Name: Chocolate Chip Bread – Sweet Easy Recipes Everyone Can Make
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 egg; 1 cup milk; 1/3 cup vegetable oil; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips

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Chocolate chip bread has always had a special place in my kitchen—and honestly, in my heart. There’s just something comforting about the smell of a freshly baked loaf swirling with gooey chocolate. It makes the whole house feel like a warm hug, doesn’t it? I grew up baking simple sweet treats like this one with my grandmother. She’d hum while stirring the batter, and somehow, without fail, those loaves always turned out perfect. Now, I pass that same tradition to my own kitchen—with a modern twist or two. Whether you’re baking this as a weekend treat, a lunchbox surprise, or just because it’s Tuesday and you deserve it, this easy recipe is for you. With ingredients you probably already have and steps that don’t require a pastry degree, it’s basically foolproof. Plus, who can say no to melty chocolate in every bite? Exactly.

1) Key Takeaways
2) Easy Chocolate Chip Bread Recipe
3) Ingredients for Chocolate Chip Bread
4) How to Make Chocolate Chip Bread
5) Tips for Making Chocolate Chip Bread
6) Making Chocolate Chip Bread Ahead of Time
7) Storing Leftover Chocolate Chip Bread
8) Try these Bread recipes next!
9) Chocolate Chip Bread Recipe
10) Nutrition

1) Key Takeaways

This sweet easy recipe makes a soft, chocolatey loaf you can bake in under an hour.
All ingredients are pantry staples—no fancy stuff, just honest baking.
Perfect for breakfast, snacks, or as a casual dessert with coffee or tea.
Freezes beautifully and reheats without losing flavor or texture.

2) Easy Chocolate Chip Bread Recipe

This chocolate chip bread is my kind of everyday sweet treat. It’s soft, lightly golden on the edges, and scattered with gooey chocolate chips that melt into little pockets of joy. If I could bottle the smell of this bread baking, I would. We all need more of that in our lives.

The best part is this loaf comes together with ingredients you probably already have in your kitchen—no special tools or rare flours required. That’s why it’s one of my go-to sweet easy recipes when the craving hits and I don’t want a full-blown project.

You’ll want to keep this recipe around. Whether you’re making it for breakfast, for dessert, or to stash in the freezer, it’s one of those simple desserts with few ingredients that actually delivers big-time flavor. I like to call it comfort food with a chocolate upgrade.

3) Ingredients for Chocolate Chip Bread

All-purpose flour: The base of the loaf. Stick with classic white flour for a nice crumb and reliable texture.

Baking powder: This gives the bread its lift. Use fresh baking powder for best rise.

Salt: Just a pinch enhances all the flavors and balances the sweetness.

Egg: The glue that brings everything together. A single egg does the job just right.

Milk: I use whole milk, but you can substitute almond or oat milk if that’s your thing.

Vegetable oil: It keeps the loaf moist and tender, even after a day or two. You can swap in melted butter if you prefer a richer flavor.

Sugar: Sweetens the bread and helps with browning. I like using white sugar here—simple and classic.

Vanilla extract: Adds warmth and rounds out the sweetness with a little depth.

Chocolate chips: I like semi-sweet chips, but if you’re feeling wild, try milk chocolate or even peanut butter chips. Go ahead, I won’t stop you.

4) How to Make Chocolate Chip Bread

Step 1. Preheat your oven to 350°F and grease a standard loaf pan. Line it with parchment paper if you’re not into sticky surprises later.

Step 2. In a big bowl, whisk together the flour, baking powder, and salt. I like to give it a good 20 seconds of whisking—get some air in there.

Step 3. In a second bowl, mix the egg, milk, oil, sugar, and vanilla. No need to beat it too much, just get it smooth and silky.

Step 4. Combine the wet and dry ingredients. Stir gently, just until it looks like batter. Overmixing is where good bread goes to die.

Step 5. Fold in the chocolate chips. You can hold back a few to sprinkle on top if you want the loaf to look extra cute.

Step 6. Pour the batter into your prepared pan and smooth the top. Pop it into the oven and bake for 45 minutes.

Step 7. Check doneness by sticking a toothpick in the center. If it comes out mostly clean (with maybe a tiny melted chip), you’re golden.

5) Tips for Making Chocolate Chip Bread

Let your ingredients hang out at room temperature before baking. Cold eggs and milk don’t play nice when it comes to a smooth batter.

Don’t overmix once you combine wet and dry. Stir just until the flour disappears. The batter should still look a little lumpy—trust me.

If you want a crunchy top, sprinkle a little raw sugar over the batter before baking. It adds sparkle and texture without much fuss.

6) Making Chocolate Chip Bread Ahead of Time

I love this bread fresh from the oven, but it also holds up like a champ if you bake it ahead. Let it cool completely before you wrap it.

Wrap the whole loaf tightly in foil or plastic and pop it in a zip-top bag. It’ll stay good at room temperature for about three days. If it’s warmer out, stash it in the fridge just to be safe.

Want to freeze it? Go for it. Slice it first, then layer parchment between slices so you can thaw only what you need. A quick toast or microwave zap and it’s as good as fresh.

7) Storing Leftover Chocolate Chip Bread

Leftovers don’t last long around here, but if you do have any, wrap them well. I use beeswax wraps or plastic wrap—whatever’s clean and handy.

The loaf will keep on the counter for about three days. After that, the chocolate chips start to get a little weird and the bread dries out.

If you’re planning to enjoy it slowly, freeze individual slices. You’ll thank yourself later when the craving for something sweet easy and warm sneaks up on you.

8) Try these Bread recipes next!

9) Chocolate Chip Bread Recipe