Jan 24, 2014
Hillary

Mini Chocolate Chip Bread Loaves

choc chip bread done 2

I can’t believe that it’s been since JULY since I last posted! Just about six months! Between work and school, time just slipped away from me and each week I would say that I would share a recipe but I just found myself in a never ending cycle of always saying “next week”. Next week unfortunately became six months. To be completely honest I had done so much writing for work and for school that when I found the time to sit down and blog I just didn’t have any words left! But I’ve been working hard over the last few weeks to turn things around. I’ve been making some new things, working my way through new cookbooks, and the camera has returned to its spot in the kitchen and it’s actually been used!

When trying to decide what the first recipe back should be, I decided to share an updated version of what seems to be quite popular over the past few months: Chocolate chip bread! It’s now my most pinned recipe photo on pinterist despite it being one of my most unattractive photos! When I pictured it originally, I made the terrible mistake of not greasing the bundt pan properly and was left with part of the bread on the cooling rack and the rest in the pan. I love how much attention chocolate chip bread is getting but decided it was time to update it. I’ve switched up a few ingredients just a bit, and with a suggestion from a reader, I decided to try mini loaves. They turned out great! and I also remembered to grease the pans so I finally have a loaf that doesn’t look like I took a huge bite off the top!

Here’s what you need:

Ingredients: 

(Adapted from my mom’s original recipe. Makes 4 mini loaves or one 12 cup bundt cake.)

  • 3/4 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 eggs
  • 6 oz plain greek yogurt (could use vanilla)
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1/3 – 1/2 cup buttermilk
  • 1 1/2 cups bitter-sweet chocolate chips

(Preheat oven to 350.) 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. Pour in the greek yogurt to round out the wet ingredients. Combine the flour, baking powder and salt in a bowl and then add the mixture alternately with buttermilk 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.

mini choc chip bread dough

I cannot stress the next part enough: GREASE AND FLOUR the loaf pan(s). I decided to bake the dough in four small loaf pans but feel free to go ahead and stick with the traditional bundt pan.

choc chip bread loaves

 

If you are using small loaf pans, you can fill them about 3/4 of the way and if you are using the bundt pan, fill it so that the dough is evenly distributed throughout the whole pan.

single choc chip bread loaf

 

Now these little loaf pans were either deceiving with regard to the cooking time or my oven is beginning to have a mind of its own. Honestly, I think it’s a little of both. But despite their small size these loaves still need at least 45 minutes at 350 degrees. Or at least in my oven they needed that. It is a pretty dense cake with the yogurt and buttermilk additions but I can promise that they are worth the wait!

choc chip bread done

 

When they are done, the tops will start to crisp up and become a golden brown. You’ll be tempted to cut right in and try a bite but let them cool on a cooling rack for about 30 minutes and then I’d say they are fair game!

choc chip bread slicedThe greek yogurt and buttermilk are versions that I got from my mom so we can still call this “Mom’s Recipe.” She used to put sour cream in the bread sometimes and instead I went with greek yogurt. You still get that little tang that you would get from the sour cream but the best part is how moist the yogurt makes the cake. The buttermilk is also from my mom, as it has become a staple in her baking. I’ve joined the bandwagon that buttermilk makes all cakes, breads, brownies, etc. better. I strongly recommend trying it if you haven’t before! With these new additions, I do think that the batter was a bit thicker than the original recipe and you can see that it was a lot to bake in the mini loaf pans. There’s a slightly thicker outer edge to the bread than you get with the bundt pan but the inside is still incredibly moist and soft. It’s a nice surprise when you cut into it! And I have to give credit to Kristy, a reader from a few months back, that asked about the mini loaves! Excellent idea! I had a taste for chocolate chip bread but didn’t want the whole bundt cake. So I made the four and gave away three as gifts. Multi-purpose and my sweet tooth was satisfied! So here’s to a fresh start of sharing new recipes and happenings more often than once every 6 months! For now, that’s mini chocolate chip loaves…in the shell of a nut! (So nice to say that again!)

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