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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!

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  1. Kaitlyn says:

    I made this this morning for Christmas breakfast and it was just wonderful!! Super easy to make and the flavors and amount of sweet were perfect in my opinion. I think I’ll make it a Christmas breakfast tradition for our family. Thank you for the wonderful and easy recipe!

    1. Jamie says:

      So glad to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback.

  2. Lucy says:

    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!!

    1. Jamie says:

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

  3. Kruti says:

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

    1. Jamie says:

      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!

  4. Sunshine baker says:

    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.  

    1. Jamie says:

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

  5. Siew Leng says:

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

  6. Janie says:

    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 

    1. Jamie says:

      Thanks so much for reporting back, Janie!

  7. Janie says:

    Can you use buttermilk instead of plain milk 

    1. Jamie says:

      I haven’t ever attempted this cake without the buttermilk, so I hesitant to tell you if I think it would work or not, buttermilk has an acidic component that could most definitely change the outcome. If you give it a try, let me know. Have a great day!