Chocolate Chip Bread is everything you love about chocolate chip muffins baked into a delicious quick bread for breakfast, snack, dessert or giftable loaf! It’s made with staple ingredients in just 5 minutes hands on time!
Chocolate Chip Bread is a delightful twist on my popular Sweet Bread recipe that has been made over a million times! It’s packed with delicious chocolate chips that add amazing flavor and texture!
It’s so easy, even kids and beginner bakers can whip up an amazing loaf! Through the years I have developed over 35 quick bread recipes filled with foolproof tips to make them picture perfect with a tender crumb.
Chocolate Chip Bread
Chocolate Chip Bread is lighter and fluffier than Chocolate Chip Pound Cake. If you love the center, it’s even better than Chocolate Chip Muffins! It’s perfectly acceptable to enjoy for breakfast and freezes well, too!
It has a beautiful slice and a tender crumb. Serve it warm for the melty goodness of a chocolate chip cookie or at room temperature. Either way, you’ll crave more!
Ingredients and Substitutions
Chances are you already have everything you need to make this delicious bread!
- White Granulated Sugar – Sugar sweetens the loaf. To mimic the taste of a chocolate chip cookie, substitute with light brown sugar (similar to my Brown Sugar Bread)
- All Purpose Flour – You can substitute 1 to 1 gluten free flour if needed (results slightly vary).
- Baking Powder – The leavening agent that makes this bread rise to perfection, without the fuss!
- Salt – A pinch of salt balances the sweetness and brings out all the other flavors.
- Egg – A large egg binds the ingredients together.
- Milk– Use the heaviest milk you have on hand, but any milk, even almond milk to make it dairy free, works well.
- Vegetable Oil – Vegetable oil makes this bread incredibly moist. Substitute canola oil or melted unsalted butter (allow to cool), if needed.
- Chocolate Chips –Use your favorite chocolate chips; dark chocolate, semi-sweet, mini or chunks.
Variations
- Add 1/2 cup chopped nuts (walnuts or pecans).
- Cover with Glaze or Cream Cheese Glaze.
Tools to Use
- Mixeror Mixing Bowl and Spatula
- Measuring Cups and Measuring Spoons
- Large Loaf Pan, Ceramic Mini Loaf Pans (5.23″ x 3.54″ x 2.16″ size), Mini Ceramic Loaf Pans or Paper Loaf Pans
Loaf Pan Sizes
Not sure which loaf pan to use or how to adapt? Get all the details here!
READ MORE
Baking Alternatives
- Mini Loaves– Miniature loaves are perfect for gifting! Bake 40 minutes for 6 miniature loaf pans or until a toothpick inserted into the center of the loaf comes out clean.
- Make Muffins– If you prefer to make them into mini muffins, grease miniature muffin tins andfill each 2/3 full. Bake 12 minutes or until slightly golden on the edges and set in the center.
- Make it Ornate– Bake it in an ornate loaf pan with no added effort!
Tips
- Don’t Overfill Loaf Pan– Fill 2/3 full to compensate for rise.
- Don’t Overbake – Watch bake time carefully. Insert a toothpick in the center. When it comes out clean, it’s done.
How to Store
- Room Temperature – Cover tightly with plastic wrap and store at room temperature up to 3 days.
- Refrigerate – Cover tightly with plastic wrap and refrigerate up to 5 days for maximum freshness.
- Freeze – Wrap tightly with plastic wrap and place in an airtight freezer bag. Freeze up to 6 months.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked read more at How to Store Banana Bread.
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Chocolate Chip Bread
By Julie Blanner
Sweeten your day with a slice of Chocolate Chip Bread – it's as easy to make as it is to devour!
Prep: 10 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
Servings: 12
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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
Preheat oven to 350°F. Grease a 1 pound loaf pan (or see alternatives in notes).
In a medium mixing bowl, whisk to combine sugar, flour, baking powder and salt. Set aside.
1 cup white granulated sugar, 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
In a large mixing bowl or stand mixer, beat egg, milk and oil until combined.
1 large egg, 1 cup milk, ⅓ cup vegetable oil
Gradually add dry mixture to wet mixture, stirring together until just moist.
Fold in chocolate chips, reserving ¼ cup for the top of the loaf.
1½ cups chocolate chips
Pour batter into loaf pan filled just ⅔ full. Top with remaining chocolate chips. Bake in the center of the oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes before slicing.
Julie’s Tips
Allow room to compensate for rise. This bread has a surprising rise, that gives it incredible texture. Do not fill loaf pan more than 2/3 full.
Bake time can vary based on your oven, size and color of your vessel, altitude and humidity. Watch bake time closely. When the edges are golden brown and the center appears to be set, remove from oven and insert a toothpick in the center. When it comes out clean, it’s done.
To store the loaf or a slice, cover with plastic wrap tightly up to 3 days at room temperature, 5 days refrigerated and if also placed in an airtight freezer bag, up to 6 months in the freezer. Remove and bring to room temperature or warm to serve.
Video
Calories: 321kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 127mg | Potassium: 160mg | Fiber: 1g | Sugar: 32g | Vitamin A: 109IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make Chocolate Chip Bread
- Prep – Grease loaf pan and preheat oven.
- Mix – Combine dry ingredients. Gradually add wet ingredients until moist.
- Add Chocolate Chips
- Fill and Bake
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