Pumpkin Orange Chocolate Chip Bread with Orange Glaze
Prep time
Total time
Recipe type: Bread
  • 1½ cups whole wheat flour (I used Hodgson Mill)
  • 1 cup all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. kosher salt
  • 2 tsp. pumpkin pie spice
  • 2 tsp. orange zest (approximately the zest of 2 oranges)
  • 1 15oz. can pumpkin puree
  • 1 cup brown sugar
  • ⅓ cup plain Greek yogurt
  • 2 large eggs
  • 4 tbs. melted butter
  • ¼ cup fresh orange juice (approximately the juice of 1 orange)
  • 1 tsp. vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • Glaze:
  • ½ cup powdered sugar
  • 1 tsp. orange zest
  • 2 tbs. orange juice
  1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-5-inch loaf pan or 4 mini loaf pans.
  2. In a small bowl, whisk together whole wheat flour, all-purpose flour, baking soda, kosher salt, and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, and Greek yogurt. Add the orange juice, orange zest, and melted butter. Whisk to combine. Whisk in eggs and vanilla extract until incorporated.
  4. Fold the dry ingredients into the wet ingredients until just combined. Don't over mix. Fold in the chocolate chips.
  5. Scoop the mixture into the prepared loaf or mini loaf pans. If you're using a large loaf pan, bake for 50-60 minutes or until a tooth pick inserted into the center comes out clean. If you're using a mini loaf pan, bake for 30-35 minutes or until a tooth pick inserted into the center comes out clean.
  6. Remove from the oven and allow to cool in the pan on a wire rack for 30 minutes before. After removing, allow the loaf/loaves to cool completely on a wire rack.
  7. Glaze: In a small bowl, whisk together powdered sugar, orange zest, and orange juice until smooth. If the glaze is too thick to drizzle, add a touch more orange juice.
  8. Drizzle the glaze over the warm loaf/loaves. Serve.
Recipe by The Messy Baker Blog at http://themessybakerblog.com/2012/12/07/pumpkin-orange-chocolate-chip-bread-have-a-grain-holiday/