Go Back
Hyper-realistic two slices of chocolate rhubarb orange bread on a white plate, pale golden quick bread crumb, no cocoa powder, white chocolate chips as the chocolate element, vivid pink rhubarb pieces, fine orange zest flecks, white marble kitchen counter, bright white kitchen background, soft natural window light, clean crisp editorial food photography, realistic tender crumb texture, no dark chocolate, no brown chocolate batter, no text, no watermark

Chocolate Rhubarb Orange Bread

InsiderMama.com
This chocolate rhubarb orange bread is soft, bright, and filled with tart rhubarb, creamy white chocolate chips, and fresh orange zest. It’s a simple quick bread with a golden crumb, sweet-tart flavor, and a bakery-style finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour for tossing with the rhubarb
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 cups chopped rhubarb cut into 1/2-inch pieces
  • 3/4 cup white chocolate chips
  • 2 tablespoons white chocolate chips for the top
  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice

Instructions
 

  • Heat the oven to 350°F.
  • Grease a 9x5-inch loaf pan.
  • Line the loaf pan with parchment paper, letting two sides hang over the pan.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  • In a large bowl, whisk the melted butter and sugar until smooth.
  • Add the eggs, sour cream, milk, vanilla extract, orange zest, and orange juice.
  • Stir the wet ingredients until combined.
  • Add the dry ingredients to the wet ingredients.
  • Stir gently until only a few flour streaks remain.
  • Place the chopped rhubarb in a small bowl.
  • Toss the rhubarb with 1 tablespoon flour.
  • Fold the rhubarb and 3/4 cup white chocolate chips into the batter.
  • Spread the batter into the prepared loaf pan.
  • Sprinkle 2 tablespoons white chocolate chips over the top.
  • Bake for 55 to 65 minutes.
  • Check the loaf with a toothpick near the center.
  • The toothpick should come out with moist crumbs, not wet batter.
  • Tent the loaf loosely with foil if the top browns too fast.
  • Cool the bread in the pan for 15 minutes.
  • Lift the bread out of the pan using the parchment paper.
  • Cool the bread fully before slicing.
  • For the optional glaze, mix the powdered sugar with orange juice until smooth.
  • Drizzle the glaze over the cooled loaf.
  • Let the glaze set before slicing.