Chocolate Chip Loaf

65 Replies

When you’re baking a sweet treat, it’s hard to go wrong with anything that has chocolate chips in it! And if you are craving something chocolatey, this is a good recipe to try. I came up with it after doing some experimenting and tweaking in the kitchen. I was so eager to try a piece, I think I cut into the loaf a little too soon–the chocolate chips were still a little melty…but it was really good! And the chocolate frosting is a nice chocolate finishing touch (you can easily make the frosting thinner if you’d like it to be more of a glaze, or if you’re not crazy about frosting, the loaf is also good without it).

The key thing here is to grease and flour your loaf pan—if you do this, your loaf will come out so nicely with no sticking. And be sure to use the mini chocolate chips…they distribute more evenly in the batter so you won’t get any chocolate-chip clumping. Which means you’ll have lots of yummy little bits of chocolate in every bite! 🙂

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CHOCOLATE CHIP LOAF by NancyC

Makes one 8 x 4″ loaf

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour an 8 x 4″ loaf pan; set aside.

In medium-size bowl, stir the flour, baking powder, and salt, blending well; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well.

Gradually add the flour mixture to this egg mixture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in batter. Then fill your prepared loaf pan with the batter and bake at 350˚F for 45 to 50 minutes, or until a toothpick inserted in center comes out clean.

Let loaf cool in pan 5 to 10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…

VERY CHOCOLATE FROSTING

  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 1/2 Tablespoons Half & Half (light cream) Note: use a little more Half & Half if you want a thinner consistency

Stir powdered sugar and cocoa powder together in small bowl. Add the Half & Half and blend until smooth and creamy.

When loaf is completely cool, frost the top generously with all the frosting (or if you’ve made a thinner glaze, drizzle the loaf generously with the chocolate glaze). Let the frosting or glaze set a little, and then it’s ready to enjoy!

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Are you a fan of chocolate chip desserts? What’s your favorite chocolate chip dessert recipe?

Sharing at Meal Plan Sunday, Farmhouse Friday, Full Plate Thursday, Thursday Favorite Things, Grace at Home, Homestead Blog Hop, LouLou Girls, Happiness is Homemade.

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65 thoughts on “Chocolate Chip Loaf”

  24. Robyn

    Such a great recipe!!! I tried it today and it was a hit in my house.
    I think the sugar could be reduced by a quarter cup, but otherwise, it’s a yummy recipe.
    Thanks for sharing it!

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  27. americanexileinireland

    I have this loaf in the oven. You may have just saved me — company on the way and I have nothing to serve. Thanks for sharing the recipe!

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  28. Pingback: Chocolate Chip Mini Loaf Gift « Love and Rosen

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  30. Mika

    This cake looks absolutely scrumptious! I am going to try it today;-) I will probably try to veganise this recipe though as I have a vegan in the family.
    Thanks Nancy, love your site..

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      1. Mika

        Hello Nancy, thought I\’d let you know my Vegan Choc Chip cake was a hit! Is there any way I can send you a photo?:-) would love to share.

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          1. Mika

            Hi Nancy, thanks for your message. Tried to find a way to upload my photo onto your FB page but no luck. I can ‘post’ but it’s only for text, no pic upload button. What do you suggest?
            Mika

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  31. Pingback: Food Blogs to love « Mind-Space Mika

  32. Randi

    Delicious! I did make one change; instead of topping it with frosting, I topped it with a sour cream glaze. It was AMAZING and had great balance and moisture.

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  34. Zoe Rose @ papillonroses

    I made this earlier this week, and it’s so delicious and easy. I had some leftover sour cream so that was perfect. Pretty sure I’m going to be trying lots more recipes from your website, they all look great! 🙂 Thanks!

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    1. nancyc Post author

      I’m glad you liked this Chocolate Chip Loaf, Zoe–that’s nice to hear! Hope you find many more recipes you like on this site! 🙂

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  35. Laura

    I have never before left a comment on a recipe site of any kind – but I just made this recipe, and I had to comment. First of all – that frosting recipe is TO DIE FOR. Who knew such simple ingredients could be so delicious? So Okay – I did add a tweak or too. A pinch of salt and a pinch of instant espresso powder. Just for some kick. Oh. And a dash of vanilla too 🙂 The bread is still in the oven – – but the batter tasted exactly like a chocolate chip cookie – – so how bad could it be?? Can’t wait for a taste! Thanks for the recipe. I will no longer ever spend $4.99 on my families’ favorite chocolate frosting! Here’s to more delicious chocolate recipies 🙂 –Laura

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    1. nancyc Post author

      Glad you like the frosting, Laura! I like your idea of adding some espresso powder to it! Hope you find more recipes here you like! 🙂

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  36. Emily

    Just made this bread tonight and not only is it a super easy recipe with most of my usual “on hand” ingredients, it’s also really moist and delicious! I skipped the frosting tonight, (too tired) but it was still sinfully good!

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  37. Mary Soucy

    Wow! I would be SO tempted to eat the whole thing in one day! I think I will make this into cupcakes! I can freeze 10 and frost 2 with a 1/4 batch of frosting that I refrigerate. That way, I will save myself! 🙂 Thank you for posting this wonderful recipe!

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  38. Cindy

    I just made a batch but I had no sour cream D: But I found something I thought might be a good substitute: plain low fat yogurt. I did the same amount of the yogurt as the sour cream called for plus about a spoonful and had a really thick, creamy batter. It came out PERFECTLY and it tastes absolutely amazing!! I think I might substitute the sour cream more often! 😀

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  40. Sil

    Just came across this and it looks amazing. Does it work well as a cake recipe? 8″? Also, do,you think chocolate chunks would work? Thanks!

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    1. nancyc Post author

      I haven’t tried this in an 8″ pan, but I think it would work–you’ll have to let me know if you try it. I’m sure the chunks would work, too.

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  42. Jaye Rochelle

    Fantastic recipe. I added unsweetened cocoa powder and sprinkled the top with coarse sugar crystals before baking, instead of glazing it with the chocolate. It tastes amazing!

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  45. Pingback: Chocolate Chip Loaf Cake - Out of the Box Baking

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