Dec 31, 2010

Chocolate Chip Bread

Chocolate Chip Bread!

Happy New Years Eve!! I can’t believe another year has flown by and it’s time to bring in a new year! We’ve been moving this past week and are in effect exhausted and decided a delicious meal in and the chance to enjoy our new home without unpacking or organizing sounded like a splendid night. Should be tasty and relaxing!

Well for my last 2010 recipe I decided on yet another sweet. For me, the holidays are all about getting to take a much needed break from my school and work and enjoy some family time! We bake, go to the Nutcracker, do puzzles, watch movies, do a little shopping, some more baking and there is of course lots of eating of delicious food! For me, ending the year surrounded by my family is perfect because no matter how crazy busy I get, they are still what matters most. So I want to end my recipe sharing in the same manner. Chocolate chip bread is actually one of the very first baked goods I vividly remember eating as a kid. I actually remember this before birthday cake, which is saying something! I think this is attributed to the mere fact that it was a stellar day when chocolate chip bread was made because it was the ONE time chocolate could make an appearance in your breakfast! I don’t eat it for breakfast anymore but it certainly was a treat back in the day! It’s similar to a pound cake but a little heavier and then of course, my favorite, chocolate is scattered throughout! Really, it’s a chocolate chip cookie (my favorite) made into bread form. It’s been a favorite in my family for as long as I can remember, and I can’t think of a better thing to share to end the year! (**Be sure to check out my new, slightly adapted recipe for mini chocolate chip loaves!**)

Here’s what you need:


(My mom’s recipe. Makes one bundt pan cake.)

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • milk
  • 1 1/2 cups semi-sweet chocolate chips

This is so simple to make and you get such a wonderful treat at the end of it for such minimal work! Start by creaming the butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until the mixture becomes light and fluffy. Add the eggs, one at a time and make sure you beat the eggs well after you add each. I know I usually admit that I add the dry ingredients one at a time rather than mixing them in a separately bowl and then adding them, but this time I recommend mixing the dry ingredients together in a separate bowl first. Combine the flour, baking powder and salt in a bowl and then add the mixture alternately with milk to the creamed mixture. I apologize for not giving an exact amount of milk but it’s always a little different each time. Add no more than a quarter cup each time and your goal is a creamy smooth mixture: much smoother than cookie dough and much more like a creamy cake batter (I hope that helps!). Once you have the creamy batter, pour in the chocolate chips and mix.

(Preheat oven to 350.) I cannot stress the next part enough and you will soon see what happens when you don’t complete this step properly by my pictures, I’m afraid. GREASE AND FLOUR a 12 cup bundt pan. Now, with a bundt pan you have all those nooks and crannies and it is oh so important to get every inch of that pan greased and floured or else you will end up with a cake like my own (see below). It will still melt in your mouth and be absolutely delicious but is not exactly presentable to guests!

Pour the batter into the greased and floured bundt pan.

Chocolate chip bread batter in bundt pan ready for oven.

Bake for 65 to 70 minutes or a toothpick comes out clean. It should smell so good that you can barely keep yourself from digging in right then and there and it should be golden brown on top!

Chocolate chip bread fresh from oven!

Now you can let this sit for a little bit and then it is time to flip and hope for the best! Here is an example of what happens when you flip and did not grease and flour your pan completely:

Chocolate chip bread after coming out of the improperly greased and floured bundt pan.

It looks like someone attacked the top of my bread!

Now as saddening as it is to flip the bundt pan over and feel that you have some parts stuck to the pan, I can at least promise that the taste is not lacking in any shape or form! Jordan felt that this unfortunate sticking episode was actually quite wonderful because it provided him with a method for tasting and eating the bread without a huge chunk missing and giving him away! I guess that’s one way of looking at it! But you know, chocolate chip bread is supposed to be that homemade dessert that is just comfort on a plate. Warm, soft chocolatey bread that hits the spot absolutely every time you take a bite! Despite sticking to my bundt pan from time to time, it has never failed me when I’m looking for that sweet bite of something delicious! So to all my family, friends, and anyone else that happens upon my site, thank you for making this another fantastic year! I wish everyone a healthy, enriching and fulfilling 2011 but for now, that’s chocolate chip bread…in the shell of a nut!


  • This sounds delicious.. I was just wondering if I can convert this into mini loaf pans. Found several at garden ridge and they are ceramic. Any advice will help. Thanks

    • Hi Kristy! You can definitely divide the chocolate chip bread into mini loaf pans. I’d fill each mini loaf about 3/4 of the way and depending on their size and your oven I think I would start checking them after 20-25 minutes of baking. It may take closer to 30 minutes if your oven is being temperamental like mine! The mini loaves are a great idea especially for gifts! Hope they work out perfectly!

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