Easy Chocolate Chip Loaf
This chocolate chip loaf sits perfectly between cake and bread with a soft, tender texture and mini chocolate chips throughout. Simple ingredients, foolproof method, and perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tablespoons butter softened
- 2/3 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk full-fat
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan with non-stick spray or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt for about 30 seconds. Set aside.
- In a large bowl, beat softened butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy. Scrape down bowl sides occasionally.
- Add eggs one at a time, beating well after each addition. Add vanilla extract and beat for another 30 seconds.
- Add half the flour mixture and stir gently until barely combined. Pour in half the buttermilk and stir until just incorporated.
- Add remaining flour mixture and stir carefully. Then add the rest of the buttermilk. Mix until everything just comes together with no dry flour visible. Do not overmix - a few small lumps are fine.
- Fold in mini chocolate chips with a rubber spatula using 8-10 gentle folds from bottom to top. Reserve a few chips to sprinkle on top if desired.
- Spoon batter into prepared loaf pan, spreading evenly and paying attention to corners. Smooth the top and tap pan gently on counter to release air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Top should be golden brown and spring back when pressed.
- Let cool in pan for 10 minutes. Run a knife around edges, then flip onto a cooling rack. Cool completely for at least 30 minutes before slicing.
- Slice with a sharp serrated knife using a gentle sawing motion. Cut 1-inch thick slices. Serve plain, toasted, or with butter.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze wrapped tightly for up to 3 months.
No Buttermilk? Add 1 tablespoon lemon juice or vinegar to regular milk and let sit for 5 minutes.
Mini Chips are Key: Regular chocolate chips are heavier and sink to the bottom. Mini chips distribute evenly throughout.
Don't Overmix: Once flour is added, mix as little as possible to avoid tough, dense bread.
Room Temperature Ingredients: Let butter and eggs sit at room temperature for 30 minutes before baking for best results.