How to make chocolate chip loaf cake?

1. Whisk together the dry ingredients in a bowl and set aside. 2. Cream together butter and sugars until light and fluffy. Add in eggs, yogurt and vanilla. Beat until combined. 3. Add the dry ingredients to the wet alternating with buttermilk. Stir in the chocolate chips and mix. 4. Pour the batter into the loaf pan and sprinkle some chocolate chips on top. 5. Bake the bread and allow to cool completely. Slice and enjoy!

Can I double the recipe?

Yes! I love to double the recipe and make two loaves of this bread. It’s a fun fall treat to share with friends and neighbors. Or make one to enjoy now and one to freeze. To double the recipe simply click the 2x tab on the recipe card below.

Why is my chocolate chip bread dry?

There are two main reasons your bread may taste dry. First, check that you measured your flour correctly. I always recommend using a digital kitchen scale for the most accurate measurements. Too much flour can absorb all the moisture in the bread and leave you with a dry, crumbly loaf. Second, be sure not to over bake the bread. A toothpick inserted in the center should come out with a few crumbs that look moist but not wet.

What if my crumb is browned enough halfway through baking?

If your crumb seems to be browned enough halfway through baking, cover it with an aluminium foil to prevent it from burning and continue baking it for the remaining amount of time. Chocolate Chip bread is baked when a toothpick inserted in the center comes out clean with few crumbs attached to it.

How to freeze chocolate chip bread?

This bread freezes like a charm. You can freeze chocolate chip bread using the instructions below to preserve its fresh flavour and texture for months: 1. Allow the bread to cool completely. 2. Wrap either the entire loaf or slices (individually or grouped together) in a plastic wrap or an aluminium foil. 3. Transfer the wrapped bread to an airtight container or a reusable freezer bag. Make sure you don’t forget to add a date to it. 4. Frozen chocolate chip bread will stay good for upto 3-4 months. You can thaw it either in the refrigerator or at room temperature. 5. I highly recommend freezing slices as they thaw a lot faster when you need them.

How to store this bread?

This easy chocolate chip bread won’t last long but if you do happen to have a few slices left over, store them tightly wrapped in a cool, dry place. Cover the sliced end carefully with plastic wrap to keep it from drying out. This bread will stay moist for days so you can snack on it all week long. It’s perfect for breakfast, dessert and everything in between.

Chocolate Chip Loaf Cake

Description

This easy chocolate chip loaf cake is super moist, buttery, full of flavor and loaded with heaps of chocolate which makes it perfect for breakfast, dessert and everything in between!

Ingredients

Scale

227g (1 cup) unsalted butter, at room temperature
150g (¾ cup) granulated sugar
50g (¼ cup) light brown sugar
90g (¼ cup + 2 tablespoons) full fat greek yogurt, at room temperature
3 large eggs plus 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
125g (1 cup) all-purpose flour, spooned and levelled
110g (¾ cup + 2 tablespoons) cake flour, spooned and levelled
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
60ml (¼ cup buttermilk, at room temperature
180g (1 cup) semi-sweet chocolate chips
coarse sugar, for sprinkling on top

Instructions

Preheat the oven to 350ºF (177ºC). Grease & line a 9×5 bread loaf pan with parchment paper. Set aside.
In a large bowl, add the unsalted butter and sugars. Using a hand mixer or a stand mixer, beat on medium speed until light & creamy, about 2 minutes.
Stir in the plain yogurt. Mix together until combined thoroughly. Add in the eggs and vanilla and beat until combined. The mixture will now be light and fluffy.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt until thoroughly combined.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time alternating with buttermilk and beat on low speed until combined. Repeat until all dry ingredients and buttermilk are added. Now, add the chocolate chips into the batter saving a handful to add on top. Beat on low speed until fully incorporated.
Pour in the batter into the lined pan and spread it evenly. Sprinkle with chocolate chips and coarse sugar generously throughout for a crunchy top.
Bake the bread for 55-60 minutes at 350ºF (177ºC) until a toothpick inserted in the bread comes out clean. If the tops start to brown, cover the bread loosely with aluminium foil.
Transfer the bread to a wire rack and allow to cool completely before slicing.
Store bread in an airtight container for upto 4 days at room temperature or upto a week in the refrigerator. You can also freeze this bread (see faqs above).

Notes

You can always substitute plain yogurt with sour cream. However fresh yogurt adds a more natural flavour and texture and helps the bread stay fresh longer. Make sure to drain out all the water from it if has any.
If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready.
To make a cake flour substitute, measure 1 cup (125g) of all purpose flour. Remove 2 tablespoons from it. Add 2 tablespoons of corn starch in it. Whisk together to combine.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Chocolate, Bread
Method: Baking
Cuisine: American

Keywords: chocolate chip loaf cake, chocolate chip pound cake, chocolate chip bread