Description

This delightful Chocolate Chip Bread is a moist, sweet loaf perfect for breakfast, brunch, or an indulgent snack. Made with simple pantry staples like flour, sugar, eggs, and milk, it combines the comfort of classic quick bread with bursts of chocolate chips throughout. Easy to prepare and baked to golden perfection, this bread offers a tender crumb with melty chocolate surprises in every bite.

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour
1 cup white granulated sugar (or light brown sugar)
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), divided (reserve ¼ cup for topping)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 1-pound loaf pan thoroughly to prevent sticking. You can also use alternatives like parchment paper or silicone pans.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the sugar, all purpose flour, baking powder, and salt until evenly combined. Set this dry mixture aside.
Combine Wet Ingredients: In a separate large mixing bowl or using a stand mixer, beat the egg, milk, and vegetable oil together until the mixture is smooth and homogeneous.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is just combined and moist. Avoid overmixing to keep the bread tender.
Fold in Chocolate Chips: Gently fold in all but ¼ cup of the chocolate chips to distribute them evenly throughout the batter without breaking them.
Fill Loaf Pan and Top: 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 on top for an attractive, melty finish.
Bake the Bread: Place the loaf pan in the center of the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs, but no wet batter.
Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before slicing. This resting time helps the bread set and makes slicing easier.

Notes

You can substitute light brown sugar for white granulated sugar for a richer flavor.
If you prefer a dairy-free option, almond milk works well and keeps the bread moist.
Make sure not to overmix the batter to avoid dense bread; mix until just combined.
If you don’t have a 1-pound loaf pan, an 8×4 inch loaf pan is standard and will work perfectly.
Chocolate chips can be semi-sweet, milk, or dark chocolate depending on your taste preference.

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

Keywords: chocolate chip bread, quick bread, easy chocolate bread, baked chocolate chip loaf, sweet bread recipe