Tis the season to be jolly. That is the saying, right? I’m getting down right jolly with this Pumpkin Orange Chocolate Chip Bread with Orange Glaze. I made mini loaves that are perfect for gifting.

Well, if that’s the saying, then why isn’t there more jolly people in the world this time of year? Is it the fact that you have to brave the crowds for a gift that the manufacturer only made 50 of? Or, is it because you were patiently waiting for a parking spot, with your blinker on clearly claiming the spot yours, when someone swoops in and takes it from you? Maybe it’s all the shoppers talking on their cell phones and not paying attention to where they’re walking, running right into you without so much as an apology. Could it be the rude shopper that pushes you out of her way with her cart while you were looking at a shirt, not bothering to say excuse me? Or, is it because your cat won’t stop ringing the bell on your Christmas tree at night while you’re trying to sleep and you wake up groggy and sleep deprived?

I have good news, friends. There’s no need to go out into the wilderness and brave the elements when you can give the gift of food. Instead of buying holiday gifts, bake them. My mom and I decided to make and give homemade treats for the holidays. No braving the crowds, finding parking spots, or being run into by chatty Cathy. We’re going to relax in the comforts of our own homes in our penguin pjs while we sip  hot cocoa and whip up chocolate dipped rice krispie treats and mini bread loaves.

Hodgson Mill contacted me a few months ago and asked if I’d like to participate in their “Have a Grain Holiday” recipe contest. I couldn’t refuse a chance to be creative and bake up something delicious to give as gifts for the holidays, so of course I said yes. I decided to bake mini loaves of this Pumpkin Orange Chocolate Chip Bread with Orange Glaze. It’s studded with tons of creamy chocolate chips and topped with a zesty orange glaze.

These mini loaves are an adaptation of my pumpkin banana bread recipe, and they are amazing. Not only are they delicious, they’re healthy too. I used Hodgson Mill’s whole wheat flour and some Greek yogurt to give the recipe a healthy boost.

I really enjoyed using Hodgson Mill’s whole grain flour products. Each bag of their whole wheat flour is stone ground to preserve nutrients and taste. When you open up a bag of their whole wheat flour, you can see the bits of natural grain running throughout in various shades of tan. I decided to use their whole wheat flour and loved the toasted nutty flavor it added to these little loaves.

After making these loaves and giving a few of them away, I toasted the remaining slices for breakfast and added a smear of pumpkin butter for good measure. Talk about delicious!

I’m going to trim these loaves with ribbon and gift them to family and friends for the holidays. What says happy holidays better than a gift made from your own kitchen?

Print Recipe

Pumpkin Orange Chocolate Chip Bread with Orange Glaze

Yield: 4 mini loaves

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

Bread

  • 1 and 1/2 cups whole wheat flour (I used Hodgson Mill)
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons orange zest (approximately the zest of 2 oranges)
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1/4 cup fresh orange juice (approximately the juice of 1 orange)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups semi-sweet chocolate chips

Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice

Directions:

  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. Drizzle the glaze over the warm loaf/loaves. Serve.
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