wire rack.
Make the orange glaze by combining the powdered sugar with the orange juice and mixing until a glaze forms. Add more orange juice if glaze is too thick. Drizzle the glaze over the top of the bread.
- The internal temperature of the bread should read 190 degrees.
- To freeze: To freeze this chocolate orange bread, let it cool fully, then wrap it in plastic wrap. Place it in an airtight freezer safe bag and seal tightly. The bread can be stored in the freezer for up to three months. It will stay safe after 3 months, but will degrade in quality. To thaw it out, remove it from the freezer and let it thaw in the fridge overnight. Bake in a 350 degree oven for 5 minutes to warm it.