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It’s the ultimate breakfast + snack + dessert combo… it’s chocolate chip bread. With a tender crumb and the perfect balance of textures, this chocolate chip loaf is great for a gift, too!
This is a moist, decadent quick bread recipe that is packed full of chocolate chips and love! It’s so easy to make that even a beginner can tackle this recipe.
Quick breads require no yeast, and just a few minutes of your time. Let’s make this fabulous chocolate chip bread and dig right in!
I am such a fan of quick breads – they are not only incredibly easy, but super delicious. This new chocolate chip bread recipe is no exception!
In fact, I’ve shared countless quick bread recipes, including a classic sweet bread, apple cinnamon bread and brown sugar bread that have been baked over a million times.
I’ve got a quick bread guide that will walk you through each and every recipe in my line-up, along with tips and tricks to enhance your baking experience!
While I do have an incredible chocolate chip pound cake in my line-up of popular loaf recipes, this chocolate chip bread is new, and much lighter and fluffier. It’s so simple, I promise you can tackle it even without baking experience!
Why You’ll Love this Chocolate Chip Bread
- Pantry ingredients (+ milk, eggs, cream cheese)
- Easier than making chocolate chip cookies!
- It slices beautifully!
- Great for breakfast, snacks and dessert
Ingredients and Substitutions
- White granulated sugar – To sweeten this chocolate chip loaf.
- All purpose flour – Some readers have had success making my Quick Breads using gluten free flour (1 to 1 ratio), but I haven’t personally tested it. No need to sift.
- Baking powder – The leavening agent that makes this bread rise to perfection, without the fuss!
- Salt – To balance out the sweet in this recipe.
- Egg – Size large is generally considered standard for baking purposes.
- Milk – Whole or 2% milk is generally best for baking.
- Vegetable Oil – To moisten this chocolate chip bread.
- Chocolate Chips – Semi-sweet or any other favorite chips.
Variations
- Use your favorite chocolate chips – dark chocolate, semi-sweet, mini or chunks.
- Add chopped nuts for extra texture.
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
Baking Alternatives
- Mini Loaves – Try this recipe in mini loaf pans, 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, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Tips
- Need help with baking substitutions? Check out my free printable Baking Substitutions Guide.
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
How to Store
- Room Temperature: This bread can be stored at room temperature for up to 3-4 days. Wrap it as air tight as possible to preserve!
- Refrigerate: Store in the fridge, wrapped airtight, for up to 5-6 days.
- Freezer: Store it in the freezer for up to 6 months in an airtight bag or plastic wrap. I do both to prevent any freezer odors from seeping in.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
Dietary Considerations
- Vegetarian
- Nut Free
- To Make Gluten Free – Substitute with a 1:1 gluten free flour alternative.
More Quick Bread Recipes
Quick Breads
Chocolate Chip Bread
It's the ultimate breakfast + snack + dessert combo… it's chocolate chip bread. This is a moist, decadent quick bread recipe that is packed full of chocolate chips and love!
Yield
Ingredients
- 1 cup white granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk (whole or 2%)
- ⅓ cup vegetable oil
- 1½ cups chocolate chips semi-sweet or any other favorite
Instructions
- Preheat oven to 350°F. Grease a 1 pound loaf pan (or see alternatives in notes).
- In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
- In a large mixing bowl or stand mixer, beat egg, milk and oil.
- Gradually add dry mixture to wet mixture, stirring together until just moist.
- Fold in chocolate chips, reserving ¼ cup.
- Pour batter into loaf pan. Top with remaining chocolate chips. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Tips
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s done.
- Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
Nutrition Information
Calories: 321kcal (16%), Carbohydrates: 49g (16%), Protein: 4g (8%), Fat: 12g (18%), Saturated Fat: 4g (20%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg (6%), Sodium: 127mg (5%), Potassium: 160mg (5%), Fiber: 1g (4%), Sugar: 32g (36%), Vitamin A: 109IU (2%), Vitamin C: 0.1mg, Calcium: 100mg (10%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Melanie says
This bread is absolutely delicious and amazingly quick and easy to make. I made a big mistake, though. I was excited to try it and did not allow the bread to cool long enough before removing it from the loaf pan. It completely fell apart while I was extracting it. We are still eating it and enjoying it — out of bowls and not by the slice. 🙂 I will make this bread again and exercise greater patience next time!
nina says
this is our go to bread!ive now baked several all sooo tasty about 45 minutes does the trick thanks
Debbie says
Made this bread today. The recipe was quite easy and it came out pretty good.
My only complaint is the bake time. Recipe called for 50-60 minutes. I took it out after 38 minutes in my gas oven. Glad I checked, any longer and it would have burned. It was well done but edible. I gave it 4 stars because of the stated bake time.
Julie Blanner says
That’s surprising – I have over 35 variations of this sweet bread recipe and if anything, readers have to add bake time. An internal oven thermometer is helpful to ensure accuracy in oven temperature.
nina says
baking powder not baking soda
Linda Kelley says
This is amazing bread!! Just wanted to make sure:is it 1T baking soda or 1 tsp?
(it sunk in middle & i wanted.to find oit what i did wrong)
It still tastes so goodThanks!
Julie Blanner says
Oh no! The recipe is correct as written, unfortunately it sounds like it was underbaked. Insert a toothpick into the center of the loaf. When it comes out clean, it is done. Enjoy!
Melody says
Can I make this in mini loafs. Christmas gift making time soon
Julie Blanner says
Absolutely! Enjoy!