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.

A chocolate chip bread loaf on a marble countertop, sliced for serving.
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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!

A chocolate chip bread loaf on a marble countertop, sliced for serving.

Ingredients and Substitutions

Chances are you already have everything you need to make this delicious bread!

Ingredients for chocolate chip bread laid out on a marble surface
  • 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

Gold bakeware on a marble surface

Tools to Use

Two different gold loaf pan sizes on a white marble surface

Loaf Pan Sizes

Not sure which loaf pan to use or how to adapt? Get all the details here!

A chocolate chip loaf inside a gold loaf pan.

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 and fill 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!
A chocolate chip loaf inside a gold loaf pan.
A chocolate chip bread loaf on a marble countertop, sliced for serving.

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.
A chocolate chip bread loaf on a marble countertop, sliced for serving.

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.

A chocolate chip bread loaf on a marble countertop, sliced for serving.
4.89 from 26 votes

Chocolate Chip Bread

Sweeten your day with a slice of Chocolate Chip Bread – it's as easy to make as it is to devour!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12
Pin Rate Print

Ingredients  

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
    A white mixing bowl with flour and a whisk, placed on a marble countertop
  • 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.
    Flour and other dry ingredients inside a glass mixing bowl
  • Fold in chocolate chips, reserving ¼ cup for the top of the loaf.
    1½ cups chocolate chips
    Chocolate chip bread batter in a clear glass mixing bowl
  • 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.
    Chocolate chip loaf batter inside a gold loaf pan prior to baking.

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.
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

  1. Prep – Grease loaf pan and preheat oven.
  2. Mix – Combine dry ingredients. Gradually add wet ingredients until moist.A white mixing bowl with flour and a whisk, placed on a marble countertop Flour and other dry ingredients inside a glass mixing bowl
  3. Add Chocolate Chips Chocolate chip bread batter in a clear glass mixing bowl Chocolate chip bread batter in a clear glass mixing bowl
  4. Fill and Bake Chocolate chip loaf batter inside a gold loaf pan prior to baking.
A chocolate chip bread loaf on a marble countertop, sliced for serving.

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29 Comments

  1. 5 stars
    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!

  2. 4 stars
    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.

    1. 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.

  3. 5 stars
    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!

    1. 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!

      1. I was so disappointed. I doubled the recipe and it didn’t turn out at all. The top got done the choc chips sunk to the bottom. It did have good flavor.

        1. Hi Beth! I’m sorry to hear you are disappointed. Doubling the recipe and or altering vessel size changes bake time. Any time bread (or cake) sinks, it was not baked long enough. I recommend using the toothpick test. Once a toothpick inserted into the middle of the loaf comes out clean, it is done.