If you have been reading my blog for a while, you will know that I bake a lot of desserts- cookies, cakes, pies, all regularly found in my kitchen! However, I am trying to diversify, albeit fairly slowly, starting with a loaf. I know that a lot of people will eat banana bread type-loaves for breakfast but I would argue that might not be the healthiest thing to eat on a regular basis. However, I do think that loaves are a nice evening snack, because they are great for a sweet tooth and can be fairly filling so that you don’t wake up at 1am with hunger pains. This chocolate chip loaf is a standard loaf recipe, and is quite delicious!
It is surprisingly difficult to find a chocolate chip loaf recipe. You can find plenty of banana chocolate chip loaf recipes, pumpkin chocolate chip loaf recipes, even zucchini chocolate chip loaf recipes (and yes, I can taste the zucchini….), but for some reason just a plain ol’ chocolate chip loaf recipe with no secondary flavours is near impossible to find. So, when I found this recipe, I got very excited, and after making it, I’m still excited- it’s easy to make and quite delicious, if I do say so myself.
-2 cups all purpose flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-6 tablespoons butter softened
-2/3 cup sugar
-3 large eggs
-1 tsp vanilla
-1 cup buttermilk
-1/2 cup chocolate chips
1. Preheat oven to 350 degrees F.
2. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. In a separate bowl using your mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Mix well.
4. Add half the dry mixture to the wet mixture and stir until just combined. Add half the buttermilk and stir until just combined. Repeat with remaining ingredients. Do not over mix, you just want to make sure the dry and wet ingredients are combined. Fold in chocolate chips.
5. Spoon batter into a 9×5 loaf pan that has been coated with non-stick spray.
6. Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out almost clean . Remove from oven and allow to cool on a wire cooling rack . Remove from pan and enjoy!
-Plan ahead and make sure that you have 30-60 minutes to soften your butter.
-Also ensure that if you don’t have buttermilk on hand, that you have white vinegar to put in regular milk!
Overall, I think that this is a wonderful dessert/snack loaf. It is so light and fluffy, with a perfectly crunchy crust. It’s sweet, but not too sweet (countered by the semi-sweet chocolate chips and salt), and it’s filling without being heavy. I can’t say I would promote this as a breakfast food, but I think it’s perfect as a snack or perhaps dessert for a luncheon.
Do you have any favourite loaf recipes to share?