Chocolate Chip Loaf Cake
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.
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
Note pan size: The recipe calls for a 9x5 inch loaf pan. If you only have an 8x4 inch pan, you will need to add additional baking time.
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.
To make muffins: 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.
Nutrition*
Serving: 1 slice | Calories: 289kcal | Carbohydrates: 43g | Protein: 4.6g | Fat: 10.9g | Saturated Fat: 7.3g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 95mg | Fiber: 1g | Sugar: 23.4g | Calcium: 49mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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