Name: Chocolate Chip Bread Easy Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips (plus more for topping)

Jump to Recipe

You know that moment when you’re not really hungry, but your sweet tooth starts whispering bad ideas into your ear? That’s how this chocolate chip bread happened in my kitchen. I was just standing there, thinking about doing laundry, and the next thing I know, I’m greasing a loaf pan like it’s a sacred ritual. Happens to the best of us. This chocolate chip bread isn’t trying to be a cake, though it could fool you. It’s soft, rich, and full of chocolatey bits that melt right into each bite. I like mine a little warm with a slab of butter (yes, a slab), or toasted the next morning with coffee. We all have our rituals, don’t we? Best part? You don’t need fancy gadgets, rare ingredients, or a master’s degree in baking. It’s a mix, pour, bake kind of deal. One bowl. Less cleanup. And it works whether you’re baking for the kids, your book club, or just your own midnight snack stash. This chocolate chip bread easy recipe brings the feel-good vibes. And trust me—you’ll want a second slice before the first one’s gone.

1) Key Takeaways
2) Easy Chocolate Chip Bread Recipe
3) Ingredients for Chocolate Chip Bread
4) How to Make Chocolate Chip Bread
5) Tips for Making Chocolate Chip Bread
6) Making Chocolate Chip Bread Ahead of Time
7) Storing Leftover Chocolate Chip Bread
8) Try these bread recipes next!
9) Chocolate Chip Bread Recipe
10) Nutrition

1) Key Takeaways

This chocolate chip bread easy recipe needs just one bowl and basic ingredients
Great for breakfast, snack, or dessert, it stays soft and chocolatey for days
Freezer-friendly and easy to prep ahead for busy weeks or surprise guests
No fancy tools required—just mix, bake, slice, and enjoy

2) Easy Chocolate Chip Bread Recipe

This chocolate chip bread easy recipe has saved my mornings more times than I care to admit. It’s that kind of bake where you blink and suddenly the whole loaf is gone. I like to call it “chocolate disappearing bread.” You’ll understand soon enough.

It’s soft, sweet, and full of rich chocolate flavor, but it’s not over-the-top. You can serve it for brunch with coffee, or slice it warm and let the chocolate chips stay gooey like tiny lava pools of joy. Either way, it makes a strong case for baking two loaves instead of one.

What I love most? It fits right into that sweet spot of baked breads sweet easy recipes. It checks all the boxes: minimal cleanup, ingredients you probably already have, and flavor that makes people think you spent hours in the kitchen. But we know better, don’t we?

3) Ingredients for Chocolate Chip Bread

All-purpose flour – This forms the base of the bread. I use unbleached, but anything you’ve got works just fine.

Baking soda – A little bit goes a long way to give the loaf that perfect rise without puffing up too much.

Baking powder – This helps balance the acidity of the buttermilk and gives a tender crumb.

Salt – It brings out all the other flavors and keeps things from tasting flat. Don’t skip it!

Unsalted butter – Softened is the key. You want it to blend smoothly with the sugar and create a soft base.

Granulated sugar – Adds sweetness and helps create a light, golden crust on top.

Eggs – Room temperature eggs mix in better. They bind everything together and add richness.

Buttermilk – Adds moisture and that subtle tang. If you don’t have it, a splash of milk with lemon juice will do the trick.

Vanilla extract – Just a splash deepens the flavor and complements the chocolate.

Semi-sweet chocolate chips – The star of the show. Fold them in gently so they’re evenly spread and don’t sink.

4) How to Make Chocolate Chip Bread

Step 1. Preheat your oven to 350°F. Grease a loaf pan well. I mean it—no one wants stuck bread.

Step 2. In a big bowl, beat the butter and sugar until they look pale and fluffy. Add the eggs one by one, then toss in the vanilla.

Step 3. In another bowl, whisk your flour, baking soda, baking powder, and salt. Keep that dry mix close.

Step 4. Add the flour mixture to the wet stuff in batches, alternating with buttermilk. Start and end with flour.

Step 5. Fold in the chocolate chips gently—don’t overmix, or you’ll lose the softness.

Step 6. Pour the batter into your loaf pan. Sprinkle more chips on top if you’re feeling generous.

Step 7. Bake for about 40 minutes, or until a toothpick comes out mostly clean. Let it cool 10 minutes in the pan, then move to a wire rack.

5) Tips for Making Chocolate Chip Bread

Here’s what I’ve learned after making this loaf more times than I can count. First, don’t skip the parchment paper. It’s a lifesaver when it comes to removing the bread in one piece. You don’t want to be scraping it out with a spoon.

If your chocolate chips always sink, try tossing them in a bit of flour before mixing them in. It’s one of those old-school tricks that still works. And if you’re out of buttermilk, don’t stress—milk and lemon juice or vinegar will do the job.

Use real butter and good vanilla if you can. Those little details make a big difference in taste. And whatever you do, don’t overmix your batter. A few lumps are fine, I promise.

6) Making Chocolate Chip Bread Ahead of Time

Yes, you can absolutely bake this chocolate chip bread easy recipe in advance. I often do when I’ve got guests coming over or if I know the week ahead looks chaotic. Just bake, cool completely, then wrap it in foil or a tight layer of plastic wrap.

I like to keep it at room temperature for a day or two, but if you’re stretching it longer, toss it in the fridge. The flavor actually improves a bit after it rests, which is always a win in my book.

If you’re hosting brunch or prepping for the holidays, this loaf holds up well on a serving tray and pairs beautifully with coffee or tea. Honestly, no one ever guesses it was made days before.

7) Storing Leftover Chocolate Chip Bread

Once baked, this bread stays soft for days if you wrap it right. I usually slice what I need and keep the rest in a sealed container. No need for fancy bread boxes—just something airtight does the trick.

You can refrigerate it if your kitchen gets warm, but keep in mind that cold air can dry it out. If that happens, just microwave a slice for 10 seconds and it’s good as fresh.

And yes, this loaf freezes well too. Wrap individual slices and freeze them flat. They’re perfect for grab-and-go breakfasts or late-night cravings.

8) Try these bread recipes next!

9) Chocolate Chip Bread Recipe