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.
Want to save this?
Enter your email below and I’ll send it directly to your inbox!
Please enable JavaScript in your browser to complete this form.

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 recipe collection that is full of tips and tricks to enhance your baking experience – and 30 incredible free recipes, too!

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

Chocolate Chip Bread

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 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.
Gold bakeware on a marble surface

Tools to Use

A chocolate chip loaf inside a gold loaf pan.
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!

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.
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

More Bread Recipes
A chocolate chip bread loaf on a marble countertop, sliced for serving.
4.87 from 23 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.

Explore More

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




27 Comments

  1. 4 stars
    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!

  2. 4 stars
    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?

    1. 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.

  3. 5 stars
    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:)