Chocolate Chip Bread Recipe (5-Step Foolproof Guide)

Few kitchen moments feel as comforting as pulling a warm loaf of Chocolate Chip Bread from the oven. Its soft crumb, delicate vanilla aroma, and pockets of melty chocolate make this loaf a true bakery-style indulgence. In today’s recipe, I’ll show you exactly how to achieve a perfectly golden loaf that stays moist for days, ideal for breakfast, gifting, or a cozy afternoon treat. You’ll also find images and video references throughout the article to enhance your experience.

📖 Chocolate Chip Bread Recipe

Prep Time: 10 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: ~265 per slice

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• 1/3 cup (75ml) neutral oil (canola or vegetable)
• 2 tsp vanilla extract
• 1 ½ cups (260g) semisweet chocolate chips

Instructions

1. Prep. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment for easy lifting. Refer to the step-by-step image for visual consistency.
2. Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry. Stir gently until just combined, do not overmix. Fold in chocolate chips, reserving a handful for topping.
5. Bake. Transfer batter to the pan, top with remaining chips, and bake for 50–55 minutes or until a toothpick comes out clean. Cool for at least 20 minutes before slicing.

Substitutions & Dietary Swaps

✔ Use whole milk with 1 tbsp lemon juice instead of buttermilk.
✔ Swap regular chocolate chips for dark, milk, or mini chips.
✔ Use coconut oil for a subtle sweetness.
✔ Make it dairy-free with almond milk + vinegar and dairy-free chocolate chips.
✔ Make it whole grain by replacing ⅓ of the flour with whole wheat flour.

Chef’s Pro Tips

• Toss chocolate chips in 1 tbsp flour to prevent sinking.
• Let your batter stay slightly lumpy it keeps the bread tender.
• For a bakery-style top, sprinkle raw sugar before baking.
• Don’t slice before full cooling; warm slicing leads to crumb collapse.

Make Ahead, Storage & Reheating

Store cooled Chocolate Chip Bread in an airtight container at room temperature for 3–4 days. Refrigerate up to 1 week. Freeze slices for up to 3 months; thaw at room temperature or microwave 10–15 seconds.

Troubleshooting & Common Mistakes

• Bread sinks in center: Oven temp too low or loaf underbaked.
• Dry texture: Overmixing or overbaking.
• Chips sinking: Didn’t toss chips in flour.
• Dense loaf: Expired leaveners or too much liquid.

Flavor Pairings & Serving Suggestions

Pair slices with strong coffee, chai latte, or warm milk. Add a pat of salted butter or a drizzle of honey for richness. Toast lightly for crisp edges and melty chocolate pockets.

Pairing Recipes From Our Website

• 7-Ingredient Lavender Honey Panna Cotta (Elegant & Easy)
  

Chocolate Chip Bread

A soft, moist, bakery-style loaf filled with melty chocolate chips and rich vanilla aroma—perfect for breakfast, snacks, or gifting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Bread

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt fine sea salt

Wet Ingredients

• 2 eggs room temperature
• 1 cup buttermilk room temperature
• 1/3 cup neutral oil canola or vegetable
• 2 tsp vanilla extract

Chocolate

• 1.5 cups semisweet chocolate chips reserve some for topping

Equipment

• Loaf Pan
• Mixing Bowls

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
5. Fold in the chocolate chips, reserving some for the top of the loaf.
6. Pour batter into the prepared loaf pan and sprinkle remaining chips on top.
7. Bake for 50–55 minutes or until a toothpick inserted comes out clean. Cool 20 minutes before slicing.

Notes

For extra flavor, add a sprinkle of raw sugar on top before baking.

FAQs

Can I use Greek yogurt instead of buttermilk?

Yes! mix 1 cup Greek yogurt with 2–3 tbsp water to thin it.

Can I make this bread gluten-free?

Use a 1:1 gluten-free baking blend with xanthan gum.

Why is my bread dry?

Overmixing is the usual culprit; mix only until combined.

Can I reduce the sugar?

You can reduce by up to 25% without affecting structure.

How do I get a taller loaf?

Use a smaller loaf pan (8×4-inch) for more height.

Should I use mini or regular chips?

Mini chips distribute more evenly; regular chips offer larger melty pockets.

Conclusion

This Chocolate Chip Bread recipe delivers bakery-level flavor and a soft, pillowy crumb every time. Try it once, and it will quickly become a house favorite. If you enjoyed this recipe, explore more of our cozy baking creations!