Chocolate Chip Bread
Do you ever find that you get into food moods? Every once in a while I definitely do and lately I've been in the mood for chocolate chips. Snacking on them, baking with them, etc. What's odd is that there is usually a bag of them in my freezer but it's only Brian that snacks on them. Most of the time I'm content to let them be but these days they seem to be calling to me. So I decided to bake a dessert that had chocolate chips inside as well as sprinkled over the top for a little extra something. Quick breads are so easy to put together and it was the perfect vehicle for the double hit of chocolate chips that I envisioned. The result was so moist, with just the right amount of chocolate, and the topping I had in mind came out exactly as planned. I also really wanted a chocolate chip that I loved eating on its own and for me that means milk chocolate. I prefer the chips made by Guittard because they're larger than average and have a more natural taste but that's personal taste, of course. Whatever your chip of choice, this recipe is definitely going into my 'make again soon' pile. Enjoy!
Do you ever find that you get into food moods? Every once in a while I definitely do and lately I've been in the mood for chocolate chips. Snacking on them, baking with them, etc. What's odd is that there is usually a bag of them in my freezer but it's only Brian that snacks on them. Most of the time I'm content to let them be but these days they seem to be calling to me. So I decided to bake a dessert that had chocolate chips inside as well as sprinkled over the top for a little extra something. Quick breads are so easy to put together and it was the perfect vehicle for the double hit of chocolate chips that I envisioned. The result was so moist, with just the right amount of chocolate, and the topping I had in mind came out exactly as planned. I also really wanted a chocolate chip that I loved eating on its own and for me that means milk chocolate. I prefer the chips made by Guittard because they're larger than average and have a more natural taste but that's personal taste, of course. Whatever your chip of choice, this recipe is definitely going into my 'make again soon' pile. Enjoy!
- Carbohydrate 31.1370701941023 g
- Cholesterol 45.6336666680328 mg
- Fat 15.7385640526663 g
- Fiber 1.66307941235832 g
- Protein 4.96608485246254 g
- Saturated Fat 9.45388814643762 g
- Serving Size 1 1 Serving (104g)
- Sodium 5609.11431681159 mg
- Sugar 29.473990781744 g
- Trans Fat 1.11170491001657 g
- Calories 277 calories
Step-by-step
- In a large bowl, beat together the butter, cup of sugar, egg and vanilla until smooth.
- In a separate bowl, combine the flour, baking powder and salt.
- Alternate adding the flour mixture and the milk into the batter just until combined.
- Fold in the cup of chocolate chips.
- Pour the batter into a buttered and floured loaf pan.
- Combine the extra tablespoon of sugar and the extra 2 tablespoons of chocolate chips and sprinkle over the top of the batter.
- Bake in a pre-heated 350 degree oven for 50 - 55 minutes, or until a cake tester comes out clean.
Mixing Mechanics and Hydration Control
Alternating the addition of flour and milk regulates gluten development in standard all-purpose flour. Overmixing at this stage hydrates too many proteins, resulting in a tough texture rather than a tender quick bread. Folding the chocolate chips gently by hand distributes the solids evenly without dragging pockets of flour through the batter. Reserve two tablespoons of chocolate chips and one tablespoon of sugar to scatter across the surface immediately before baking. This extra sugar-and-chip topping forms a crisp crust that contrasts texturally with the soft interior crumb.Thermal Transfer and Second-Day Staging
Bake the loaf in a preheated 350-degree oven for 50 to 55 minutes, verifying doneness when a wooden tester inserted into the center emerges clean of wet batter. Cool the bread completely on a wire rack to allow starches to set fully before slicing. Stored tightly wrapped at room temperature for up to two days, the moisture redistributes evenly throughout the crumb, softening the exterior crust while concentrating the cocoa notes of the chocolate chips.
