Delicious Chocolate Chip Quick Bread Recipe

This post may contain affiliate or referral links that help keep this site running. For more information about this, please see our disclosure policy.

I love making homemade bread, but I especially love making my favorite quick bread recipes. They’re so easy to make that it just makes sense to have my favorite quick breads on hand. There’s just something about a fresh baked loaf made with my favorite banana bread recipe and of course? This chocolate chip quick bread.

Chocolate Chip cookie lovers will ADORE this easy quick bread recipe! This chocolate chip quick bread is easy to make, soft and moist and of course, full of delicious chocolate chips!

I’m a huge fan of chocolate chip recipes period, but this chocolate chip quick bread is one of my favorites. Hands down. No discussion. It wins. It has a flavor that tastes like a cross between banana nut bread and a chocolate chip cookie, but is soft and moist like you would expect a quick bread recipe to be.

Quick Bread Recipes – Chocolate Chip Quick Bread

Just a quick word about ingredients. Don’t use margarine and don’t use imitation vanilla extract. If you never tasted the real thing in a recipe, you’ll thank me when you do. Margarine is pretty close to plastic which means that real butter is the only choice you should be making when you cook. Real vanilla has a flavor like you wouldn’t imagine if you’ve only ever had the imitation stuff. Use the real stuff and enjoy the new flavors that you’ve been missing out on.

chocolate-chip-quick-bread-ingredients

Ingredients needed to make chocolate chip quick bread

To start, preheat your oven to 350° and grease a 9 x 5″ loaf pan.

chocolate-chip-quick-bread-1
Next, cream together the butter and sugar in a large mixing bowl until light and fluffy. If you’re not sure what I mean by “cream together,” use a hand mixer to mix them well. The two ingredients will combine to make a mix that is light and creamy together. After you’ve done that, mix in the eggs and vanilla and combine well.

Now stir in the flour, salt, baking powder and baking soda and combine well. If you’re using salted butter, make sure that you omit the salt from the recipe.

Finally mix in the buttermilk (or milk), combine well then fold in the chocolate chips.

chocolate-chip-quick-bread-2
Pour the batter into your greased loaf pan and bake at 350° for 60-65 minutes. Use the toothpick test to check if it’s done but keep in mind that it likely won’t come out completely clean. Carefully remove your chocolate chip quick bread from the oven, slice and enjoy with a little bit of butter spread on top.

 Chocolate Chip cookie lovers will ADORE this easy quick bread recipe! This chocolate chip quick bread is easy to make, soft and moist and of course, full of delicious chocolate chips!

 

Quick Bread Recipes - Chocolate Chip Quick Bread
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 Cups flour
  • ¾ Cup sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 Tbsp butter, softened
  • 3 Eggs
  • 1 Cup buttermilk or whole milk
  • 1 Tbsp real vanilla extract
Instructions
  1. Preheat your oven to 350° and grease a 9 x 3″ loaf pan.
  2. Next, cream together the butter and sugar in a large mixing bowl until light and fluffy.
  3. After you’ve done that, mix in the eggs and vanilla and combine well.
  4. Now stir in the flour, salt, baking powder and baking soda and combine well. If you’re using salted butter, make sure that you omit the salt from the recipe.
  5. Finally mix in the buttermilk (or milk), combine well then fold in the chocolate chips.
  6. Pour the batter into your greased loaf pan and bake at 350° for 60-65 minutes. Use the toothpick test to check if it’s done but keep in mind that it likely won’t come out completely clean. Carefully remove your chocolate chip quick bread from the oven, slice and enjoy with a little bit of butter spread on top.

 

 

How to Start a Blog and How to Make Money Blogging Free Blogging Course
Stacy Ott
Follow Me

Stacy Ott

Stacy Ott is the face and brain behind the frugal living and lifestyle blog Six Dollar Family.By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Stacy is passionate about homeless advocacy and addiction education.  Her first book, also called Six Dollar Family is available on Amazon.

I earned over $100,000 blogging last year! Click here to learn how to start a blog and make money blogging!
Stacy Ott
Follow Me

Our Readers Also Love:

Share the Wealth!
Pin on Pinterest4.8kShare on Facebook0Tweet about this on TwitterShare on Yummly10Share on Google+0Share on StumbleUpon2kShare on Reddit0Email this to someone

Comments

  1. Michelle says:

    Mmmm – thanks for sharing this recipe. I usually make chocolate chip muffins, so this would be a nice change.

  2. Stacy … what quantity of chocolate chips?

    • Stacy Barr says:

      oops! Good catch! I generally just eyeball it honestly. I’ve never used a full bag though. Usually about 3/4 of a 12oz bag.

  3. Madeline Gordy says:

    Hi! I’m a 6th grade student at TJMS and my group is using this recipe for our quickbread final for food science. Are you able to put this in the refridgerator overnight?

    • Stacy Barr says:

      Hi Maddy, I think that would be okay. You could try one of two ways; either make the batter then refrigerate and refrigerate or bake it. If you do batter only, make sure to cover it pretty well with plastic wrap. If you bake the loaf first, wrap it in plastic wrap then in foil to try and keep as much moisture from getting into the loaf as possible. Good luck on your final!

Speak Your Mind

*