Packed with rich, melty chocolate chips in every bite, this easy-to-make Chocolate Chip Loaf Cake is perfect for breakfast, dessert, or an anytime snack. With a golden, tender crumb and just the right amount of sweetness, it's a nostalgic treat everyone will love.
Technically, this chocolate chip loaf is a quick bread. It's made the same way as my banana and strawberry bread, but because of the chocolate, it's a bit more decadent.
The secret to this moist chocolatey loaf is the buttermilk. It keeps the bread nice and fluffy. Be sure to choose good quality chocolate chips (or shaved chocolate) with at least 60% cocoa, for a rich smooth taste.
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What you will need
The ingredients are simple and easy to find and you won't need fancy equipment.
- Flour- All-purpose.
- Baking soda- Reacts with the buttermilk to give the bread its rise.
- Cinnamon- Adds warm spice.
- Salt- To counteract the sweetness.
- Eggs- Helps the loaf rise.
- Sugar- I use a combination of white and dark brown sugar for flavor and texture.
- Unsalted butter- Fat to give the bread richness.
- Buttermilk- My go-to ingredient for light, fluffy breads and muffins.
- Vanilla- Flavors the bread, and intensifies the chocolate.
- Chocolate chips- I use semi-sweet chocolate chips, but you can use bittersweet or milk chocolate chips. My go-to supermarket brand is Ghirardelli. You can also chop up good-quality chocolate bars for a smoother chocolate flavor.
Step-by-step instructions
Here is a quick overview of how to make a chocolate chip loaf. Before starting, preheat the oven to 350℉. Prepare a 9 by 5-inch loaf pan with baking spray or line with parchment paper.
In a large bowl, whisk together the dry ingredients (minus the sugar).
In a separate bowl, whisk the eggs, sugars, and vanilla until combined.
Add the buttermilk, followed by the cooled, melted butter.
Stir the dry ingredients into the wet ingredients.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan.
Bake the loaf for 45-55 minutes until the top is golden brown, and a toothpick placed in the center comes out clean (no crumbs stick to it). If using a smaller loaf pan (8 by 4), you will need to add additional baking time.
👩🍳Expert tips
- Make sure the buttermilk and eggs are at room temperature, or they will not mix properly.
- To prevent the chips from sinking into the batter, coat them in a little flour first.
- For a prettier presentation, reserve a few tablespoons of chocolate chips to add to the top right before baking.
- Instead of chocolate chips, use good-quality chocolate bars (at least 60% cocoa), for an even better chocolate flavor. Chopped chocolate will melt more evenly into the batter, leading to pure melty goodness in every bite.
Mix it up
You can customize your loaf with a few simple swaps. Which one will you choose?
- Feel free to add nuts for even more texture. If adding nuts, replace ½ cup of the chips with the nuts so the batter doesn't dry out.
- Swirl in ⅓ cup peanut butter to the batter before baking.
- Mix up the chips! Try toffee or peanut butter chips along with the chocolate.
- Add espresso powder to the dry ingredients for a mocha twist.
- Replace ½ cup of the buttermilk with ripe, mashed bananas for a banana chocolate chip loaf.
Serving suggestions
Chocolate chip loaf cake is best served slightly warm, allowing the chocolate chips to be soft and gooey. It pairs wonderfully with coffee, tea, or a cold glass of milk.
For a double dose of chocolate, pair a warm slice with hot chocolate, or slather on some chocolate tahini spread or peanut butter for a nutty topping.
Storage
Store the bread on the counter for 3 days wrapped in plastic wrap. Place a paper towel over the top to absorb some of the moisture.
If you make a lot of quick breads or loaves, I recommend investing in a portable loaf storage container. It's very convenient for transporting and storing all your homemade breads.
This bread also freezes very well. Wrap tightly in food-safe wrap, then place it in a freezer bag and store it in the freezer for up to 3 months.
Frequently asked questions
Because of their weight, chocolate chips (or fruit) will sink to the bottom of quick breads or muffins. Be sure to coat the chips in 1-2 teaspoons of flour before adding them to the batter. The flour will act as an additional buffer to help suspend the chips in the batter and prevent sinking.
Absolutely! Instead of a loaf pan, pour the batter into a lined 12-cup standard muffin pan. Bake at 425℉ for 6 minutes. After 6 minutes, turn down the heat to 350℉ and bake for an additional 15-20 minutes until golden brown. For taller muffins, fill only 10 wells. More batter will yield taller muffins.
More chocolatey recipes
Chocolate should be a food group!
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.
📖Recipe
Chocolate Chip Loaf Cake
Equipment
- 9x5 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
- Preheat the oven to 350℉. Line a 9x5 inch loaf pan with parchment paper, or coat the pan with baking spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.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
- In a separate bowl, whisk the eggs, sugars, and vanilla until blended. Whisk in the buttermilk and the cooled butter. Add this mixture to the bowl with the dry ingredients, and stir until no flour streaks appear.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
- In a small bowl, toss the chocolate chips in the remaining 1-2 teaspoon of flour until lightly coated. Fold the chocolate chips into the batter until evenly distributed. Do not over-mix.1½ cups semisweet chocolate chips, plus more for the top
- Pour the batter into the prepared loaf pan. If you reserved some chocolate chips, sprinkle them over the top, followed by the turbinado sugar. Bake for 45-50 minutes until golden brown, and a toothpick inserted into the center of the loaf comes out clean. Allow to cool in the pan for 5-10 minutes before inverting onto a wire rack to finish cooling. Serve warm or at room temperature.1-2 tablespoon turbinado sugar (Sugar in the Raw) for topping, optional
Notes
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.
Sophia says
This Chocolate Chip loaf cake is delicious. It’s moist with the right amount of chocolate. It tastes like a chocolate chip cookie. I highly recommend this recipe.