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

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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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.

Swap semisweet chocolate chips with dark chocolate chunks for a deeper flavor.

Add ½ cup of chopped walnuts or pecans for a nutty twist.

Add a pinch of cinnamon or nutmeg for a spiced version, especially around the holidays.

Use mini chocolate chips for more even distribution.

To store, keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.