chocolate chip bread recipe
The Best chocolate chip bread recipe
I love this bread because it’s so versatile—whether you’re making it for breakfast, a quick snack, or even a simple dessert, it works. The way the chocolate chips melt into the crumbly texture is just the right balance of indulgent and satisfying. And honestly, it’s one of those recipes that feels like a little health boost, too. It’s got whole wheat flour for extra fiber, and the natural sugars from the chocolate chips give you a little energy without being too heavy. Plus, it’s so easy to make that it’s the perfect way to spend a weekend afternoon without feeling like you’re overcomplicating things. My family always reaches for this bread when we want something warm and comforting, and it never disappoints.
Classic Chocolate Chip Bread
A soft, buttery loaf packed with gooey chocolate chips—perfect for breakfast, snacks, or sandwiches. Simple to make with just a few key ingredients.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup warm milk
- 1 large egg
- ½ cup unsalted butter, melted
- 1 cup chocolate chips
- 1 tbsp brown sugar
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk flour, salt, and baking soda. Stir in warm milk, egg, and melted butter until smooth. -
3
Fold in chocolate chips and brown sugar. Pour batter into the prepared pan and smooth the top. -
4
Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chocolate Chip Bread Works
❓ Frequently Asked Questions About Chocolate Chip Bread
How long does it take to bake this chocolate chip bread?
This bread typically takes about 35 to 40 minutes to bake until the top is golden brown and the edges pull away slightly from the pan. Keep an eye on it toward the end—overbaking can make it dry.
Can I substitute any of the ingredients?
Yes, you can swap the butter for melted coconut oil or vegetable shortening if needed. For chocolate chips, use semi-sweet chocolate chunks or even dried cranberries for a fruitier twist. If using nuts, ensure they’re finely chopped to avoid overcrowding the dough.
What if my dough isn’t sticky enough to handle?
If the dough feels too dry, add 1 to 2 tablespoons of milk or water at a time while mixing. The goal is a soft, pliable dough—it should hold together when pressed but not be too crumbly. If it’s still stiff, let it rest for 10 minutes before shaping.
How do I store or reheat this bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. To reheat, wrap slices in aluminum foil and warm in a 350°F (175°C) oven for 5 to 10 minutes until warm and soft.
Why does my bread turn out dense instead of light and airy?
Dense texture often happens if the dough wasn’t rested long enough (at least 1 hour), the yeast wasn’t activated properly, or you overmixed it. For a lighter crumb, fold the dough gently after the first rise and avoid pressing it too hard when shaping. If using fresh yeast, ensure it’s active (floats in water).
