Ingredients You’ll Need

To make this luscious chocolate chip bread, gather the following ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ¾ cup (180ml) whole milk or buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips (plus extra for topping)

Optional Add-ins:

  • ½ cup chopped nuts (pecans, walnuts, or almonds) for added crunch
  • A pinch of cinnamon for warmth
  • 1 tablespoon sour cream or Greek yogurt for extra moisture

Step 1: Preparing Your Baking Environment

Before you begin mixing, preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper or lightly grease it with butter. Ensuring proper preparation of your pan prevents sticking and helps your bread rise evenly.

If your kitchen is cool, let your butter, eggs, and milk come to room temperature. This helps the batter blend smoothly and results in a lighter crumb.

Step 2: Mixing the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. This not only distributes the leavening agents evenly but also aerates the flour, giving your bread a soft texture. Set aside once well mixed.

Step 3: Creaming Butter and Sugar

In a separate large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy—about 3–4 minutes. This step is crucial as it incorporates air into the batter, contributing to the bread’s rise and softness.

Step 4: Adding Eggs and Flavoring

Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. These ingredients add richness and depth of flavor. The batter should now be smooth, pale, and creamy.

Step 5: Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk). Begin and end with the dry ingredients, mixing gently to avoid overworking the batter. Overmixing can result in dense bread.

At this stage, you’ll have a velvety batter with a lovely, rich aroma.

Step 6: Folding in the Chocolate Chips

Using a rubber spatula, fold in the chocolate chips until evenly distributed. If you’re using nuts or additional flavorings, add them now. Reserve a handful of chocolate chips to sprinkle on top before baking—this gives your loaf an irresistible bakery-style look.

Step 7: Pour and Bake

Pour the batter into your prepared loaf pan, smoothing the top gently with a spatula. Sprinkle the remaining chocolate chips over the top.

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). The top should be golden brown with slightly melted chocolate glistening through.

Step 8: Cooling and Serving

Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This resting period allows the structure to set, making it easier to slice.

Once cooled, cut into thick slices and serve as-is or lightly toasted with a dab of butter. The aroma, texture, and taste will transport you straight to bakery heaven.

Storage and Make-Ahead Tips

Chocolate chip bread stores beautifully. Wrap it tightly in plastic wrap or place it in an airtight container:

  • At room temperature: up to 3 days
  • In the refrigerator: up to 1 week
  • In the freezer: up to 2 months

To freeze, wrap individual slices for easy grab-and-go treats. Reheat in the microwave for 20–30 seconds for that fresh-baked taste.