The quick bread that I bake most often is banana bread, but this chocolate chip bread is a close second. I think of this as more of a dessert or late afternoon snack, but I won’t tell if you eat a slice for breakfast.
I love this chocolate chip quick bread alongside a big mug of coffee or tea. I prefer chocolate chip quick bread warm, but it’s pretty darn good when served cold, as well.
What is Quick Bread?
If you aren’t familiar with the term “quick bread,” it simply means bread that isn’t made with yeast. It’s quick in that there is no rise time for the yeast to do its thing.
Do you put anything on top of the bread?
I don’t tend to put anything on it, but if you want to spread something over the top before devouring, I recommend butter or peanut butter.
The ingredients are pretty much all pantry staples, and things you likely already have, similar to chocolate chip cookies.
As with most quick breads, the bake time can vary a little. If you like a crispy crust with done center crumb (not dry, but springy and no doughy parts), then you will want to bake this bread for an hour.
If you like your quick bread just a little bit undercooked, bake it for 55 minutes or, a little less. See recipe notes below.
You can use chocolate chunks or chips in this recipe—either is great, but I prefer dark chocolate. I also love a big sprinkle of flaky sea salt on top, but it’s totally optional.
So, if you’re in the mood for a dessert bread but don’t have any bananas for banana bread, I highly recommend you give this chocolate chip quick bread a try.
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- ½ cup butter (softened)
- ½ cup brown sugar
- ¼ cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup yogurt (greek)
- ½ cup milk
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 package chocolate chunks or chips (10 ounces)
- big sprinkle of flaky sea salt for the top (optional)
- In a large bowl, cream together the butter and sugars.
- Stir in the eggs and vanilla extract, then stir in the yogurt and milk until just combined.
- Add in the flour, baking soda, baking powder, and salt. Stir until a batter forms (like cake batter).
- Then, stir in 3/4 of the bag of chocolate chips.
- Spoon into a prepared baking loaf pan. You can grease the pan well or line with parchment paper.
- Sprinkle the remaining chocolate chips on top along with the sea salt if using.
- Bake at 350°F for 55-60 minutes. Allow to cool before slicing.
- If you like a crispy exterior and a done center, I would aim for 60 minutes of baking time.
- If you prefer a slightly undercooked center, bake for around 55 minutes (or even a few minutes less, depending on your oven.)
- You can substitute Greek yogurt or sour cream if needed.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Loved it! I used almond extract instead of vanilla. It really adds a unique flavor. I also used sour cream instead of Greek yogurt. Lovely yummy bread!!
Don’t like the salt on top gave it a weird taste.
This is an awesome recipe and I make it exactly as written except that I substitute sourdough discard for the yogurt. It’s a consistently great recipe and my kids eat this for breakfast!
Instead of butter, can I use vegetable oil?
I have not tested that variation yet. If you do please let us know how it goes!
Emma this bread looks amazing. I showed it to my son and he was like “Mom, don’t tempt me!” lol! We live in TN. and today was our first day to be able to get out since we have been polarized at home in the country on back roads after 3 Winter storms, first an ice storm in the wee hours of the morning on the 11th and then 2 back-to-back storms dumping snow and sleet on top of all that ice so after being home for 2 straight weeks and needing things and although I have placed orders the mail, UPS nor FedEx has not been running for quite some time so my deliveries are backed up. It was still bad on our back road today but I did manage to get out and back in, but not by a lack of sliding around profusely! I hope everyone that has been affected will get warmer temps and food, water, and electricity. We didn’t have any electricity for several hours during the morning hours of the ice storm just like it hit Texas, but we were blesses to get one’s back on. Can’t wait to try this bread with various flavors ? Thank you for sharing Emma
5 stars This bread is SOOOOO good!
I haven’t made it yet because I was wondering how many calories this is?
Just made this and it’s sooooo good! I appreciate recipes like this so much because I still can’t find yeast., so quick breads are fun to make. Thank you!
What can i use instead of eggs ?
What should I use instead of egg?
I made this and it was so yummy! But I feel like I did something wrong? All of the chocolate chips sunk to the bottom, so it basically baked as a layer of chocolate on the bottom lol. Any ideas what happened?
if you coat the chocolate chips in flour that should prevent them from sticking in one place while the bread bakes 🙂
I always have such empathy for people on Bake Off who get criticized by Paul for having their stuff underbaked. I much prefer something to be slightly doughy than too brown. The doughy center is usually my favorite part. This bread looks awesome. A sprinkle of demererra sugar on top along with the sea salt flakes would really put it over the top for me.
This bread is SOOOOO good! We made a loaf for ourselves and one for our neighbors. It was a hit all around!
Just put it in the oven and added the zest of two tiny clementines and some halved cherries! My thing I ran out of during this pandemic is SALT! So sadly no sprinkle on top.
Yum, this looks amazing!
this chocolate looks so yummy
love these chocolate chi[s, nt the neslte kind the little pyramods, but these large chocolate chunks, most (okay, all) of the bread recipes I’ve ever made have nestle choc chips, those are only meant for cookies but I never thought about using any other kind, anyway, nice recipe, thank you
I made this today with blueberries instead of chocolate and no sea salt. YUUUUMMMMYYYY!
Thanks so much!! Those chocolate chunks look amazing – what brand did you use? and may I ask where your container is from?
The loaf pan is from target, years ago. And I don’t remember the chocolate chunk brand. Something basic as I’ve only been shopping at a Price Cutter that is close to my house recently. 🙂