Go Back
–+ servings

Best Chocolate Chip Bread Recipe

iamwinfred
This chocolate chip bread is perfectly moist, tender, and loaded with chocolate chips in every bite. It's a simple one-bowl recipe that uses basic pantry ingredients to create an irresistible sweet bread that's perfect for breakfast, snacks, or dessert.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 1 tablespoon baking powder 15ml
  • 1/2 teaspoon salt 3g
  • 1/2 cup unsalted butter 113g, softened
  • 1 cup granulated sugar 200g
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract 5ml
  • 1 cup sour cream 240g
  • 1 1/2 cups semisweet chocolate chips 270g, divided (reserve 1/4 cup for topping)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and optionally line with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat softened butter and sugar with an electric mixer for 3-4 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Alternate adding flour mixture and sour cream in three additions (flour-sour cream-flour-sour cream-flour), mixing on low speed just until combined after each addition.
  • Reserve 1/4 cup chocolate chips for topping. Gently fold remaining 1 1/4 cups chocolate chips into batter using a rubber spatula.
  • Pour batter into prepared pan, spread evenly, and tap pan on counter to release air bubbles. Sprinkle reserved chocolate chips on top.
  • Bake for 55-65 minutes until a toothpick inserted in center comes out with moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  • Cool in pan for 15-20 minutes, then turn out onto cooling rack. Let cool completely before slicing, about 1 hour.

Notes

  • Room temperature ingredients blend better. Remove eggs and sour cream from fridge 30-60 minutes before baking.
  • Don't overmix the batter. Mix just until flour streaks disappear to prevent tough, dense bread.
  • Measure flour by spooning into measuring cup and leveling off. Don't scoop directly from bag.
  • To prevent chocolate chips from sinking, toss half of them in 1 tablespoon flour before folding in.
  • Check oven temperature with an oven thermometer for accurate baking.
  • Greek yogurt can substitute for sour cream in equal amounts. Use full-fat for best results.
  • Store wrapped tightly at room temperature for 4 days, refrigerated for 1 week, or frozen for 3 months.
  • For mini loaves, divide batter among 3 mini pans and bake 30-35 minutes.
  • Add 1/2 cup chopped nuts (walnuts or pecans) for extra texture and flavor.
  • For double chocolate version, add 1/4 cup cocoa powder to dry ingredients and reduce flour to 1 3/4 cups.

Nutrition

Serving: 1sliceCalories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 26gVitamin A: 8IUCalcium: 6mgIron: 8mg
Keyword breakfast bread, chocolate bread, chocolate chip bread, quick bread, sweet bread
Tried this recipe?Let us know how it was!