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.
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.
Ingredients needed to make chocolate chip quick bread
- 2 Cups flour
- 3/4 Cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp butter, softened
- 3 Eggs
- 1 Cup buttermilk or whole milk
- 1 Tbsp real vanilla extract
- 1 Cup of Chocolate Chips
To start, preheat your oven to 350° and grease a 9 x 5″ loaf pan.
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.
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.
- 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
- Preheat your oven to 350° and grease a 9 x 3″ loaf pan.
- Next, cream together the butter and sugar in a large mixing bowl until light and fluffy.
- 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.
- 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.
Stacy Ott
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
Mmmm – thanks for sharing this recipe. I usually make chocolate chip muffins, so this would be a nice change.
Stacy … what quantity of chocolate chips?
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.
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?
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!
Could you make this recipe as muffins? If so, how would you recommend adjusting the cooking time?
I would think so Lauren, but can’t say for certain as I’ve never tried it. If you do, I would suggest only cooking for 8-10 minutes or until a toothpick inserted comes out clean. I’m not exact on the cooking times since I’ve never made it into muffins.