Chocolate Chip Breakfast Bread (Moist & Easy Quick Loaf)

Chocolate Chip Loaf

This soft, moist chocolate chip bread is the kind of quick loaf that makes breakfast, brunch, or an afternoon snack feel extra cozy. Think chocolate chip cookies meets sweet breakfast bread in one easy recipe.

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Servings: 12 slices

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 2/3 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup chocolate chips (mini chocolate chips work especially well)

Step-by-Step Instructions

1. Prep the pan and oven
   • Preheat your oven to 350°F (175°C).
   • Coat a 9×5-inch loaf pan with non-stick spray (or grease and lightly flour it).
2. Combine dry ingredients
   • In a medium bowl, whisk together:
     • Flour
     • Baking soda
     • Baking powder
     • Salt
   • Set aside.
3. Cream butter and sugar
   • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
   • This helps create a soft, tender crumb in your chocolate chip bread.
4. Add eggs and vanilla
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the vanilla extract until smooth and combined.
5. Alternate dry ingredients and buttermilk
   • Add half of the dry ingredient mixture to the wet mixture and stir just until combined.
   • Add half of the buttermilk and stir just until combined.
   • Repeat with the remaining dry ingredients and remaining buttermilk, mixing gently after each addition.
   • Do not overmix; stop as soon as everything is incorporated.
6. Fold in chocolate chips
   • Gently fold in the chocolate chips with a spatula so they’re evenly distributed throughout the batter.
7. Fill the pan and bake
   • Spoon the batter into your prepared 9×5-inch loaf pan, smoothing the top.
   • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine; you just don’t want wet batter).
8. Cool and serve
   • Remove the pan from the oven and place it on a wire rack.
   • Let the bread cool in the pan for about 10–15 minutes, then carefully remove it from the pan and cool completely on the rack.
   • Slice and serve for breakfast, brunch, dessert, or a sweet snack.

Pro Tips

• Use mini chocolate chips for the most even distribution and to help prevent the chips from sinking to the bottom.
• Don’t overmix the batter once you add the flour; that’s key for a soft, tender quick bread instead of a tough one.
• If the top is browning too quickly before the center is done, loosely tent with foil for the last 10–15 minutes of baking.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Chocolate Chip Loaf

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• Author: carlosramirez
• Total Time: 60 minutes
• Yield: 12 slices
• Diet: Vegetarian

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Description

This soft, moist chocolate chip bread is the kind of quick loaf that makes breakfast, brunch, or an afternoon snack feel extra cozy.

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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 2/3 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup chocolate chips (mini chocolate chips work especially well)

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Instructions

1. Preheat your oven to 350°F (175°C) and coat a 9×5-inch loaf pan with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until smooth.
5. Add half of the dry ingredient mixture, then half of the buttermilk, stirring just until combined; repeat with remaining dry ingredients and buttermilk, being careful not to overmix.
6. Gently fold in the chocolate chips with a spatula.
7. Spoon the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted comes out mostly clean.
8. Let the bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
9. Slice and serve for breakfast, brunch, dessert, or a sweet snack.

Notes

Use mini chocolate chips for better distribution and to help prevent sinking. Don’t overmix for a softer bread.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American