Orange Chocolate Chip Bread

Orange and chocolate is one of those pairings that always works. This quick bread gets its citrus punch from both fresh orange juice and grated orange zest, while mini semi-sweet chocolate chips stud every slice with little pockets of melting chocolate.

Using baking mix as the base means no measuring flour, baking powder, or salt separately. Combined with low-fat yogurt and skim milk, the batter stays moist and tender while keeping things on the lighter side. The yogurt adds tang and a softer crumb than milk alone would.

Beat the batter for a full minute with a spoon. This isn’t a muffin where lumps are fine. The baking mix needs thorough mixing to activate properly and give the loaf a consistent rise.

Kitchen Tips

• Use freshly grated orange zest, not dried. Fresh zest has oils that carry intense orange flavor into the bread. A tablespoon is generous, and you’ll taste it in every bite.
• Mini chocolate chips distribute more evenly than standard-size chips. With regular chips, you get some slices loaded and others with nothing.
• Cool completely before slicing. This bread is moist and soft when warm, which means crumbly, uneven slices if you cut too soon.
• Wrap tightly in foil or plastic for storage. The yogurt keeps it moist for 2 to 3 days at room temperature.

Variations

• Add ¼ cup of chopped dried cranberries for a cranberry-orange-chocolate combination.
• Drizzle a simple orange glaze (powdered sugar plus orange juice) over the cooled loaf for extra sweetness.
• Swap the orange juice and zest for lemon for a lemon-chocolate chip bread.