For the bread
- 300 g all-purpose flour
- 50 g sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 120 g unsalted butter
- 120 ml orange juice
- 2 large eggs
- zest of 1 orange
- 1 tsp vanilla extract
- 120 ml milk
- 150 g dark chocolate chips
For the glaze
- 30 g powdered sugar
- 1 tbsp fresh orange juice
- zest of 1 orange (optional)
Preheat the oven to 175°C (350°F) and prepare your loaf pan by greasing and flouring it thoroughly. Ensure every corner is coated to prevent sticking later.
Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Keep the mixture airy and uniform to guarantee even texture throughout.
Cream the softened butter with sugar until fluffy. Beat in eggs individually, mixing well each time. Add vanilla, orange zest, and fresh orange juice afterward.
Incorporate the dry mixture gradually, alternating with milk. Stir gently and avoid overmixing to maintain a tender crumb. Stop immediately once everything looks combined.
Fold chocolate chips into the batter using slow, deliberate motions. Transfer the mixture into the prepared loaf pan, smoothing the top evenly before baking.
Bake for fifty‑five to sixty minutes. Cover loosely with foil if browning too quickly. Remove from oven when a toothpick inserted emerges clean and dry.
Cool the bread inside the pan for ten minutes. Transfer it carefully onto a wire rack. Allow it to cool completely before preparing and applying the glaze.
Whisk powdered sugar with orange juice until smooth. Adjust thickness as needed. Drizzle glaze generously over cooled loaf, then add optional zest for enhanced citrus brightness.