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!

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

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

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

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

Variations

  • Use your favorite chocolate chips – dark chocolate, semi-sweet, mini or chunks.
  • Add chopped nuts for extra texture.
A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

  • Mixer (You can also mix by hand)
  • Measuring Cups
  • Measuring Spoons
  • 1 Pound Loaf Pan
A chocolate chip loaf inside a gold loaf pan.

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.

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!
A chocolate chip loaf inside a gold loaf pan.

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!

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

How to Store

  • Room Temperature: This bread can be stored at room temperature for up to 2-3 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.
A chocolate chip bread loaf on a marble countertop, sliced for serving.

More Quick Bread Recipes

A chocolate chip bread loaf on a marble countertop, sliced for serving.
4.86 from 21 votes

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!
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, 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.
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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19 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!