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.
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!
Ingredients and Substitutions
Chances are you already have everything you need to make this delicious bread!
- 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
- Add 1/2 cup chopped nuts (walnuts or pecans).
- Cover with Glaze or Cream Cheese Glaze.
Tools to Use
- Mixer or Mixing Bowl and Spatula
- Measuring Cups and Measuring Spoons
- Large Loaf Pan, Ceramic Mini Loaf Pans (5.23″ x 3.54″ x 2.16″ size), Mini Ceramic Loaf Pans or Paper Loaf Pans
Loaf Pan Sizes
Not sure which loaf pan to use or how to adapt? Get all the details here!
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!
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.
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.
Chocolate Chip Bread
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
- 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
- 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.
- Fold in chocolate chips, reserving ¼ cup for the top of the loaf.1½ cups chocolate chips
- 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.
Julie’s Tips
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Explore More
More Quick Bread Recipes
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
Hi! I enjoyed this bread. It was drier than I like, but the taste was good. I did add a teaspoon of cinnamon (because I just like a hint of cinnamon and chocolate together) and next time I think I will subsitute mini choc chips only because of personal preference. Quick and no fuss recipe!
You didn’t add vanilla?
Hi Amy, that is correct, no vanilla in this recipe. Hope you enjoy!
This bread is delicious but mine came out dry. After 50 minutes baking, the top looked over done already but toothpick came out wet and cool so I put it back in a full 10 minutes with a tinfoil tent, maybe that was too long? Also, can you explain why this recipe uses a tablespoon of baking powder, it seems like a lot and I wonder if it adds to the dryness. You probably also can tell me the difference between using all baking powder or half baking soda as well. In general, what are some ways to make any cake more moist?
Hi Rebecca! I have over 35 sweet bread recipes (modification of this bread) with thousands of rave reviews. It’s a lot of batter, hence the amount of baking powder. I highly recommend using a gold touch pan or light baking dish (versus dark) to prevent the exterior from over baking. I also recommend an internal thermometer to ensure you’re oven is set to the desired temperature. often, the internal oven temp varies from what your oven tells you. In addition, bake your loaf in the center of the oven or use a convection oven for even baking.
I made this a few months ago and my whole family loved it!!! Absolutely delicious as a quick on-the-go breakfast in the car or an after school snack:)
Very good and very easy!