Description

This Chocolate Chip Bread is a moist and delightful quick bread blending the sweetness of chocolate chips with a tender crumb. Perfect for breakfast, brunch, or a comforting snack, it’s easy to prepare with simple pantry ingredients and bakes to a golden perfection with melty chocolate on top.

Ingredients

Scale

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

Other

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

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 1-pound loaf pan to prevent sticking. Alternatively, you can use parchment paper or a silicone loaf pan as detailed in the notes.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the sugar, all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
Combine Wet Ingredients: In a large mixing bowl or using a stand mixer, beat the egg, milk, and vegetable oil until the components are well combined and slightly frothy.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just moistened. Take care not to overmix to retain a tender crumb.
Fold in Chocolate Chips: Fold in 1¼ cups of the chocolate chips carefully, reserving ¼ cup for topping the bread before baking.
Fill Pan and Add Topping: Pour the batter into the prepared loaf pan, filling it about two-thirds full to allow room for the bread to rise. Sprinkle the remaining chocolate chips evenly on top.
Bake the Bread: 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 of the bread comes out clean or with just a few moist crumbs attached.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This resting period helps the bread set and makes slicing easier. Once cooled, slice and enjoy!

Notes

The loaf pan size is important; a 1-pound size works best for this recipe. If you don’t have one, a 9×5-inch loaf pan is a good alternative.
You can substitute milk with almond milk or other plant-based milk for a dairy-free version.
For variation, try mixing in nuts like walnuts or pecans with the chocolate chips.
Ensure not to overmix the batter to keep the bread light and fluffy.
Store leftover bread tightly wrapped to maintain freshness for up to 3 days at room temperature or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breads
Method: Baking
Cuisine: American

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