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Recipe Exchange: Chocolate Orange Bread

My absolute favorite flavor to pair with chocolate is orange. It always has been. Maybe that comes from receiving a chocolate orange in my stocking each Christmas as a child. Whatever the reason, that flavor combination has stuck with me as a favorite through my childhood and into my adult years.

chocolate orange bread

I knew for this swap I wanted to make something with chocolate and orange together. I took a simple cinnamon swirl bread recipe, loaded it up with orange zest, and substituted chocolate chunks for the cinnamon mixture. Served toasted with a dab or marmalade on it, this bread is magic on my taste buds!

I baked it in four small loaf pans (the directions are for one loaf). Because I thought they would be cute as gifts this way. All you’d need to do is dive the dough into 4 equal parts, then roll into out into smaller rectangles. I just kind of eyeballed it. If you’re concerned about what size, you could probably just stir the chocolate straight into the dough instead of rolling it in.

Check out Jamie’s recipe for Rolo Stuffed Chocolate Cookies. YUM! Rolos are one of my favorite indulgent treats.

chocolate orange bread

Chocolate Orange Bread

Yield: 1 loaf
Prep Time: 30 minutes
Cook Time: 20 minutes
Proof: 4 hours
Total Time: 4 hours 50 minutes

I took a simple cinnamon swirl bread recipe, loaded it up with orange zest, and substituted chocolate chunks for the cinnamon mixture. Served toasted with a dab of marmalade on it, this bread is magic on my taste buds!


  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 envelope yeast, about 2 1/4 teaspoons
  • 1/2 cup warm water, about 110 degrees F
  • 1/3 cup sugar
  • zest of 2 large oranges
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 teaspoons salt
  • 3 1/4 - 3 3/4 cups all-purpose flour
  • 1 heaping cup of Scharffen Berger Semi-Sweet Chocolate Chunks


  1. Heat the milk and butter in a small saucepan or microwave until butter is melted and the temperature measures 110 degrees F. Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the beater attachment.
  2. Zest two large oranges. Add the orange zest to the sugar and rub to combine with your fingers. The sugar should become very fragrant as you release the oils in the zest.
  3. Beat in the sugar, vanilla, and eggs. Add the salt, milk mixture and 1 cup of flour. Stir till mixed.
  4. Slowly add the remaining flour until a smooth dough is formed, 1/2 cup at a time. Partway through, about after 2 cups of flour, you'll need to switch to the wire beater to the dough hook. The final dough should not be sticky.
  5. Transfer dough to lightly-oiled bowl. Cover and let rise for 2 to 2 1/2 hours, until dough has doubled.
  6. After dough has doubled, punch down dough one time and place on unfloured board. Let dough rest for 10 minutes. Grease bottom and sides of a loaf pan. Using little or no extra flour (more flour will make bread tough), roll dough to 18 by 8 inch rectangle. Sprinkle the surface with chocolate chunks.
  7. Roll up tightly, starting with 8” end. Place loaf seam side down in well-greased 8 x 6 inch pan and let rise for 1 1/2 hours or until the dough reaches 1” above pan.
  8. Brush top of loaf with mixture of one beaten egg and 2 tsp. milk. Bake for 30 minutes at 350 degrees. Remove from pan and let cool for 45 minutes.
  9. Bread can be double-wrapped in plastic and stored at room temperature for 2-4 days or frozen for 3 months.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 282Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 42mgSodium 285mgCarbohydrates 45gFiber 3gSugar 16gProtein 6g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

How To Participate

For a chance to win a $100 Scharffen Berger Prize Pack:

  1. Write and post a recipe on your blog featuring CHOCOLATE.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” in your blog post.
  3. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  4. Submit your post before Dec. 11, 11:59 PM. On Dec. 12, 12:00 AM the widget will switch to voting mode. Be sure to encourage your readers to vote for you and/or vote for your favorites.
  5. Anyone can participate in the link up, but the prize will ship to US residents only.
  6. More detailed info, including buttons for your posts are available here.

Link Up Your Recipes:

This Week’s Prize:

$100 Scharffen Berger Chocolate Prize Pack (1 winner), provided by Scharffen Berger.

Recipe Theme Schedule:

We still have three weeks open for this Holiday season. If you would like to discuss scheduling a sponsored recipe exchange please contact Katie or Jamie to discuss availability and themes.

recipe exchange schedule

click image to enlarge

How To Promote Your Recipe:

Help us spread the word by letting your friends, family, and followers know about the contest. Email, Facebook, Tweet, Stumble…anything you want to do to promote this post is welcome.

  • Sample Tweet 1: Join @GoodLifeEats and @BakingAddiction for a Holiday Recipe Exchange. See how you can participate (and WIN) here: Pls RT
  • Sample Tweet 2: Enter CHOCOLATE recipes in @GoodLifeEats & @BakingAddiction Recipe Exchange 4 chance @ $100 @scharffenberger gift
  • Sample Tweet 3: Have a winning CHOCOLATE recipe? Share in @GoodLifeEats & @BakingAddiction Recipe Exchange 4 chance @ $100 GIFT
  • Sample Tweet 4: Vote 4 my CHOCOLATE recipe in @GoodLifeEats & @BakingAddiction Recipe Exch so I can win $100 @scharffenberger basket

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Michelle Hathaway

Sunday 29th of December 2013

Sadly, this recipe was an epic fail from the get go. The directions are a little fuzzy and I think where the recipe went wrong was there was nothing for the yeast to eat initially. Dissolving the yeast in water and then adding all the ingredients never gave the yeast an opportunity to start reacting, therefore the dough never rose. I even went so far as to stick the dough in the oven for an extra hour to see if it would kick start a reaction. I made two batches following these directions as best I could but I am now stuck with $25+ dollars of dense mess. I am hoping that once the loaves cool down, I can slice and lightly toast them and call them biscotti because it's hard to call it bread. Too bad, because the pictures you posted looked beautiful.


Wednesday 1st of January 2014

Perhaps your yeast was old. I use this method of dissolving yeast in water all the time without trouble - including in this recipe. Also if you store your yeast in the refrigerator it is important to let it come to room temperature before you use it. I'm sorry you had a difficult time.

Christina @ This Woman Cooks!

Wednesday 2nd of March 2011

I just happened to stumble upon your blog today, I love it, so crisp and clean. This bread sounds delicious, will be bookmarking. :)

Christopher Sorel

Friday 17th of December 2010

I love whoopie pies. If you like them try zingermanss over the moon pie using Scharffen Berger Chocolate they are great.

Damaris @Kitchen Corners

Wednesday 8th of December 2010

How fun I'm in. Now I need to go and bake something!

Jamie | My Baking Addiction

Wednesday 8th of December 2010

Chocolate and orange are such a classic combination. I bet the flavors of this bread are amazing!