# 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.



A light, tender orange loaf studded with sugar-free chocolate chips and sweetened only with honey, baked in a bread tin.

Tag: honey-sweetened

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