If you love muffins then you are going to LOVE muffin bread. It’s my favorite muffin batter, baked into a sliceable loaf.
Another bonus point? You only need ONE BOWL to make it!
And as if you needed more reasons to love muffin bread, you don’t have to clean up a pesky muffin tin afterwards. It’s a win, win, win.
What’s a MUFFIN BREAD?
Did I just make it up? Sorta, kinda. Am I declaring it a thing now? Absolutely!
Muffin bread is literally the lazy way out of making muffins. Pour the batter directly into a bread pan and – POOF – you got yourself some muffin bread.
Not all muffin breads are created equal – you want to make sure that the batter is slightly thicker than regular muffin batter since there’s more opportunity (and further distance) for add-ins like chocolate chips to sink to the bottom. Some sinkage is inevitable, but if the batter is thick enough, you should end up with a more or less even distribution of chocolate chips throughout each slice.
Oh, and if you’ve ever wanted a behind the scenes look at how I photograph my food, this is a little sneak peak to what is actually going on in the background:
Because muffin bread is a “quick bread” there is no rise time involved. Similar to banana bread or beer bread, muffin bread starts as a very thick batter and ends up as a thick, chewy bread with a soft crust.
For a little bit of added crunch, I like to sprinkle demerara sugar on top of my muffin bread to imitate a crunchy crust while adding pops of sweetness.
Here’s What You Need:
The basic ingredients to make a perfect muffin bread!
- flour – all purpose will do just fine
- sugar, butter, eggs – the base for most desserts
- baking powder – for added airiness and rise
- baking soda – boost the rise higher (remember, no yeast is in this recipe!)
- whole milk – the added fat in whole milk helps create a thicker batter
- vanilla – for some added flavor
- chocolate chips – semi-sweet are the most commonly used
- demerara sugar – can be found near the brown sugar and/or specialty sugars, adds some CRUNCH to the crust
One Bowl Chocolate Chip Muffin Bread
- Preheat the oven to 350 F. Grease a glass bread loaf with butter or cooking spray. In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
- Then stir in each of the wet ingredients one at a time, stirring between the addition of each new ingredient until a thick batter forms. Stir in half of the chocolate chips.
- Pour the batter into the greased loaf pan. Sprinkle the remaining chocolate chips on top and use a knife or toothpick to swirl them into the top of the bread (some chips will sink). Sprinkle on about half of the demerara sugar.
- Bake at 350 F for 45 minutes. Sprinkle on the remaining demerara sugar, then continue baking for another 15-20 minutes. Check every five minutes after 60 minutes until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for at least 30 minutes before flipping out onto a cooling rack for another 30 minutes. Cool to room temperature for optimal slicing. Cover and keep at room temperature for up to two days; or cover and chill for up to week. Enjoy!