Chocolate Chip Loaf
User Reviews
5
Chocolate Chip Loaf
Description
This loaf is made by first mixing dry ingredients—flour, baking soda, baking powder, and salt—separately. Meanwhile, butter and sugar are creamed until fluffy, then eggs and vanilla are added. The dry ingredients and buttermilk are incorporated alternately to maintain a tender texture. Chocolate chips are folded in last, distributing flavor evenly.
The batter is spooned into a greased 9x5-inch loaf pan and baked at 350°F for 45-50 minutes, or until a toothpick inserted near the center comes out almost clean. The bake time ensures a cooked-through center while keeping the crumb moist.
The result is a loaf with a soft crumb complemented by sweet pockets of melted chocolate. Its texture balances a tender bite with a slight golden crust, suitable for breakfast, snack, or dessert. Cooling on a wire rack before slicing helps maintain slice integrity.
This recipe was adapted from Cooking Light, suggesting a focus on balanced sweetness and moisture. Using mini chocolate chips avoids large chunks and ensures even distribution.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tablespoons butter softened
- 2/3 cup sugar
- 3 egg large
- 1 tsp vanilla
- 1 cup buttermilk
- 1/2 cup chocolate chips I prefer minis
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl using your mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Mix well.
- Add half the dry mixture to the wet mixture and stir until just combined. Add half the buttermilk and stir until just combined. Repeat with remaining ingredients. Do not over mix, you just want to make sure the dry and wet ingredients are combined. Fold in chocolate chips.
- Spoon batter into a 9x5 loaf pan that has been coated with non-stick spray.
- Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out almost clean . Remove from oven and allow to cool on a wire cooling rack . Remove from pan and enjoy!
Notes
- Ensure the batter is mixed just until combined to keep the loaf tender and avoid toughness.
- A 9x5-inch loaf pan works best for even baking and shape.
- Use mini chocolate chips for better distribution and an even melt throughout the loaf.
- Allow the loaf to cool on a wire rack before slicing to help maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 235mg | 10% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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