The Best Easy Homemade Chocolate Chip Loaf Cake: A Moist & Flavorful Quick Bread Recipe
Indulge in the ultimate comfort food with this incredibly easy-to-make Chocolate Chip Loaf Cake. Each slice is generously packed with rich, melty chocolate chips, creating a decadent experience that’s perfect for breakfast, a comforting afternoon snack, or a delightful dessert. With its beautifully golden, tender crumb and perfectly balanced sweetness, this moist chocolate chip bread evokes a sense of nostalgia, making it an instant family favorite.
While often called a “cake,” this delightful creation is technically a quick bread, meaning it relies on leavening agents like baking soda rather than yeast, allowing for a much faster preparation time without sacrificing flavor or texture. It shares the same simple baking method as beloved staples like classic banana bread and our light and airy strawberry bread. However, the generous addition of high-quality chocolate chips elevates this loaf to a truly luxurious treat, making it a bit more decadent and irresistible.
The secret behind the unbelievably moist texture and fluffy crumb of this chocolate chip loaf lies in one magical ingredient: buttermilk. Buttermilk reacts with the baking soda to create a light and tender consistency that’s simply unmatched. To ensure a truly rich and smooth chocolate flavor that melts beautifully in every bite, be sure to select good quality chocolate chips (or even finely shaved chocolate) with a cocoa content of at least 60%.
Why You’ll Love This Chocolate Chip Loaf
This chocolate chip loaf cake isn’t just easy; it’s a culinary hug in bread form. Here’s why it deserves a spot in your baking repertoire:
- **Effortless Preparation:** No complicated techniques or stand mixers required. This recipe comes together quickly with basic kitchen tools.
- **Incredibly Moist Texture:** Thanks to the buttermilk, every bite is wonderfully tender and never dry.
- **Versatile Delight:** Perfect for any occasion – a quick breakfast, a sophisticated brunch addition, an indulgent dessert, or a comforting snack any time of day.
- **Crowd-Pleasing Flavor:** The classic combination of rich chocolate and a lightly spiced, sweet bread is universally loved by all ages.
- **Customizable:** Easily adapt it with your favorite add-ins like nuts, different chocolate types, or even a hint of espresso for an extra kick.
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Simple Ingredients for an Amazing Loaf
You’ll be pleased to know that the ingredients for this delectable chocolate chip loaf are straightforward, commonly found in most pantries, and require no special equipment. This recipe focuses on simple components that work together beautifully to create maximum flavor and a perfect texture.
- All-Purpose Flour: The foundation of our quick bread. Ensure you measure it correctly, preferably by weight, for the best results. A little extra flour is reserved for coating the chocolate chips.
- Baking Soda: This essential leavening agent works its magic when combined with the acidity of the buttermilk, providing the necessary lift and fluffy texture for our loaf.
- Cinnamon: Adds a beautiful warm, subtle spice that complements the chocolate perfectly without overpowering it. It gives the loaf a comforting aroma and depth of flavor.
- Salt: A crucial ingredient that doesn’t just add its own flavor, but enhances all the other flavors in the bread, especially the sweetness of the sugars and the richness of the chocolate. It also helps to balance the sweetness.
- Eggs: Large eggs are used here. They contribute to the structure and richness of the loaf, helping it rise and binding the ingredients together. Remember to bring them to room temperature for better emulsion with other ingredients.
- Sugar: We use a balanced combination of white granulated sugar and dark brown sugar. The white sugar provides crispness and sweetness, while the dark brown sugar adds a deeper, more caramel-like flavor and contributes to the loaf’s moistness and tender texture.
- Unsalted Butter: The fat component that imparts incredible richness and a tender crumb. Using unsalted butter allows you to control the overall salt content of the recipe. Ensure it’s melted and slightly cooled before adding to the wet ingredients.
- Buttermilk: The star ingredient for moisture and tenderness! Its acidity reacts with the baking soda, creating air pockets that result in a light and airy loaf. It’s my absolute go-to for exceptionally light, fluffy breads and muffins. Like eggs, it should be at room temperature.
- Vanilla Extract: A classic flavor enhancer that deepens the overall taste of the bread and significantly intensifies the chocolate notes, making them pop. Use good quality vanilla for the best aroma and flavor.
- Chocolate Chips: I typically opt for semi-sweet chocolate chips as they offer a balanced sweetness. However, feel free to use bittersweet for a more intense chocolate experience or milk chocolate for a sweeter, creamier profile. My personal favorite supermarket brand for consistent quality and melt is Ghirardelli. For an even more luxurious and smooth chocolate flavor that truly melts into pockets of gooey goodness, consider chopping up high-quality chocolate bars (at least 60% cocoa) instead of using chips.
Easy Step-by-Step Baking Guide
Making this chocolate chip loaf is a straightforward process, even for beginner bakers. Here’s a detailed overview of how to achieve baking perfection. Before you begin, always preheat your oven to 350℉ (175°C). Properly prepare your 9 by 5-inch loaf pan by either coating it thoroughly with baking spray or lining it with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, combine all your dry ingredients – that’s the all-purpose flour, baking soda, cinnamon, and salt. Give them a good whisk together to ensure they are thoroughly combined and evenly distributed. This step is crucial for an even rise and consistent flavor throughout your loaf.
In a separate, medium-sized bowl, whisk together the wet ingredients: the room temperature eggs, both white and dark brown sugars, and vanilla extract. Continue whisking until the mixture is light in color, slightly frothy, and the sugars have mostly dissolved. This aerates the eggs and ensures a smooth batter.
Now, gently whisk in the room temperature buttermilk into your egg and sugar mixture. Follow this by slowly adding the cooled, melted unsalted butter. Whisk until all these wet ingredients are fully incorporated, creating a smooth and uniform liquid base for your batter.
Pour the wet ingredients into the bowl containing your dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. It’s crucial not to overmix here; stop as soon as no flour streaks are visible. Overmixing can develop the gluten too much, leading to a tough and dry loaf.
Before adding, toss your chocolate chips with the reserved 1-2 teaspoons of flour in a small bowl. This light coating helps prevent them from sinking to the bottom of the loaf during baking. Gently fold the coated chocolate chips into the batter until they are evenly distributed. Again, be careful not to overmix.
Carefully pour the prepared batter into your greased and floured (or parchment-lined) 9×5 inch loaf pan. If desired, sprinkle a few extra chocolate chips and a tablespoon or two of turbinado sugar on top for a beautiful, sparkling crust and an extra chocolatey look.
Bake the loaf in your preheated oven for approximately 45-55 minutes. The baking time can vary slightly depending on your oven, so keep an eye on it. The loaf is perfectly baked when the top is beautifully golden brown, and a wooden toothpick or skewer inserted into the very center of the loaf comes out clean, with no wet batter or crumbs clinging to it. If you happen to be using a slightly smaller loaf pan (e.g., an 8 by 4-inch pan), you will likely need to adjust and add an additional 5-10 minutes of baking time, as the batter will be deeper. Allow the loaf to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely before slicing and serving. This resting period helps the loaf set and prevents it from crumbling.
👩🍳Expert Tips for a Perfect Chocolate Chip Loaf
- Room Temperature Ingredients are Key: For optimal results, ensure your buttermilk and eggs are at room temperature. Cold ingredients don’t emulsify properly with melted butter and sugar, which can lead to a lumpy batter and a less tender, dense loaf. Take them out of the fridge at least 30 minutes to an hour before you start baking.
- Prevent Sinking Chocolate Chips: A common baking dilemma! To keep those delicious chocolate chips suspended evenly throughout your loaf and prevent them from sinking to the bottom, toss them in 1-2 teaspoons of the all-purpose flour from the recipe before folding them into the batter. The flour creates a light coating that helps them adhere to the batter.
- For a Beautiful Presentation: If you want your loaf to look as good as it tastes, reserve a few tablespoons of chocolate chips from the total amount. Just before you place the loaf pan into the oven, sprinkle these extra chips over the top of the batter. They will bake into the surface, creating an appealing, chocolatey crown.
- Elevate the Chocolate Flavor: For an even richer and more luxurious chocolate experience, skip the chips altogether and use a good-quality chocolate bar (look for one with at least 60% cocoa). Finely chop the chocolate bar into small pieces. Chopped chocolate melts more evenly and seamlessly into the batter, leading to incredible pockets of pure, gooey chocolate bliss in every single bite, rather than distinct chip shapes.
- Don’t Overmix the Batter: This is one of the most common mistakes in quick bread baking. Once you combine the wet and dry ingredients, stir *just* until no flour streaks remain. A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, resulting in a dense, tough, and chewy loaf instead of a tender, moist one.
- Cool Before Slicing: While it’s tempting to cut into a warm loaf immediately, allowing it to cool in the pan for 10-15 minutes and then fully on a wire rack allows the internal structure to set. This prevents crumbling and ensures cleaner slices. The residual heat also helps the chocolate stay melty and gooey for longer.
Creative Variations: Customize Your Chocolate Chip Loaf
One of the joys of baking this chocolate chip loaf is how easily you can customize it with a few simple additions or swaps. Get creative and make it your own! Which delightful twist will you try first?
- Add Nuts for Extra Crunch: For an additional layer of texture and a nutty flavor, feel free to fold in about ½ cup of chopped nuts such as walnuts, pecans, or even almonds. If adding nuts, consider reducing the amount of chocolate chips by about ½ cup to prevent the batter from becoming too dry or overloaded.
- Peanut Butter Swirl: For a delightful chocolate-peanut butter combination, gently swirl in about ⅓ cup of creamy or crunchy peanut butter into the batter just before pouring it into the loaf pan. Use a knife or skewer to create beautiful ribbons of peanut butter throughout the chocolatey batter.
- Mix Up the Chips: Don’t limit yourself to just semi-sweet! Experiment with other types of chips for different flavor profiles. Try butterscotch chips, white chocolate chips, or even a mix of toffee bits and peanut butter chips alongside the classic chocolate for a unique creation.
- Mocha Twist with Espresso Powder: For coffee lovers, add 1-2 teaspoons of instant espresso powder or finely ground coffee to your dry ingredients. This will intensify the chocolate flavor, adding a subtle, sophisticated mocha depth without making the loaf taste like coffee.
- Banana Chocolate Chip Loaf: Transform this into a classic banana chocolate chip loaf by replacing ½ cup of the buttermilk with one ripe, mashed banana (about ½ cup). The banana will add natural sweetness and an extra layer of moisture and flavor.
- Orange Zest Brightness: For a bright, citrusy note that pairs wonderfully with chocolate, grate in the zest of one orange or two mandarins into the wet ingredients. It adds a refreshing aroma and cuts through the richness.
Delicious Serving Suggestions
This chocolate chip loaf cake is truly versatile and can be enjoyed in many ways. It is absolutely at its best when served slightly warm, allowing the chocolate chips to soften into wonderfully gooey pockets of melted goodness. It pairs wonderfully with a freshly brewed cup of coffee, a soothing mug of tea, or a refreshing cold glass of milk for a comforting treat.
For those who can never get enough chocolate, consider pairing a warm slice with a steaming mug of decadent hot chocolate, creating a double dose of chocolatey bliss. You can also elevate your serving experience by slathering a slice with some rich chocolate tahini spread for an earthy, sweet twist, or a dollop of your favorite peanut butter for a classic nutty topping.
Another fantastic idea is to toast a slice slightly and serve it with a scoop of vanilla bean ice cream, allowing the warm loaf to gently melt the ice cream for an irresistible dessert. A dusting of powdered sugar or a light drizzle of chocolate syrup can also add a touch of elegance.
Storage & Freezing Tips
Proper storage is essential to keep your homemade chocolate chip loaf fresh and delicious for as long as possible.
To store the bread at room temperature, allow it to cool completely first. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh on your counter for up to 3 days. A helpful trick is to place a paper towel over the top of the loaf before wrapping it; this can help absorb any excess moisture and prevent sogginess.
If you find yourself frequently baking quick breads or loaves, I highly recommend investing in a portable loaf storage container. These are incredibly convenient not only for keeping your homemade breads fresh but also for safely transporting them to gatherings or picnics.
This chocolate chip loaf also freezes exceptionally well, making it perfect for meal prep or enjoying a freshly baked taste anytime. To freeze, ensure the loaf is completely cooled. Wrap it tightly first in plastic wrap, then again in aluminum foil, or place it inside a freezer-safe bag. Label it with the date. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it on the counter at room temperature or warm individual slices gently in the microwave or oven for that freshly baked feel.
Frequently Asked Questions (FAQ)
It’s a common issue! Because of their weight, denser inclusions like chocolate chips (or fruit) tend to sink to the bottom of quick breads or muffins during baking. The trick to preventing this is to coat the chips in 1-2 teaspoons of all-purpose flour before you add them to the batter. The flour acts as a light buffer, creating friction that helps suspend the chips evenly throughout the batter and prevents them from settling at the very bottom of the pan.
Absolutely! This recipe is incredibly versatile and converts beautifully into muffins. Instead of pouring the batter into a loaf pan, divide it evenly among the wells of a lined 12-cup standard muffin pan. For a classic bakery-style tall muffin top, preheat your oven to a higher temperature of 425℉ (220°C) and bake for the first 6 minutes. After 6 minutes, reduce the oven temperature to 350℉ (175°C) and continue baking for an additional 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. If you desire even taller muffins, you can opt to fill only 10 wells of the muffin pan, distributing more batter into each, which will result in a higher rise.
The best way to tell if your chocolate chip loaf is done is by inserting a wooden skewer or toothpick into the very center of the loaf. If it comes out clean with no wet batter or sticky crumbs, your loaf is ready. If there’s still wet batter, continue baking in 5-minute increments until it tests clean. The top should also be golden brown and the edges should be pulling away slightly from the pan.
Yes, you can! Buttermilk freezes well. If you have leftover buttermilk, you can freeze it in ice cube trays and then transfer the cubes to a freezer bag. When ready to bake, thaw the desired amount in the refrigerator overnight or at room temperature. Just make sure it’s fully thawed and brought back to room temperature before using in the recipe, and give it a good whisk as it might separate slightly during thawing.
More Indulgent Chocolatey Recipes
We firmly believe that chocolate should be its own food group! If you loved this chocolate chip loaf, explore more ways to satisfy your chocolate cravings with these equally delicious recipes.
- Chocolate Muesli with Candied Orange
- Pistachio Muffins with Chocolate Chips
- Nutella Overnight Oats
- Chocolate Tahini Spread
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter. Your feedback helps other bakers and means the world to me!
📖Recipe Card
Chocolate Chip Loaf Cake
Pin Recipe
Equipment
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9×5 inch loaf pan
Ingredients
- 2 cups (250 grams) all-purpose flour, plus 2 teaspoon for coating the chips
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs, room temperature
- ½ cup (4 ounces) white granulated sugar
- ½ cup (4 ounces) packed dark brown sugar
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup (8 ounces) buttermilk, room temperature
- ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
- 1½ cups semisweet chocolate chips, plus more for the top can also use bittersweet or milk chocolate chips
- 1-2 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
Instructions
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Preheat your oven to 350℉ (175°C). Prepare a 9×5 inch loaf pan by either lining it with parchment paper (leaving an overhang on the sides for easy removal) or thoroughly coating it with baking spray.
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In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, and Kosher or fine sea salt until well combined and lump-free.2 cups (250 grams) all-purpose flour, plus 2 teaspoon for coating the chips, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon Kosher or fine sea salt
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In a separate medium bowl, whisk the room temperature eggs, white granulated sugar, packed dark brown sugar, and vanilla extract until well blended and slightly lighter in color. Whisk in the room temperature buttermilk, followed by the melted and slightly cooled unsalted butter until fully incorporated. Add this wet mixture to the bowl with the dry ingredients, and stir gently with a spatula or wooden spoon until just combined and no flour streaks appear. Be careful not to overmix.2 large eggs, room temperature, ½ cup (4 ounces) white granulated sugar, ½ cup (4 ounces) packed dark brown sugar, 1 tablespoon vanilla extract or vanilla bean paste, 1 cup (8 ounces) buttermilk, room temperature, ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
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In a small bowl, toss the 1½ cups of chocolate chips in the remaining 1-2 teaspoons of flour until they are lightly coated. Gently fold the coated chocolate chips into the batter until they are evenly distributed. Again, avoid over-mixing.1½ cups semisweet chocolate chips, plus more for the top
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Pour the batter into the prepared loaf pan. If you reserved some chocolate chips for presentation, sprinkle them over the top now, followed by the optional turbinado sugar for a glistening crust. Bake for 45-55 minutes until the top is golden brown and a wooden toothpick inserted into the center of the loaf comes out clean. If using an 8×4 inch pan, add extra baking time as needed. Allow the loaf to cool in the pan for 10-15 minutes before inverting it onto a wire rack to finish cooling completely. Serve warm or at room temperature for the best flavor.1-2 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
Notes
Storage: To maintain freshness, store the cooled loaf tightly wrapped in plastic wrap or foil on your kitchen counter for up to 3 days. Placing a paper towel over the top before wrapping can help absorb excess moisture. For longer storage, see freezing instructions below.
Freezing Instructions: Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm slices in the microwave/oven.
To make muffins: Easily convert this recipe into delicious chocolate chip muffins! Instead of a loaf pan, divide the batter into a lined standard 12-cup muffin pan. For tall, domed muffin tops, preheat the oven to 425℉ (220°C) and bake for the first 6 minutes. Then, reduce the heat to 350℉ (175°C) and continue baking for an additional 15-20 minutes, or until golden brown and a toothpick comes out clean. For even taller muffins, fill only 10 wells instead of 12.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.