Why You’ll Love This Recipe
This chocolate chip bread is simple, satisfying, and made with basic pantry ingredients. It bakes up with a golden crust and a soft, buttery interior that’s studded with chocolate chips throughout. It’s quick to mix, doesn’t require a mixer, and is great for making ahead. Plus, it freezes beautifully, making it ideal for meal prepping or sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Milk
- Unsalted butter (melted and cooled)
- Vanilla extract
- Semi-sweet chocolate chips
- Optional: turbinado sugar for topping
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk the eggs, sugar, milk, melted butter, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Fold in the chocolate chips gently, reserving a few to sprinkle on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips and optional turbinado sugar over the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 30 minutes
Total time: about 1 hour 45 minutes
Variations
- Mini loaves or muffins: Divide batter into mini loaf pans or muffin tins and adjust bake time accordingly.
- Add nuts: Stir in chopped walnuts or pecans for a nutty crunch.
- Brown butter version: Use browned butter for added depth of flavor.
- Mix chocolate types: Use a mix of dark, milk, or white chocolate chips.
- Cinnamon swirl: Add a layer of cinnamon sugar in the middle for a cozy twist.
Storage/Reheating
Store chocolate chip bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic wrap and foil or place slices in a freezer-safe bag for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.
FAQs
Can I use mini chocolate chips?
Yes, mini chips work well and distribute more evenly throughout the bread.
How do I keep the chocolate chips from sinking?
Toss the chips in a tablespoon of flour before folding them into the batter.
Can I use oil instead of butter?
Yes, use an equal amount of neutral oil like vegetable or canola oil for a slightly different texture.
Why is my bread dry?
Overbaking is the most common cause. Check for doneness a few minutes early and don’t overmix the batter.
Can I make this bread dairy-free?
Use dairy-free chocolate chips and swap the butter and milk with plant-based alternatives.
Can I reduce the sugar?
Yes, but reducing sugar may slightly affect texture and sweetness. You can try cutting back by 1/4 cup.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Can I add banana?
Yes, mashed banana can add moisture and flavor. Use about 1/2 cup and reduce the milk slightly.
What kind of milk works best?
Whole milk gives the richest texture, but any milk—including almond or oat milk—can be used.
How long does the bread last?
At room temperature, it’s best within 3 days. Refrigerated, it lasts up to 5 days, and frozen up to 2 months.
Conclusion
Chocolate chip bread is a comforting, versatile treat that’s easy to whip up and impossible to resist. Whether you enjoy it as a quick breakfast, a sweet snack, or a simple dessert, this moist loaf with melty chocolate chips will become a staple in your baking rotation. Make a loaf today and enjoy the warm, homemade goodness in every slice.
PrintChocolate Chip Bread
Chocolate chip bread is a soft, moist quick bread loaded with semi-sweet chocolate chips. It’s a cozy, sliceable treat that tastes like a chocolate chip cookie in loaf form—perfect for breakfast, dessert, or snacking.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping, optional)
- Optional: 1 tbsp turbinado sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together eggs, sugar, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Fold in chocolate chips, reserving a few for the top if desired.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and optional turbinado sugar.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss chocolate chips with a tablespoon of flour before adding to prevent sinking.
- Use mini chips for more even distribution.
- Brown the butter before adding for extra depth of flavor.
- Try using a mix of chocolate chips for variety.
- Freeze individual slices for quick snacks or breakfasts.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
