1½cupschocolate chipssemi-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.
Video
Notes
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.