Introduction

Chocolate Chip Bread is a delightful twist on classic quick bread, combining tender crumb with melty chocolate chips in every bite. Perfect for breakfast, snack, or dessert, this easy recipe is sure to become a favorite in your home.

A close-up view of a single thick slice of chocolate chip cake with a light golden brown top layer dotted with semi-melted dark chocolate chips. The soft, moist inside is pale yellow with more chocolate chips scattered evenly throughout. The cake slice rests on a white marbled surface, showing the light crumbly texture inside and a slightly firmer crust around the edges. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F. Grease a 1 pound loaf pan or prepare your preferred pan as noted below.
Step 2: In a medium mixing bowl, whisk together sugar, flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl or stand mixer, beat the egg, milk, and vegetable oil until well combined.
Step 4: Gradually add the dry mixture to the wet mixture, stirring gently until just moistened — do not overmix.
Step 5: Fold in chocolate chips, reserving ¼ cup to sprinkle on top of the loaf batter.
Step 6: Pour batter into the prepared loaf pan, filling it about two-thirds full. Sprinkle the remaining chocolate chips evenly on top.
Step 7: Bake in the center of the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool for 10 minutes in the pan before slicing and serving.

Tips & Variations

For a nutty crunch, add ½ cup chopped walnuts or pecans with the chocolate chips.
Use almond milk or oat milk to make this recipe dairy-free.
If you prefer a bundt cake shape, use a greased bundt pan and adjust baking time to about 45-55 minutes.
To enhance flavor, add 1 teaspoon of vanilla extract to the wet ingredients.

Storage

Store Chocolate Chip Bread wrapped tightly at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

A close-up view of five slices of chocolate chip bread arranged casually on a white marbled surface. The bread has a light golden-brown crust with a soft, pale yellow crumb inside, filled generously with irregular-sized dark brown chocolate chips scattered evenly throughout. The texture looks moist and slightly crumbly, with some crumbs visible around the edges. The slices are stacked and overlapping, showing both the top crust and the inner soft parts clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all purpose flour?

Yes, you can substitute whole wheat flour, but the bread will be denser and have a heartier flavor. Consider using half whole wheat and half all purpose for best texture.

Can I make this recipe vegan?

To make it vegan, replace the egg with a flax or chia egg (1 tablespoon ground flax/chia seeds mixed with 3 tablespoons water) and use plant-based milk. Ensure your chocolate chips are dairy-free.

Chocolate Chip Bread Recipe

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★★★★★

4.6 from 103 reviews

This easy and delicious Chocolate Chip Bread combines a moist, tender crumb with bursts of sweet chocolate chips in every bite. Perfect as a snack or a breakfast treat, this quick bread recipe is simple to make and sure to satisfy your chocolate cravings.

Author: Maya
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (approximately 10-12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

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

Add-ins

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 1-pound loaf pan thoroughly or use alternatives such as a silicone loaf pan or line the pan with parchment paper for easy removal.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the sugar, all-purpose flour, baking powder, and salt until evenly mixed. Set this dry mixture aside.
Mix Wet Ingredients: In a large mixing bowl or a stand mixer, beat the egg, milk, and vegetable oil together until the mixture is well combined and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined and the batter is moist; avoid over-mixing to keep the bread tender.
Add Chocolate Chips: Fold in the chocolate chips carefully, reserving ¼ cup to sprinkle on top of the batter later for an attractive finish and extra chocolate goodness.
Bake the Bread: Pour the batter into the prepared loaf pan, filling it about two-thirds full. Sprinkle the reserved chocolate chips on top. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before slicing and serving. This helps set the bread and makes slicing neater.

Notes

If you don’t have a 1-pound loaf pan, a 9×5-inch loaf pan is a good alternative.
You can substitute almond milk for dairy milk to make it dairy-free.
For variety, try different types of chocolate chips such as dark, semi-sweet, or milk chocolate.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

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