Chocolate Chip Sweet Bread – Soft, Cozy, and Perfectly Chocolatey

A warm slice of chocolate chip sweet bread feels like comfort in every bite. It’s soft, lightly sweet, and dotted with melty chocolate chips that make it feel special without any fuss. This loaf is easy enough for a weekday bake, but impressive enough to share with friends or bring to a brunch. You don’t need a mixer, fancy ingredients, or complicated steps. Just a few pantry staples, a mixing bowl, and about an hour. If you love banana bread but want something a little simpler and more vanilla-forward, this is your next go-to recipe.

What Makes This Recipe So Good

Chocolate chip sweet bread – Chocolate Chip Sweet Bread – Soft, Cozy, and Perfectly Chocolatey A warm slice of chocolate chip swe

• Simple ingredients, big payoff: Everything here is easy to find and probably already in your kitchen.
• Tender, moist crumb: A touch of yogurt and oil keeps the bread soft without being heavy.
• Balanced sweetness: Sweet enough for dessert, but subtle enough for breakfast.
• Chocolate in every bite: Mini chips or regular chips ensure generous pockets of chocolate.
• Great for sharing: Bakes up beautifully in a standard 9×5-inch loaf pan and slices cleanly.

Ingredients

Chocolate chip sweet bread – It’s soft, lightly sweet, and dotted with melty chocolate chips that make it feel special without an

• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive oil)
• 1/3 cup (80 g) plain Greek yogurt or sour cream
• 2 teaspoons pure vanilla extract
• 1 cup (170 g) chocolate chips (mini or regular), plus extra for topping
• Optional: 1 tablespoon coarse sugar for sprinkling

Instructions

Chocolate chip sweet bread – This loaf is easy enough for a weekday bake, but impressive enough to share with friends or bring to

1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
3. Whisk the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and eggs until slightly thickened, about 30 seconds. Add milk, oil, yogurt, and vanilla. Whisk until smooth.
4. Combine wet and dry: Add the dry ingredients to the wet bowl. Stir gently with a spatula until just combined. A few small lumps are okay.
5. Fold in chocolate chips: Toss the chips with a teaspoon of flour if you want to prevent sinking. Fold them into the batter, saving a small handful for the top.
6. Fill the pan: Pour the batter into the prepared pan. Smooth the top. Sprinkle with the reserved chocolate chips and coarse sugar if using.
7. Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (melted chocolate streaks are fine).
8. Cool: Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
9. Slice and serve: Use a sharp serrated knife for clean slices. Serve warm or at room temperature.

How to Store

• Room temperature: Wrap the cooled loaf tightly or store in an airtight container for up to 3 days. To keep the top from getting sticky, place a paper towel in the container to absorb moisture.
• Refrigerator: Not necessary, but it can extend freshness to about 5 days. Warm slices briefly in the microwave to soften.
• Freezer: Wrap individual slices in plastic and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or microwave in 15–20 second bursts.

Benefits of This Recipe

• Kid-friendly and crowd-pleasing: Familiar flavors and a soft texture make it a hit for all ages.
• Flexible ingredients: Works with yogurt or sour cream, mini or regular chips, and different oils.
• Minimal equipment: No mixer needed, just bowls and a whisk.
• Great make-ahead option: The flavor actually deepens a bit on day two.
• Perfect for gifting: Keeps well, slices neatly, and looks inviting with a sparkly sugar top.

What Not to Do

• Don’t overmix: Overmixing can make the loaf tough. Stir just until the flour disappears.
• Don’t bake at the wrong temperature: Too hot, and the top sets before the middle cooks. Use 350°F and avoid opening the oven early.
• Don’t skip cooling time: Slicing too soon can cause crumbling. Let it set on a rack first.
• Don’t overfill with chips: More than 1 cup can weigh down the batter and cause sinking.
• Don’t use cold ingredients: Room-temperature eggs and milk help the batter mix smoothly and rise evenly.

Recipe Variations

• Orange chocolate chip: Add 1 tablespoon orange zest and swap 2 tablespoons of milk for orange juice.
• Cinnamon swirl: Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Pour half the batter, sprinkle the cinnamon sugar, then add the rest and swirl lightly.
• Brown butter upgrade: Replace the oil with 1/2 cup melted browned butter, cooled. It adds a nutty, caramel aroma.
• Almond crunch: Add 1/2 teaspoon almond extract and 1/2 cup sliced almonds. Sprinkle more almonds on top.
• Double chocolate: Replace 1/4 cup of flour with cocoa powder and use chocolate chunks.
• Whole-wheat twist: Swap 1/2 cup all-purpose flour for white whole-wheat flour. The bread stays moist and gains a bit of nuttiness.
• Dairy-free: Use a plant-based yogurt and non-dairy milk. Choose dairy-free chocolate chips.

FAQ

Can I use buttermilk instead of regular milk?

Yes. Buttermilk adds a slight tang and helps with tenderness. Use the same amount and keep the rest of the recipe as is.

Why did my chocolate chips sink to the bottom?

Chips can sink if the batter is too thin or if you use extra-large chips. Tossing them with a little flour helps. Also, avoid overmixing, which can deflate the batter and reduce lift.

How do I know when the bread is done?

Check the center with a toothpick around the 50-minute mark. You want it to come out clean or with a few moist crumbs. If the top is browning too fast, tent the loaf with foil for the last 10–15 minutes.

Can I bake this in a smaller pan or as muffins?

Yes. For an 8.5×4.5-inch loaf, bake 5–10 minutes longer if needed. For muffins, divide the batter into a lined 12-cup pan and bake at 350°F for about 18–22 minutes.

What oil works best?

A neutral oil like canola, vegetable, or grapeseed keeps the flavor clean. Light olive oil also works and adds a subtle richness.

Can I reduce the sugar?

You can drop the granulated sugar to 1/3 cup if you prefer a less sweet loaf. Keep the brown sugar for moisture and flavor.

How do I keep the top from cracking too much?

A small crack is normal. To minimize it, make sure your oven is fully preheated, avoid overmixing, and bake on the middle rack.

Can I add nuts or dried fruit?

Absolutely. Fold in up to 1/2 cup chopped walnuts, pecans, or dried cherries. Keep total mix-ins to about 1 to 1 1/4 cups so the loaf doesn’t get heavy.

Final Thoughts

Chocolate chip sweet bread is the kind of bake that makes your kitchen smell like a cozy weekend. It’s straightforward, forgiving, and endlessly adaptable. Whether you serve it warm with a pat of butter or pack a slice for an afternoon snack, it hits that perfect spot between cake and breakfast bread. Keep this recipe handy—you’ll reach for it again and again.