Chocolate Chip Bread Recipe

Introduction

Chocolate Chip Bread is a delightful twist on traditional quick bread, blending sweet chocolate chips into a moist, tender loaf. Perfect for breakfast or an afternoon treat, this recipe is simple to make and sure to satisfy your sweet tooth.

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 the oven to 350°F. Grease a 1 pound loaf pan or prepare an alternative pan as desired.
2. Step 2: In a medium mixing bowl, whisk together sugar, flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl or stand mixer, beat the egg, milk, and vegetable oil until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just moistened.
5. Step 5: Fold in 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 reserved chocolate chips on top.
7. Step 7: Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the bread to cool in the pan for about 10 minutes before slicing and serving.

Tips & Variations

• For a nutty twist, add ½ cup chopped walnuts or pecans to the batter.
• Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
• Use almond milk for a dairy-free version.
• Try different types of chocolate chips—dark, milk, or white—to vary the flavor.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week. To keep it longer, freeze wrapped bread for up to 3 months. Reheat slices gently in the microwave or toaster before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan for this bread?

Yes, you can use a 9×5-inch loaf pan or even muffin tins for mini loaves—just adjust the baking time accordingly, with muffins usually requiring less time.

What can I do if I don’t have vegetable oil?

You can substitute vegetable oil with melted butter, coconut oil, or a neutral-flavored oil like canola. Keep the same quantity for similar results.

Chocolate Chip Bread Recipe

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★★★★★

4.7 from 75 reviews

• Author: Marina
• Total Time: 1 hour to 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x

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Description

This delicious Chocolate Chip Bread is a sweet, moist loaf perfect for breakfast or a snack. Made with simple pantry ingredients including sugar, flour, and chocolate chips, it offers a delightful balance of sweetness and texture with a tender crumb and gooey chocolate throughout. Easy to prepare and bake, it’s great for sharing or enjoying with a cup of coffee or tea.

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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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 1-pound loaf pan thoroughly to prevent sticking. Alternatively, you can use parchment paper or a silicone loaf pan.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the sugar, all-purpose flour, baking powder, and salt until evenly combined. Set this dry mixture aside.
3. Combine Wet Ingredients: In a large mixing bowl or using a stand mixer, beat the egg, milk, and vegetable oil together until the mixture is smooth and well blended.
4. Add Dry to Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon until just moistened. 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.
6. Fill Pan and Bake: Pour the batter into the prepared loaf pan, filling it only about two-thirds full. Sprinkle the remaining chocolate chips evenly over the top of the batter. Place the pan in the center of the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and Serve: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

• You can substitute the 1 cup of sugar with light brown sugar for a richer flavor and moist texture.
• If you don’t have a 1-pound loaf pan, a slightly larger or smaller pan will work; adjust baking time slightly if needed.
• Milk alternatives such as almond milk work well for a dairy-free option.
• For a fun variation, add ½ cup chopped nuts like walnuts or pecans along with the chocolate chips.
• Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Category: Breads
• Method: Baking
• Cuisine: American

Keywords: chocolate chip bread, sweet bread, chocolate chip loaf, breakfast bread, easy bread recipe, homemade bread