Chocolate Chip Bread Recipe

Introduction

Chocolate Chip Bread is a delightful twist on classic quick bread, packed with mini chocolate chips for bursts of sweet flavor in every bite. This moist, tender loaf makes a perfect snack or breakfast treat that both kids and adults will love.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter (softened, 1 stick)
• 1 cup granulated white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk
• 4.5 ounces mini chocolate chips (approximately ¾ cup)
• Optional: 1.5 ounces mini chocolate chips (¼ cup) for sprinkling on top

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan to prevent sticking.
2. Step 2: In a small bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, beat the softened butter, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
4. Step 4: Gradually add the flour mixture and milk to the wet ingredients, alternating between the two and mixing gently until just combined.
5. Step 5: Fold the mini chocolate chips into the batter evenly.
6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top. If using, sprinkle additional mini chocolate chips on top.
7. Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• Add a teaspoon of espresso powder to the dry ingredients for a richer chocolate flavor.
• Use almond extract instead of vanilla extract for a different aromatic note.
• Try using half brown sugar and half white sugar for a deeper caramel taste.
• You can substitute any kind of milk—whole, 2%, almond, oat, or soy—depending on your preference.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week. Reheat slices in the microwave for about 15 seconds or toast them lightly to enjoy warm chocolate goodness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used; just be aware that they may melt differently and create larger pockets of chocolate in the bread.

Can I freeze Chocolate Chip Bread?

Absolutely. Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

Chocolate Chip Bread Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This delicious Chocolate Chip Bread is a moist and flavorful quick bread packed with mini chocolate chips, making it a perfect treat for breakfast or dessert. Made with simple ingredients like butter, sugar, eggs, and milk, it’s easy to prepare and sure to satisfy any sweet tooth.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 65-70 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup butter (softened, 1 stick)
• 1 cup granulated white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk (whole, 2%, or any plant-based milk)

Add-ins

• 4.5 ounces mini chocolate chips (¾ cup)
• OPTIONAL for sprinkling: 1.5 ounces mini chocolate chips (¼ cup)

Instructions

1. Preheat and prepare the pan: Heat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and lightly dust it with flour to prevent sticking.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter with the granulated sugar, egg, and vanilla extract until the mixture is smooth and well blended.
4. Combine batter: Alternately add the dry flour mixture and milk to the wet ingredients, mixing gently after each addition, just until combined to avoid overmixing.
5. Fold in chocolate chips: Carefully fold the mini chocolate chips into the batter to distribute them evenly throughout.
6. Bake: Pour the batter evenly into the prepared loaf pan. Optionally sprinkle extra mini chocolate chips on top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Add a teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
• Use almond extract instead of vanilla extract for a different flavor profile.
• For a caramel flavor, substitute half of the white sugar with brown sugar.
• Any type of milk works—whole milk, 2%, or plant-based options like almond, oat, or soy milk can be used.

Keywords: Chocolate Chip Bread, Quick Bread, Chocolate Bread, Easy Bread Recipe, Sweet Bread, Dessert Bread