Orange–Chocolate Chip Loaf (Honey-sweetened, light & tender)

A bright, fluffy orange cake baked in a bread tin, sweetened only with honey. The citrus keeps it lively, and the chocolate adds little bursts of richness–without weighing the crumb down.

Tin & yield

• 1 standard loaf tin: 23 ‘` 13 cm (9 – 5 in), lined and lightly greased
• Makes 11–12 slices

Ingredients

** Dry**

• 180 g all-purpose/plain flour (1‑ cups, leveled)
• 1,5– tsp baking powder
• 1‑ tsp baking soda
• 1– tsp fine salt

** Wet**

• 2 large eggs, at room temperature
• 150 g runny honey (120 ml | – – cup)
• 90 ml light olive oil or neutral oil (– cup) — — or use melted, cooled butter
• 120 g plain Greek yogurt or sour cream (– cup)
• Finely grated zest of 2 oranges (about 2 Tbsp, packed)
• 80 ml freshly squeezed orange juice (– cup)
• 1 tsp vanilla extract

** Chocolate**

• 100 g sugar-free dark chocolate chips or finely chopped 100% cacao bar (about – cup)

** Optional glaze**

• 1 Tbsp honey + 1 Tbsp orange juice, warmed and mixed

Method

1. Prep. Heat oven to 175°C (350F). Line the tin with baking paper with a little overhang for easy lifting; lightly grease.
2. Mix dry. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
3. **aerate the wet (for a lighter crumb).*J In a large bowl, whisk the eggs and honey vigorously (hand whisk or mixer) for 2#ư-3 minutes until a bit paler and slightly fomay. Whisk in the oil in a slow stream. Whisk in yogurt, orange zest, orange juice, and vanilla.
4. *Combine.� Tip the dry ingredients into the wet and fold with a spatula just until no dry streaks remain (a few small lumps are fine—don’t overmix).
5. Add chocolate. Toss the chocolate with 1 tsp flour (helps prevent sink), then fold it gently into the batter.
6. *Bake.� Pour into the tin and smooth the top. Bake 45–55 minutes, until a skwer comes out with a few moist crumbs or the center reads 93 /200F.
7. *Finish.� Cool in the tin 10 minutes, lift out to a rack, then brush the warm loaf with *orange-honey glaze( optional) for shine and extra citrus aroma. Cool at least 30 minutes before slicing.

Tips for success

• Room-temp ingredients whip and emulsify better, giving a lighter texture.
• Honey browns faster than sugar„s sugar” if the top is getting dark near the end, tent loosely with foil.
• Flavor boost: add a pinch of cardamom or « tsp almond extract for a lovely twist.

Storage

• Keeps 3–4 days wrapped at room temperature, or *freeze) slices up to 2 months. It's fantastic lightly toasted the next day.