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Orange Chocolate Chunk Quick Bread

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For breakfast or dessert, Orange Chocolate Chunk Quick Bread is perfect slathered with butter and paired with a hot cup of coffee.

I’m all about citrus this month and I can not get enough of it. I find myself snacking on grapefruits, grabbing clementines every time I pass the fruit bowl and sneaking flavorful zest into everything I make. Salads, seafood and sweets are all perfect canvases to showcase the season’s bounty of citrus. I guess there could be worse things to be focused on, so at least there’s that. This week, I am all about the oranges. Oranges and chocolate, specifically. Orange and chocolate have been a favorite combination of mine for a while, specifically dark chocolate.

Is it just me, or is it delightful when you can pass sweet baked goods off as breakfast food? Scones, muffins, cinnamon rolls and quick bread – they all fall under the category of sweet baked good, but are all perfectly acceptable to eat in the morning. Oh, and I almost forgot about doughnuts! Doughnuts are the classic breakfast sweet treat, I can’t believe that I almost forgot about them. I must be off my game.

orange chocolate chunk quick bread-008I’ll tell you what’s not off it’s game, is this Orange Chocolate Chunk Quick Bread. Oh yes, this stuff is everything you’d want a quick bread to be. Simple to put together, you don’t even need to dirty your mixer. Plus it’s filled sweet and citrusy flavors that all reside in a sweet, moist and cake-like loaf. I even added a bit of ginger to the batter for an extra burst of flavor. The great thing about this recipe is that you could mix and match flavors to suit your taste. A combination of lemon and blueberry would be great or even lemon and raspberry.

A slice of this Orange Chocolate Chunk Quick Bread along with a cup of coffee is my idea of the perfect breakfast. Honestly, it’s been my late night snack of choice, too.

If you are on a citrus kick like me, you’ll love these Meyer Lemon Scones and Citrus Rosemary Vodka Spritzers.

Orange Chocolate Chunk Quick Bread


1 1/2 cups all-purpose flour + 2 tablespoons
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup granulated sugar
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
1 cup milk
zest of 1 orange
3/4 cup dark chocolate chunks


1. Preheat oven to 350 degrees F. Spray a glass loaf pan with non stick spray and set aside.

2. In a large large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder and ground ginger. In a second bowl, whisk together sugar, eggs, oil, vanilla, milk and orange zest. Pour wet mixture into the dry and stir until combined. Toss dark chocolate chunks with remaining 2 tablespoons of flour then gently fold them into batter.

3. Pour batter into loaf pan and bake for 55-65 minutes, or until toothpick inserted into the center comes out clean.

4. Allow bread to cool completely before removing from the pan. Slice and serve!

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Sunday 7th of June 2020

Great loaf cake, quick and easy with no messy mixer to clean! I added 3 tblsp Dutch cocoa powder to make it more Chocolatey. So easy and moist, will definitely makes again!!


Wednesday 10th of June 2020

So happy to hear you enjoyed the bread, Lucy! Thanks so much for stopping by and leaving your feedback! -Jamie


Wednesday 20th of January 2016

Can I bake this bread eggless?? If yes what would be the substitute ....eager to make it ... Waiting for a prompt reply.....


Wednesday 20th of January 2016

Hi, Kruti! Try this: For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Let me know how it turns out!

Sunshine baker

Sunday 17th of January 2016

Made it this afternoon.  I reduced the ginger to a half a teaspoon as my family isn't crazy about it. I also reduced the sugar just a bit.  I made it in two loaf pans and it took 33 min.  It's very moist.  One loaf is almost gone already. Next time I would use a little less orange zest as I felt it overpowered the other flavours.  


Sunday 17th of January 2016

So glad to hear you enjoyed the recipe. Thanks so much for stopping back and leaving your feedback! Happy baking! -Jamie

Siew Leng

Tuesday 22nd of December 2015

What size loaf pan do you use and how many servings does this make? Thanks.


Saturday 27th of June 2015

I did use the buttermilk as that was all I had at the time .  I think it was alright but will use plain next time just to see the difference . I did put a sugary glaze on it with some orange zest in it .  I will make it again 


Saturday 27th of June 2015

Thanks so much for reporting back, Janie!

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