This Chocolate Chip Bread Loaf recipe is the perfect breakfast treat. With only 6 ingredients, it is super easy and simple to make. Surprise your family with some chocolate chip excitement!
Chocolate Chips-The Perfect Ingredient?
If you want to get my husband’s attention, just mention two words: Chocolate Chips. This guy has actually traveled around our city, looking for the best Chocolate Chip Cookies. He has a whole rating system and everything! So, we are always looking for recipes that incorporate Chocolate Chips into them. We’ve shared a couple of these recipes on this site, including these Pumpkin Chocolate Chip Muffins which are a fantastic fall recipe. He is also a huge fan of these Gluten Free Kitchen Sink Cookies, with yummy dark chocolate chips in them!
Why You’ll Love This Recipe
It’s is so quick and easy to make! This quick bread has just 6 ingredients. Just throw them together and stick it in the oven and wait for the delicious smells to come wafting out!
We also love that we make this with Greek Yogurt. This not only infuses it with some healthy protein and dairy, but makes this bread SOOO moist!
Make it on a Sunday night and you’ll have an easy breakfast treat to grab-and-go for the rest of the week!
What Ingredients Will You Need?
Like I mentioned above, just 6 simple ingredients and you are on your way! You probably already have these in your kitchen!
- EGGS – If possible, let the eggs sit out on the counter for a little bit to get closer to room temperature.
- VANILLA GREEK YOGURT – This is the secret ingredient of our bread! It works hard to give you tender moist cake. You can use plain greek yogurt if needed.
- VANILLA EXTRACT – While this blog is all about cheap, easy recipes and finding shortcuts whenever possible, we believe in the power of a quality vanilla extract. Get the expensive stuff!
- SUGAR – White sugar.
- SELF-RISING FLOUR – If you don’t have or can’t find self-rising flour, you can make your own. Take 3 cups of regular flour and mix with 4.5 tsp of baking powder and 3/4 tsp of salt.
- CHOCOLATE CHIPS – We used mini chocolate chips for this recipe. But the sky is the limit. Read below for some suggestions.
Can You Freeze Chocolate Chip Bread?
Absolutely. There is nothing wrong with making this recipe ahead of time and thawing it out for a special occasion. Just follow these steps:
- Let the bread cool completely.
- Wrap in Saran Wrap or Press’n Seal Wrap.
- Put into a freezer safe container or wrap in Aluminum Foil.
- Label the container with the name of the recipe and the date it was made.
- Take the Chocolate Chip Bread out the night before serving and put in the refrigerator.
- You can even slice the bread before you freeze and wrap them individually. This way, you only need to thaw out what you need!
Notes and Variations
- Add Nuts! Walnuts would taste delicious, but unfortunately our son is allergic.
- Banana and Chocolate? Yes please! If you’re looking to add banana, check out our Chocolate Chip Banana Bread Recipe.
- Are you more of a muffin fan? We’ve got you covered with these Chocolate Chip Breakfast Muffins made with real oats!
- Add a cinnamon swirl! Mix together 1 Tbsp of Cinnamon with 1/3 cup of sugar. Set aside. Pour half your batter into the pan and then sprinkle this mixture on top. Then pour the other half on top of the cinnamon sugar mixture. It’s incredible!
- Add a glaze! Mix 3/4 cup of Powdered (Confectioners) Sugar, 2 Tbsp of Milk (or heavy cream) and 1/2 tsp of vanilla extract. Wait until the loaf cools completely and drizzle on the top. The icing will set if you let it be for a bit before serving.
- Try different chocolate chips! My husband is always changing out the chips in his cookies, looking for the right combo. Milk chocolate, dark chocolate… try anything! You really can’t go wrong when it comes to chocolate chips!
Whatever you decide to use this chocolate chip loaf for, I hope you enjoy it. Please let me know what you think!
Chocolate Chip Bread
Ingredients
- 3 eggs
- 2 cups vanilla flavored Greek yogurt
- 1 teaspoon vanilla
- 1 cup sugar
- 3 cups self rising flour
- 1 package 10 ounces, mini chocolate chips
Instructions
- Preheat oven to 350 and grease a loaf pan with nonstick cooking spray and set aside.
- In a medium mixing bowl, add eggs, yogurt and vanilla and mix well. Stir in sugar.
- In a large mixing bowl add flour and gradually pour in wet mixture, mix well. Do not over mix.
- Fold in chocolate chips.
- Pour into loaf pan. Bake for 55-60 minutes or until center comes out clean when a toothpick is inserted in the center.
- Cool completely before slicing.
Notes
- Add Nuts! Walnuts would taste delicious, but unfortunately our son is allergic.
- Banana and Chocolate? Yes please! If you're looking to add banana, check out our Chocolate Chip Banana Bread Recipe.
- Are you more of a muffin fan? We've got you covered with these Chocolate Chip Breakfast Muffins made with real oats!
- Add a cinnamon swirl! Mix together 1 Tbsp of Cinnamon with 1/3 cup of sugar. Set aside. Pour half your batter into the pan and then sprinkle this mixture on top. Then pour the other half on top of the cinnamon sugar mixture. It's incredible!
- Add a glaze! Mix 3/4 cup of Powdered (Confectioners) Sugar, 2 Tbsp of Milk (or heavy cream) and 1/2 tsp of vanilla extract. Wait until the loaf cools completely and drizzle on the top. The icing will set if you let it be for a bit before serving.
- Try different chocolate chips! My husband is always changing out the chips in his cookies, looking for the right combo. Milk chocolate, dark chocolate... try anything! You really can't go wrong when it comes to chocolate chips!
Nutrition
Comments & Reviews
Kp says
This was a simply awful recipe. I didn’t realize until it was already mixed that there is zero oil/butter in this recipe….or baking soda and baking powder. Consequently, the loaves came out as rubber bricks not bread. Don’t waste your time with this one.
Kathy says
We use self rising flour. So no need for leavening agent. But we provide instructions for you to add that if you’d like. Did you read the recipe? Also, instead of butter/oil, we use greek yogurt. This is a common substitute for shortening to make recipes a little leaner.
Matt Benaka says
I followed the recipe and it overflowed the cake pan and the outside got very done but the inside was raw. Should it be in a bigger dish at a lower temp?