This Chocolate Chip Bread is the perfect balance of sweet and comforting, with moist, fluffy bread studded with melty chocolate chips in every bite. Whether you’re making it for breakfast, a snack, or a dessert, it’s an easy-to-make treat that’s sure to satisfy your sweet tooth. With simple ingredients and a few quick steps, you’ll have a warm, delicious loaf ready to enjoy in no time!
Personal Story & Background:
I first made this chocolate chip bread for a family gathering and it quickly became a favorite. I love how versatile this recipe is—it works for breakfast with a hot cup of coffee, or as a dessert after a cozy dinner. The best part? It’s so easy to make and the smell of it baking fills the house with a warmth that makes everything feel a little cozier. Whenever I want to treat myself (or anyone else), this is my go-to recipe. The combination of fluffy bread and gooey chocolate chips is just irresistible.
What makes this recipe even more special is how adaptable it is. You can change up the mix-ins—add nuts, swap the chocolate chips for dried fruit, or even use white chocolate for a different twist. It’s a perfect base recipe to experiment with depending on your mood or what you have in your pantry.
Ingredient Notes:
- All-Purpose Flour: This is the base of the bread and gives it structure. You can swap it with whole wheat flour for a heartier version, but note that it will change the texture slightly.
- Baking Powder: This helps the bread rise, giving it that fluffy, airy texture that makes each bite melt in your mouth.
- Sugar: A touch of sugar sweetens the bread, balancing the richness of the chocolate. You can use white or brown sugar, or even a mix of both for added depth of flavor.
- Butter: Butter adds moisture and richness, helping to create a tender, soft loaf. If you need a dairy-free version, you can use coconut oil or vegetable oil as a substitute.
- Egg: The egg helps bind the ingredients together and contributes to the bread’s fluffy texture. If you need an egg-free option, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) works well.
- Chocolate Chips: Of course, the star of the show! Use semi-sweet chocolate chips for a balanced sweetness, or go for milk chocolate or dark chocolate depending on your taste.
Substitutions:
- Dairy-Free: Use plant-based butter and non-dairy milk to make this bread dairy-free. You can also use dairy-free chocolate chips.
- Gluten-Free: For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum.
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, egg, and milk. Stir until well combined. The melted butter ensures the bread stays moist and tender.
Step 3: Add the Dry Ingredients
In a separate bowl, mix together the flour, baking powder, and a pinch of salt. Gradually add this mixture into the wet ingredients, stirring just until combined. Be careful not to overmix, as that can result in a denser loaf.
Step 4: Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter. Try to distribute them evenly throughout the mixture, but be careful not to overwork the dough.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean (or with just a few moist crumbs). Keep an eye on it, as ovens vary; if the top is browning too quickly, you can cover it loosely with foil.
Step 6: Cool and Slice
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once it’s fully cooled, slice and serve.
Expert Tips for the Best Results:
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture rather than a light, fluffy loaf.
- Toppings: For an extra indulgent touch, try drizzling a bit of melted chocolate on top of the bread once it’s cooled, or sprinkle a few extra chocolate chips on top before baking.
- Check for Doneness: If you’re unsure whether the bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. If it’s gooey, let it bake for a few more minutes.
Serving Suggestions:
This Chocolate Chip Bread is delicious on its own, but here are some fun ways to enjoy it:
- With Coffee: Serve a slice with your morning coffee or tea for a delightful breakfast or afternoon treat.
- With Ice Cream: For a decadent dessert, top a warm slice with a scoop of vanilla ice cream.
- Spread with Nut Butter: For a savory-sweet twist, try spreading almond butter or peanut butter on a slice of this bread.
Storage and Reheating Tips:
- Fridge: Store any leftover bread in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you can refrigerate it to keep it fresh longer.
- Freezer: You can freeze slices of the bread for up to 2 months. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. To thaw, just let it sit at room temperature for about an hour or microwave for 15-20 seconds.
Frequently Asked Questions:
Can I add nuts to this bread?
Absolutely! Walnuts or pecans would be a great addition. Fold them in with the chocolate chips for some crunch.
How can I make this bread less sweet?
You can reduce the sugar by 1/4 cup for a less sweet loaf, or swap some of the sugar with a natural sweetener like stevia or monk fruit.
Can I make this bread without chocolate chips?
Yes, you can skip the chocolate chips and add dried fruit, like raisins or cranberries, for a different twist. You could also try adding cinnamon or a swirl of peanut butter.
Conclusion:
This Chocolate Chip Bread is an absolute winner, whether you’re making it for a cozy breakfast or a sweet treat to share with friends. It’s soft, moist, and filled with pockets of gooey chocolate chips—what more could you ask for? I hope this simple yet delicious recipe becomes a staple in your kitchen, just like it has in mine. Let me know how it turns out, or if you try any fun variations. Enjoy every slice!
Print
Chocolate Chip Bread: A Sweet, Soft Slice of Heaven
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour – 1 hour 10 minutes
- Yield: 13–16 slices 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Bread is the perfect balance of sweet and comforting, with moist, fluffy bread studded with melty chocolate chips in every bite. Whether you’re making it for breakfast, a snack, or a dessert, it’s an easy-to-make treat that’s sure to satisfy your sweet tooth. With simple ingredients and a few quick steps, you’ll have a warm, delicious loaf ready to enjoy in no time!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1 cup milk (whole or 2%)
- 1/3 cup vegetable oil
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Combine Wet Ingredients: In a separate large mixing bowl, beat the egg, milk, and vegetable oil until thoroughly combined.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a denser loaf.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, reserving a handful to sprinkle on top of the batter before baking.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy.
Notes
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 6 months.
- Variations: Feel free to add nuts like walnuts or pecans for extra crunch, or substitute some of the chocolate chips with dried fruits for a different flavor profile.
Nutrition
- Serving Size: 1 slice (based on 16 slices per loaf)
- Calories: 321
- Sugar: 32g
- Sodium: 127mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
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