Name: Chocolate Chip Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup buttermilk; 1 ½ cups semisweet chocolate chips; 1 tablespoon all-purpose flour (for coating chocolate chips)

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A moist, buttery quick bread packed with rich chocolate chips in every bite, this Chocolate Chip Bread is one of those irresistible recipes I turn to again and again. With its golden crust and soft, tender interior, it makes the perfect companion for morning coffee, an afternoon snack, or even a sweet dessert.

Chocolate Chip Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup buttermilk

1 ½ cups semisweet chocolate chips

1 tablespoon all-purpose flour (for coating chocolate chips)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x5-inch loaf pan, or lining it with parchment paper for easy removal.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, I cream the butter and sugar together until it’s light and fluffy.

I add the eggs one at a time, beating well after each addition, then stir in the vanilla.

I alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the flour, mixing just until combined.

To prevent the chocolate chips from sinking, I toss them with a tablespoon of flour, then gently fold them into the batter.

I pour the batter into the prepared loaf pan, smoothing the top.

It bakes for 50–60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.

I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes about 10 slices.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories per slice: Approximately 320 kcal

Variations

I sometimes swap the semisweet chocolate chips for dark chocolate chunks for a richer flavor.

For a nutty twist, I add ½ cup of chopped walnuts or pecans.

Around the holidays, I like to mix in a dash of cinnamon or a pinch of nutmeg for a warm, spiced flavor.

I’ve even tried this with mini chocolate chips for more even distribution throughout the loaf.

Storage/Reheating

Once the bread is fully cooled, I store it in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months. To enjoy it again, I thaw it at room temperature or warm individual slices in the microwave for about 15–20 seconds.

FAQs

What kind of chocolate chips work best for this bread?

I use semisweet chocolate chips because they provide the right balance of sweetness and richness. Milk chocolate can be too sweet, while dark chocolate adds a more intense flavor.

Can I make this bread without buttermilk?

Yes, if I don’t have buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes.

How do I prevent the chocolate chips from sinking to the bottom?

I coat the chocolate chips in a tablespoon of flour before folding them into the batter. This trick helps them stay evenly distributed throughout the loaf.

Can I make this recipe gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour. I make sure it contains xanthan gum for best results.

How do I know when the bread is done baking?

I insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs (not wet batter), the bread is done.

Conclusion

This Chocolate Chip Bread is one of those comforting bakes I always come back to. It’s simple, satisfying, and full of nostalgic flavors. Whether I’m baking it for a lazy weekend brunch or slicing it up for a weekday snack, it never disappoints. Once you try it, I think it’ll become a favorite in your kitchen too.

Recipe:

Chocolate Chip Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A moist, buttery quick bread packed with rich chocolate chips, perfect for breakfast, snack, or dessert. Easy to make and always a crowd-pleaser.

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the flour. Mix until just combined.
Toss chocolate chips with 1 tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.