Chocolate Chip Bread
This chocolate chip bread is a tender, moist quick bread that tastes like a cross between cake and bread, loaded with pockets of melted semisweet chocolate chips. Made in just one bowl with simple pantry staples, it comes together in about 10 minutes of prep time and bakes to a golden-brown loaf with a soft, rich crumb — no yeast, no kneading, no waiting required.
Equipment
- 9x5-inch loaf pan - Lighter-colored pan recommended to prevent over-browning
- Large mixing bowl - For combining wet ingredients
- Medium mixing bowl - For whisking dry ingredients
- Whisk
- Electric mixer - Or a sturdy wooden spoon if mixing by hand
- Rubber spatula - For folding in chocolate chips and scraping bowl
- Measuring cups and spoons
- Cooling rack - Allows air circulation to prevent soggy bottom
- Toothpick or cake tester - For checking doneness
- Parchment paper - (optional) For easy loaf removal
- Oven thermometer - (optional) Recommended to verify oven accuracy
- Instant-read thermometer - (optional) Internal temp should reach 200–205°F when done
Ingredients
- 2 cups all-purpose flour - 250g; spoon into measuring cup and level off, do not scoop directly
- 1 cup granulated sugar - 200g
- 1 tsp baking powder - 5g
- 1/2 tsp salt - 3g
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 2 large eggs - Room temperature
- 1 tsp vanilla extract - 5ml
- 1/2 cup sour cream - 120g; room temperature
- 1/2 cup whole milk - 120ml; 2% milk can be substituted
- 1 cup semisweet chocolate chips - 170g; mini chocolate chips also work and distribute more evenly; reserve 2 tbsp for topping
Instructions
- Preheat oven to 350°F (175°C) and position rack in the center. Grease a 9x5-inch loaf pan with butter or cooking spray, and optionally line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds until evenly combined. Set aside.
- In a large bowl, beat the softened butter and sugar together on medium-high speed for 2–3 minutes until light, fluffy, and pale, scraping down the sides halfway through.
- Add the eggs one at a time, beating well for about 30 seconds after each addition, then mix in the vanilla extract until fully incorporated.
- Beat in the sour cream on low speed until incorporated, then add the milk and mix until the wet ingredients are smooth and combined.
- With the mixer on low (or using a wooden spoon), gradually add the dry ingredients and mix just until no dry streaks remain, about 30–45 seconds — do not overmix.
- Using a rubber spatula, gently fold in the chocolate chips (reserving about 2 tablespoons for topping) until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smooth the top with a spatula, tap the pan gently on the counter 2–3 times, then sprinkle the reserved chocolate chips over the top.
- Bake for 55–65 minutes until a toothpick inserted in the center comes out with just a few moist crumbs; tent loosely with foil after 40 minutes if the top is browning too quickly.
- Cool the bread in the pan on a rack for 10–15 minutes, then turn out and cool completely (about 1 hour) before slicing with a serrated knife for clean slices.
Notes
- Room temperature ingredients: Take butter, eggs, sour cream, and milk out of the refrigerator 30–60 minutes before baking for best texture and easier mixing.
- Don't overmix: Once the flour is added, mix only until no dry streaks remain — overmixing develops gluten and results in a tough, dense loaf.
- Prevent sinking chips: Toss the chocolate chips in 1 tablespoon of flour before folding them in to keep them suspended throughout the batter.
- Toothpick test: The toothpick should come out with a few moist crumbs — not wet batter (overbaked) and not completely clean (also overbaked). Internal temperature should reach 200–205°F.
- Oven accuracy: Use an oven thermometer to verify temperature, as ovens can vary by up to 25°F from the dial setting.
- Dairy-free option: Replace butter with coconut oil, milk with a non-dairy alternative (oat, almond, or soy), and sour cream with dairy-free sour cream or coconut cream yogurt. Use dairy-free chocolate chips.
- Mini loaf pans: Reduce baking time to 35–40 minutes. For muffins, bake 20–25 minutes.
- Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for 3–4 days, or refrigerate for up to 1 week.
- Freezing: Wrap the cooled loaf (or individual slices with parchment between them) tightly and freeze for up to 3 months. Thaw at room temperature for 2–3 hours.
- Variations: Try adding 1/2 cup chopped walnuts or pecans, swapping half the chips for peanut butter chips, or adding 1 tbsp instant espresso powder to the dry ingredients to intensify chocolate flavor.