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.
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.