Chocolate Chip Bread Recipe

Introduction

Chocolate Chip Bread is a delightful twist on a classic loaf, combining the soft texture of bread with the sweet indulgence of chocolate chips. Perfect for breakfast, snack time, or a simple dessert, this recipe is easy to make and sure to please chocoholics of all ages.

Ingredients

• 1 cup white granulated sugar (or light brown sugar)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• 1 cup milk (vitamin D, whole, 2%, or almond)
• ⅓ cup vegetable oil
• 1½ cups chocolate chips (semi-sweet, milk chocolate, or dark chocolate)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 1-pound loaf pan to prevent sticking.
2. Step 2: In a medium mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined. Set this dry mixture aside.
3. Step 3: In a large bowl or using a stand mixer, beat the egg, milk, and vegetable oil together until the mixture is smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until the batter is moist and combined. Avoid overmixing.
5. Step 5: Fold in 1¼ cups of the chocolate chips, reserving ¼ cup for topping the loaf.
6. Step 6: Pour the batter into the prepared loaf pan, filling it about two-thirds full. Sprinkle the remaining chocolate chips evenly on top.
7. Step 7: Bake in the center of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for about 10 minutes before removing and slicing.

Tips & Variations

• Try substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
• For a richer taste, use melted butter instead of vegetable oil.
• Add ½ teaspoon of cinnamon or a teaspoon of vanilla extract to enhance the flavor profile.
• If you don’t have a loaf pan, a muffin tin works well to make chocolate chip muffins instead.
• Use your favorite type of chocolate chips — white chocolate or peanut butter chips make delightful variations.

Storage

Store the chocolate chip bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped in foil and stored in a freezer bag for up to 2 months. Thaw at room temperature and warm slightly before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sugar substitute instead of granulated sugar?

Yes, you can substitute granulated sugar with an equal amount of a baking-friendly sugar substitute, but it may slightly affect the texture and sweetness. It’s best to use one that measures cup-for-cup like sugar.

What can I do if my bread isn’t fully cooked in the middle?

If the bread is still undercooked after the recommended baking time, cover the top loosely with foil to prevent over-browning and continue baking in 5-minute increments until a toothpick comes out clean.

Chocolate Chip Bread Recipe

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★★★★★

4.4 from 51 reviews

• Author: Lily
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x

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Description

This Chocolate Chip Bread is a moist and delicious quick bread that combines the comforting flavors of chocolate chips and a tender crumb. Perfect for breakfast, an afternoon snack, or dessert, this easy-to-make loaf uses simple pantry staples and bakes to golden perfection with melty chocolate throughout.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup white granulated sugar (or light brown sugar)
• 2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 large egg
• 1 cup milk (vitamin D, whole, 2% or almond)
• ⅓ cup vegetable oil

Add-ins

• 1½ cups chocolate chips (semi-sweet, milk chocolate or dark chocolate)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 1-pound loaf pan thoroughly to prevent sticking. Alternatively, you can line it with parchment paper if preferred.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the sugar, all-purpose flour, baking powder, and salt until well mixed. Set this dry mixture aside for now.
3. Mix Wet Ingredients: In a large bowl or using a stand mixer, beat together the egg, milk, and vegetable oil until the mixture is smooth and uniform in texture.
4. Combine Wet and Dry: Gradually add the dry mixture into the wet mixture, gently stirring just until the batter is moist and combined. Avoid overmixing to keep the bread tender.
5. Fold in Chocolate Chips: Gently fold in 1¼ cups of the chocolate chips to the batter, reserving ¼ cup for topping the loaf.
6. Fill and Top Pan: Pour the batter into the prepared loaf pan, filling it about two-thirds full to allow room for rising. Sprinkle the reserved ¼ cup of chocolate chips evenly on top.
7. Bake: Place the loaf pan in the center of the preheated oven. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
8. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before slicing. This resting time helps the bread set up for easier slicing.

Notes

• You can substitute the loaf pan with a muffin tin, but adjust baking time accordingly (approx. 20-25 minutes).
• Use any type of milk you prefer including dairy-free alternatives like almond milk.
• Light brown sugar adds a subtle caramel flavor compared to white sugar.
• Do not overmix the batter to ensure a tender crumb texture.
• For added texture, consider adding chopped nuts along with the chocolate chips.
• Store leftover bread covered at room temperature for 2-3 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Breads
• Method: Baking
• Cuisine: American

Keywords: chocolate chip bread, quick bread, chocolate chip loaf, easy bread recipe, chocolate chip baking