Chocolate Chip Bread | Julie Blanner

It’s the ultimate breakfast + snack + dessert combo… it is chocolate bread. With a tender crumb and the perfect balance of textures, this chocolate bread is also great as a gift!

This is a moist, decadent quick bread recipe that is loaded with chocolate chips and love! It is so easy to make that even a beginner can handle this recipe.

Quick breads require no yeast and only a few minutes of your time. Let’s make this amazing chocolate bread and dig right in!

I am such a fan of quick breads – they are not only incredibly easy, but super delicious. This new recipe for chocolate bread is no exception!

In fact, I’ve shared countless quick bread recipes, including a classic sweet bread, apple cinnamon bread and brown sugar bread that has been baked over one million times.

I have a quick bread guide which will walk you through each and every recipe in my series along with tips and tricks to improve your baking experience!

While I have an incredible chocolate chip pound cake in my selection of popular bread recipes, this chocolate bread is new and much lighter and fluffier. It’s so easy, I promise you can do it even without baking experience!

A chocolate loaf on a marble tabletop, sliced ​​for serving.

Why You’ll Love This Chocolate Chip Bread

  • Ingredients for pantry (+ milk, eggs, cream cheese)
  • Easier than making Chocolate chip cookies!
  • It cuts beautifully!
  • Great for breakfast, snacks and desserts

Ingredients and Substitutes

  • White granulated sugar – To sweeten this chocolate bread.
  • Flour for all purposes – Some readers have had success doing mine Quick breads uses gluten free flour (1 to 1 ratio) but I haven’t personally tested it. No need to aim.
  • Baking soda – The leavening agent that makes this bread rise to perfection, effortlessly!
  • Salt – To balance the sweetness 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 bread.
  • Chocolate Chips – Semi-sweet or other favorite chips.
Ingredients for chocolate 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.

An array of gold cake pans, loaf pans and muffin 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

Buy now

A chocolate loaf inside a gold loaf pan.

How to make chocolate bread

  1. Preparation – Grease the loaf pan and preheat the oven.
  2. Mix – Mix the dry ingredients. Gradually add wet ingredients until moist.A white mixing bowl with flour and a whisk, placed on a marble table top Flour and other dry ingredients in a glass bowl
  3. Add chocolate chips Chocolate chip bread dough in a clear glass mixing bowl Chocolate chip bread dough in a clear glass mixing bowl
  4. Fill and bake Chocolate bread dough in a gold loaf pan before baking.

Baking alternatives

  • Mini bread – Try this recipe mini loaf pans, perfect for a gift! Bake for 40 minutes in 6 mini 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 mini muffin tins and fill each one 2/3 full. Bake for 12 minutes.
  • Make it ornate – Alternatively, you can also bake it in a decorated loaf tin with the same minimal effort!
A chocolate loaf inside a gold loaf pan.

Tips

  • Do you need help with back replacements? Check out my free printable Replacement guide.
  • Do not overfill your loaf tin – Fill 2/3 up to compensate for the rise.
  • Use the toothpick test – Insert a toothpick in the middle. When it comes out clean, it’s done.
  • Use the correct loaf tin – Learn more about Bread pan sizes here.

Scale up, down or replace? You will love this printable Measurement conversion chart!

A chocolate loaf on a marble tabletop, sliced ​​for serving.

How to store

  • Room temperature: This bread can be stored at room temperature for up to 3-4 days. Pack it as airtight as possible to preserve it!
  • Cool down: Store in the refrigerator, airtightly wrapped, 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 freezer odors from entering.

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
  • Free of nuts
  • To make gluten-free – Substitute with a 1:1 gluten-free flour alternative.
A chocolate loaf on a marble tabletop, sliced ​​for serving.

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More quick bread recipes

Quick breads

A chocolate loaf on a marble tabletop, sliced ​​for serving.

Chocolate chip bread

Preparation time 10 mine

Cooking time 50 mine

Total time 1 Sir

It’s the ultimate breakfast + snack + dessert combo… it’s chocolate bread. This is a moist, decadent quick bread recipe that is loaded with chocolate chips and love!

Avoid your screen going dark

Instructions

  • Preheat oven to 350°F. Grease a 1-pound loaf pan (or see alternatives in notes).

  • In a medium bowl, mix sugar, flour, baking powder and salt. Set aside.

  • Whisk eggs, milk and oil in a large bowl or mixer.

  • Gradually add the dry mixture to the wet mixture and mix until evenly moistened.

  • Fold in chocolate chips, reserving ¼ cup.

  • Pour the dough into the loaf tin. Top with the remaining chocolate chips. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before carving.

Tips

  • Do not overfill your loaf tin – Fill 2/3 up to compensate for the rise.
  • Use the toothpick test – Insert a toothpick in the middle. When it comes out clean, it’s done.
  • Use the correct loaf tin – Learn more about Bread pan sizes here.

Nutrition information

Calories: 321kcal (16%), Carbohydrates: 49g (16%), Protein: 4g (8%), fat: 12g (18%), Saturated Fat: 4g (20%), Polyunsaturated fat: 4g, Monounsaturated fat: 2g, Trans fat: 0.1g, Cholesterol: 18mg (6%), Sodium: 127mg (5%), Potassium: 160mg (5%), Fiber: 1g (4%), Sugar: 32g (36%), Vitamin A: 109IU (2%), Vitamin C: 0.1mg, Calcium: 100mg (10%), Iron: 1mg (6%)





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