This delicious chocolate chip loaf recipe is so good that it makes it easy to not hit the snooze button when the alarm goes off at 5am. Okay, maybe that’s an exaggeration. But this chocolate chip quick bread will make your mornings sweeter and the 5am alarm slightly less painful. At least once you’ve made it to the kitchen.
Reasons To Make Chocolate Chip Bread:
- It’s quite possibly the best quick bread you’ll ever have!
- This bread is perfect for dessert or a delicious afternoon snack.
- Readers have commented, “Amazing recipe- was easy enough for a first-time baker to make and it really built my confidence.”
- Not only is it delicious, it’s incredibly easy to make. New to baking? Don’t worry, you can do this!
An Easy Quick Bread
I’m a breakfast person. I always have been. I hear people talking about skipping breakfast and I’m like, WHAT DO YOU MEAN SKIP BREAKFAST??? WHY??? Breakfast is pretty much the main reason I get out of bed in the morning. And it has been, my entire life. Hungry girl problems.
I am not a breakfast skipper. I am a “do not talk to me, interact with me, or look at me until I’ve had my breakfast” type of person. I think about breakfast before I fall asleep. I think about breakfast when I don’t fall asleep (oh hey insomnia!).
It doesn’t matter if it’s a bowl of oatmeal, eggs or a yummy chocolate chip bread like this, I’m pretty laser focused on spending some quality time with it immediately after leaving my bed. Food first. Life next.
Breakfast skipping, seriously, how is that a thing. Or when someone says, I forgot to eat breakfast, I’m like forgot? I mean I might forget that I already ate breakfast, and then eat second breakfast, at which point I’m bordering on becoming a Hobbit, but I’m never going to forget to eat breakfast (or lunch, or dinner, the struggle is real…).
Typically I’m all about the whole grains in my breakfast breads, and bake most of my quick breads and muffins with whole wheat flour. They aren’t quite as decadent, but you know, fiber, protein, all that good stuff.
But guess who forgot to buy whole wheat flour at the store? Guilty as charged. So this chocolate chip quick bread was made with all purpose flour. I almost forgot how crazy fantastic all purpose flour is in breads. It’s kind of like eating buttery clouds for breakfast. With chocolate. It’s GOOD.
Chocolate Chip Loaf
Chocolate Chip Loaf
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tablespoons butter softened
- 2/3 cup sugar
- 3 large eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1/2 cup chocolate chips I prefer minis
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl using your mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Mix well.
- Add half the dry mixture to the wet mixture and stir until just combined. Add half the buttermilk and stir until just combined. Repeat with remaining ingredients. Do not over mix, you just want to make sure the dry and wet ingredients are combined. Fold in chocolate chips.
- Spoon batter into a 9x5 loaf pan that has been coated with non-stick spray.
- Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out almost clean . Remove from oven and allow to cool on a wire cooling rack . Remove from pan and enjoy!
Video
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
If you like breakfast, and things like chocolate chips, then I feel like you are a kindred spirit. Oh, wait, I meant check out these recipes you might enjoy!
Oatmeal Chocolate Chip Cookie Muffins
Chocolate Chip Cookie Pancakes
Tammy says
My girls and I love this recipe! Thanks for sharing.
Kelly obrien says
Can you send me a cookie dough loaf please
Stephanie, One Caring Mom says
I’m a sucker for anything with chocolate chips so I can’t wait to try this. We’re going camping tomorrow so I’ll have to make a loaf of this for a quick, easy breakfast! Thanks!!
Christi says
Hope you enjoy it Stephanie, it’s probably one of the recipes I make the most often for my family!
Edith says
Sorry, I meant baking soda instead baking powder
Christi says
Hi Edith, for this recipe to get the correct rise, you are going to need baking powder. While you can make it with just baking soda, you will probably get a flatter, denser loaf. Hope that helps!
Edith says
Can I use baking sosa only I donāt have baking powder
Laura says
Do you know if this bread will freeze well?
Dee says
Anyone make these into mini loaves? How long did you bake them for?
Catherine says
I made them in mini loaves this afternoon. 30 minutes worked perfectly.
Maggie says
I just found this website because I was craving the sweetbreads sold at the Ohio renaissance festival. You are my hero and exactly the kind of adult I aspire to be, as I am quite new to this adulting business. Thank you!
Christi says
Awe, Maggie, that’s so sweet. I’m not entirely sure I do a stellar job at adulting most days, so you totally made me smile. Hope you enjoy the recipe, it’s one of our favorites!
Erin says
Omg!! That is the exact reason I came here too! I dunno where that bread is made at so I figured I’d try making it myself! That’s funny someone else thinks that chocolate loaf at the Ren Faire is as good as I think it is! š
Chantal says
Lol, I’m totally the same. B-line for the kitchen to get my brekky, and do not talk to me until I’ve at least gotten rid of the hunger pains. Unfortunately I’m a mom of 4, soon to be 5 and it doesn’t always go down like that. But let’s just say I totally hear you. This recipe sounds fantastic and just what I am looking for. Unfortunately I can only use the big chocolate chips right now, but hopefully they will distribute well…I may try the flour trick. Also, I’m going to try using maybe a 1/2 cup brown flour in there. I’ll comment later and tell y’all how it all worked out.
Sandi says
Hi,
This may seem like a silly question, but is the butter unsalted or salted?
The only bread pan I have is the 8×4. How much do I fill it,so it doesn’t overflow?
Thank you.
Christi says
Hi Sandi, either, in my personal opinion salted vs unsalted is a matter of taste. I’d fill your pan between 2/3 and 3/4 of the way full. If I’m every worried something might overflow, I stick a cookie sheet under it, just to be safe. š