Chocolate Chip Bread

By Lily | Last modified on Dec 14, 2025

Featured in: Breakfast

Discover the joy of baking with this delicious Chocolate Chip Bread, a perfect treat to brighten any day. With its soft crumb, sweet chocolate bites, and simple preparation, it’s an excellent choice for breakfast, snack, or dessert.

This bread delights with a tender texture balanced by the rich, melty chocolate chips embedded throughout. Whether shared with family or enjoyed quietly with a cup of coffee, it brings warmth and comfort to your table.

Why You’ll Love This Recipe

Quick and easy to prepare with common pantry ingredients.
Versatile for breakfast, snacks, or dessert anytime.
Moist and tender crumb complemented by melty chocolate chips.
Customizable with different types of chocolate to suit your taste.

Ingredients

White granulated sugar or light brown sugar: Adds sweetness and helps create a tender texture; 1 cup balances flavor perfectly.
All-purpose flour: Provides structure and a soft crumb; 2 cups are used to achieve the ideal consistency.
Baking powder: Acts as a leavening agent to help the bread rise and stay fluffy; 1 tablespoon used for lightness.
Salt: Enhances flavor depth, balancing sweetness; ½ teaspoon is enough to accent flavors.
Large egg: Binds ingredients together and adds richness; 1 egg ensures proper texture.
Milk (vitamin D, whole, 2% or almond): Moistens the batter and contributes to tenderness; use 1 cup according to preference.
Vegetable oil: Keeps bread moist and delicate without heaviness; ⅓ cup is perfect for softness.
Chocolate chips (semi-sweet, milk chocolate, or dark chocolate): The star ingredient bringing bursts of gooey, melty sweetness; 1½ cups, with ¼ cup reserved for topping.

Instructions

Preheat and Prepare Baking Pan: Set your oven to 350°F (177°C) and grease a 1-pound loaf pan thoroughly to prevent sticking. This ensures even baking and easy removal of the bread once done.
Combine Dry Ingredients: In a medium bowl, whisk together the sugar, all-purpose flour, baking powder, and salt. Mixing these first helps distribute the leavening and salt evenly for a consistent rise and flavor throughout the bread.
Mix Wet Ingredients: In a larger bowl or stand mixer, beat the large egg, milk of your choice, and vegetable oil until well combined. This mixture provides the liquid base that hydrates the flour and adds richness.
Incorporate Dry into Wet: Gradually add the dry mixture into the wet ingredients while stirring gently. Combine until just moistened to avoid overmixing, which can make the bread tough.
Fold in Chocolate Chips: Gently fold in 1¼ cups of the chocolate chips, reserving ¼ cup to sprinkle on top. Folding ensures the chips are evenly distributed without breaking the batter’s delicate structure.
Fill Pan and Add Topping: Pour batter into the prepared loaf pan, filling approximately two-thirds full to allow room for rising. Scatter the remaining chocolate chips evenly on top for an appealing look and extra chocolaty bites.
Bake Until Golden: Bake the bread in the oven’s center for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, indicating perfect baking time.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes for easier removal, then transfer to a wire rack. Cooling prevents sogginess and helps the bread set for clean slices.

You Must Know

You can substitute almond milk for dairy milk to make it dairy-free.
Use any type of chocolate chips you prefer: semi-sweet, milk, or dark.
Loaf pans of similar size (8×4 inch) work well for this recipe.

Storage Tips

Store leftover chocolate chip bread tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze slices individually wrapped for up to 3 months.

Serving Suggestions

Enjoy a slice warm with a pat of butter or a drizzle of honey. It also pairs wonderfully with coffee, tea, or a dollop of whipped cream for dessert.

Professional Tips

Do not overmix the batter to keep the bread tender and prevent toughness.
Reserve some chocolate chips for the top to create an attractive, melty crust.
Test for doneness early at 50 minutes as ovens vary, to avoid drying out the bread.

FAQs

Can I use whole wheat flour instead of all-purpose flour?: Yes, but it may result in a denser texture. Consider substituting half with whole wheat for best results.
How do I keep chocolate chips from sinking?: Toss the chocolate chips in a small amount of flour before folding them in to help suspend them evenly throughout the batter.
Is this bread suitable for freezing?: Absolutely. Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Can I make this recipe vegan?: Replace the egg with a flax or chia egg and use plant-based milk and oil to make this bread vegan-friendly.
What can I use instead of vegetable oil?: You can substitute melted coconut oil or melted butter for a richer flavor if desired.
Can I add nuts or dried fruits?: Yes, walnuts, pecans, or dried cranberries can be added for extra texture and flavor.
How do I know when the bread is fully baked?: Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.