Studded with chocolate chips, this quick bread can be served as a midmorning snack or a not-so-sweet dessert.
Heat oven to 350 degrees F. Coat 3 small loaf pans (5 3/4 x 3 x 2 1/4 inches) with nonstick cooking spray.
Whisk together the flour, sugar, baking powder, salt and baking soda in large bowl. Make a well in the center of the flour mixture.
Whisk together the buttermilk, orange juice, melted butter, egg, orange rind and orange extract in medium-size bowl until well blended. Add buttermilk mixture to the well in the flour mixture all at once. Add 3/4 cup of the chocolate chips; stir together the flour mixture and the liquid just until the flour mixture is evenly moistened. Spoon the batter into the prepared pans, dividing evenly among the pans.
Bake the loaves in the 350 degree oven for about 45 minutes or until a toothpick inserted in the centers of the loaves comes out clean. Let the loaves cool in the pans on a wire rack for 5 minutes. Turn the loaves out onto the wire rack and let them cool completely.
Place the remaining chocolate chips in a microwave-safe glass cup. Microwave on high power for 1 minute. Stir the chocolate until a good drizzling consistency. Scrape into a small plastic food-storage bag. Snip off a small corner from the bag. Drizzle the chocolate over the loaves. Let stand until the chocolate is set. Makes 3 small loaves (6 slices each).