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+ servings
chocolate chip bread loaf

One Bowl Chocolate Chip Muffin Bread

The Starving Chef
Only one bowl is needed for this delicious homemade chocolate chip muffin bread recipe.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Bread, Dessert
Cuisine Breakfast, Brunch, One Bowl
Servings 8

Ingredients
  

  • 2 cups flour
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons butter melted
  • 3 eggs room temperature
  • 1 cup whole milk room temperature
  • 1 teaspoon vanilla
  • 11.5 oz semi-sweet chocolate chips
  • 3 tablespoons demerara sugar for topping

Instructions
 

  • 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!
Keyword bread, chocolate, muffin
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