Chocolate Orange Bread with Chocolate Ganache

Chocolate Orange Bread with Chocolate Ganache

Jessie Cagliero
Recipes, Desserts, Snacks

This moist and fluffy quick bread is loaded with rich, bittersweet chocolate and zesty orange. A creamy, smooth chocolate ganache smothers the top of the bread, serving up so much decadence!

*This post may contain affiliate links.

Why you’ll love chocolate orange bread with chocolate ganache

To all my chocolate lovers out there - the flavor is similar to a Terry’s chocolate orange - the kind that are for sale in grocery stores at Christmas time. I crave these year round, but honestly, this loaf is BETTER. This loaf is not your typical run of the mill quick bread. It is, moist, rich, decadent, and oh so satisfying!

Quick breads are easy to bake, and this one is no different. You can mix up the batter in about 20 minutes, and the ganache is easy too! No messy piping bags, you literally just pour it on top of the bread and let it set!

Recipe Tips for the best chocolate orange bread with chocolate ganache

  • The key to a perfectly moist bread is to pull it out of the oven as soon as it is done. It can be tricky to tell when breads are done because their edges brown while the center might still be batter. The best way to tell if the bread is done is to insert a knife into the center of the bread. If the knife comes out clean, the bread is done. If there is still batter on the knife, put it back in the oven for five more minutes and check again. Watch the bread closely around the time that your initial timer goes off, and you’ll do fine!

  • Placing tin foil on the bread halfway through the bake time helps prevent the top of the bread from burning or getting crusty.

  • Don’t over mix the batter. Ideally, when you add the dry ingredients to the wet ingredients, mix the batter until just combined and try to get the batter filled pan into the oven as soon as possible. The rise is created from the chemical reaction between the baking soda and the acidic ingredients during baking, and if you let your batter sit too long before baking, it could result in less rise.

A short guide to loaf pans

The standard loaf pan measures 8 1/2 inches long x 4 1/2 inches wide x 2 1/2 inches high and that is the size you will want for this recipe. Stores sell various sizes and often variations will be a little bit smaller than this. If a smaller pan is what you have access to, don’t worry - you can fill the pan 2/3 of the way and discard the remainder of the batter. If this is the case, you’ll want to check the bread about 10 minutes early because a smaller amount of batter will bake a little faster.

FAQ

  • Quick breads do not contain yeast to rise, instead they use leavening agents like baking powder and baking soda to create rise. This eliminates the extra time yeasted breads take to rise - quick breads are ultimately take less time to make!

  • Quick breads do not contain yeast, whereas regular breads do.

  • Any bread-like baked good that does not contain yeast can classify as a quick bread. Here are a few examples:

    • Loaves

    • Muffins

    • Pancakes

    • Biscuits

    • Scones

  • Mixing the batter of a quick bread too much can yield a loaf that is too chewy and dense. Avoid over mixing the batter if you can.

Helpful Kitchen Tools

  • Loaf pan (8 1/2 inches long x 4 1/2 inches wide x 2 1/2 inches high)

  • Parchment paper

  • Stand mixer with bowl (helpful but not required!)

  • Medium size bowl

  • Spatula

  • Small pot

Ingredients

Batter

  • 1 cup all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup unsalted butter, melted

  • ¾ cup sugar

  • 1 egg

  • 1 teaspoon pure vanilla extract

  • 2 tablespoon orange juice

  • Zest from two oranges (about 2 teaspoons)

  • 1 cup buttermilk

  • 1 cup Semi-Sweet Chocolate Chips

Ganache

  • 1/2 teaspoon pure vanilla extract

  • 1 1/4 cup semi-sweet chocolate chips

  • 1/2 cup heavy whipping cream

How to make chocolate orange bread with chocolate ganache

Prep

Preheat the oven to 350℉. Line a loaf pan with parchment paper.

Make the batter

In a medium sized bowl, add flour, cocoa powder, baking soda, and salt and mix with a fork or spatula until well combined. Set aside.

In a large bowl, add melted butter and sugar and mix until well combined, scraping down the sides of the bowl. Add the egg, vanilla extract, orange juice, and orange zest and mix until well combined. Add the buttermilk and mix until combined, scraping down the sides of the bowl.

Add the flour to the butter mixture and mix until combined.

Add the chocolate chips and mix until evenly distributed.

Bake

Pour the batter into the lined loaf pan. Spread the batter out evenly with a spatula.

Bake at 350℉ for 40 minutes or until a knife inserted in the center of the bread comes out smooth.

Let the bread cool completely before frosting it with ganache, about 1 hour. Set it in the refrigerator to speed up the process.

Make the Ganache

Melt together over low heat, stirring consistently until chocolate has melted and heavy cream is incorporated. Careful not to overcook the chocolate as it will turn chunky and burns quickly.

Promptly remove from heat and pour over the top of the cooled bread. Let the ganache set in the pan until completely cooled, about 2 hours. Set it in the refrigerator to speed up the process.

How to Store

Store chocolate orange bread with chocolate ganache in an air tight container in the refrigerator for up to five days. Let stand at room temperature for 30 minutes before serving.

You can also freeze chocolate orange bread easily either with the ganache frosted or without. Place the baked and frosted or not frosted loaf in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving. If the bread is unfrosted - once the bread has thawed follow the step by step directions above to make the ganache and frost the bread.

orange desserts, orange chocolate recipes, quick breads, chocolate quick breads, frosted quick breads, fancy quick breads
dessert, snacks, bread
american
Servings: 8 - 10
Author: Jessie Cagliero
Chocolate Orange Bread with Chocolate Ganache

Chocolate Orange Bread with Chocolate Ganache

Prep time: 30 minutesCook time: 40 minutesInactive time: 3 hourTotal time: 4 H & 10 M
Cook modePrevent screen from turning off

Ingredients

Batter
Ganache Frosting

Directions

  1. Preheat the oven to 350℉. Line a loaf pan with parchment paper.
  2. In a medium sized bowl, add flour, cocoa powder, baking soda, and salt and mix with a fork or spatula until well combined. Set aside.
  3. In a large bowl, add melted butter and sugar and mix until well combined, scraping down the sides of the bowl. Add the egg, vanilla extract, orange juice, and orange zest and mix until well combined. Add the buttermilk and mix until combined, scraping down the sides of the bowl.
  4. Add the flour to the butter mixture and mix until combined.
  5. Add the chocolate chips and mix until evenly distributed.
  6. Pour the batter into the lined loaf pan. Spread the batter out evenly with a spatula.
  7. Bake at 350℉ for 40 minutes or until a knife inserted in the center of the bread comes out smooth.
  8. Let the bread cool completely before frosting it with ganache, about 1 hour. Set it in the refrigerator to speed up the process.
  9. Melt together over low heat, stirring consistently until chocolate has melted and heavy cream is incorporated. Careful not to overcook the chocolate as it will turn chunky and burns quickly.
  10. Promptly remove from heat and pour over the top of the cooled bread. Let the ganache set in the pan until completely cooled, about 2 hours. Set it in the refrigerator to speed up the process.

*Nutrition is auto-calculated by recipes generator.

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