Chocolate Chip Bread is a soft, buttery quick bread with a tender crumb, a crackly sugar-crusted top and melty chocolate chips in every slice. Think of it as a chocolate chip cookie in loaf form — no yeast, no mixer and about 15 minutes of hands-on time.
It is perfect for breakfast, an afternoon snack with coffee, or a homemade gift. Below you will find why sour cream is the secret to a moist loaf, the trick that stops the chocolate chips from sinking, and how to tell when it’s perfectly baked in the middle.
What makes this chocolate chip bread so good?
Most quick breads are either dry or dense. This one uses melted butter for flavor and sour cream for moisture and a gentle tang that keeps it from tasting too sweet. Brown sugar adds a caramel note — the same flavor you get in a really good chocolate chip cookie.
The crackly top comes from a simple finishing touch: a sprinkle of coarse sugar and extra chocolate chips right before baking. It bakes into a crisp, bakery-style crust over a soft interior.
The most common mistake? Overmixing the batter. Once the flour goes in, stir only until you no longer see dry streaks. Overmixing develops gluten and gives you a tough, tunnel-filled loaf instead of a soft, tender one.
Key ingredients and why they matter
Full amounts are in the recipe card below — these are the ones worth getting right:
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Sour cream | Full-fat (or plain Greek yogurt) | The secret to a moist, tender crumb that stays soft for days. |
| Butter | Unsalted, melted and slightly cooled | Rich flavor without needing a mixer. Hot butter can scramble the eggs. |
| Brown sugar | Light brown, packed | Gives the cookie-like caramel flavor and extra moisture. |
| Chocolate chips | Semi-sweet, tossed in flour | A light coating of flour helps keep them from sinking to the bottom. |
| Baking powder + soda | Both, fresh | Soda reacts with the sour cream; powder gives extra lift for a domed top. |
| Coarse sugar | Turbinado or sanding sugar | Creates the crackly, crunchy top crust. |
How to make chocolate chip bread
One bowl for wet, one for dry:
- Whisk the dry ingredients. Flour, baking powder, baking soda and salt.
- Whisk the wet ingredients. Melted butter, sugars, eggs, sour cream, milk and vanilla.
- Fold together and add the chips. Stir gently, just until combined.
- Top and bake. Coarse sugar and extra chips on top, then about an hour at 350°F.
Chocolate Chip Bread
A moist, buttery chocolate chip quick bread with a crackly sugar top — no yeast and no mixer needed.
Ingredients
- 2 cups all-purpose flour, plus 1 tablespoon for the chips
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup full-fat sour cream (or plain Greek yogurt)
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet chocolate chips, divided
- 1 tablespoon coarse sugar (turbinado or sanding sugar), for the top
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment, leaving an overhang on the long sides.
- In a medium bowl, whisk together 2 cups flour, the baking powder, baking soda and salt.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar. Whisk in the eggs one at a time, then the sour cream, milk and vanilla until smooth.
- Add the dry ingredients to the wet and fold with a spatula just until no dry flour remains. Do not overmix.
- Toss 1 cup of the chocolate chips with the remaining 1 tablespoon flour and fold them into the batter.
- Spread the batter in the pan. Scatter the remaining 1/4 cup chocolate chips and the coarse sugar over the top.
- Bake for 55–65 minutes, until golden and a toothpick in the center comes out with a few moist crumbs (melted chocolate is fine, raw batter is not). If the top browns too fast, tent with foil after 40 minutes.
- Cool in the pan for 15 minutes, then lift out with the parchment and cool on a rack for at least 30 minutes before slicing.
Pan sizes and bake times
| Pan | Bake Time at 350°F | Notes |
|---|---|---|
| 9×5-inch loaf | 55–65 minutes | The version pictured. Tent with foil if the top darkens early. |
| 8.5×4.5-inch loaf | 60–70 minutes | Taller loaf, needs a little longer. |
| Three mini loaves | 35–40 minutes | Great for gifting. |
| 12 muffins | 18–22 minutes | Chocolate chip muffins. Fill liners almost to the top. |
| 8×8-inch square pan | 30–35 minutes | A snack-cake version, cut into 16 squares. |
Easy ways to customize it
- Double chocolate. Replace 1/4 cup of the flour with unsweetened cocoa powder.
- Banana chocolate chip. Swap the sour cream for 1 cup mashed ripe banana — or try our classic banana bread recipe.
- Cinnamon swirl. Layer half the batter, sprinkle with 2 tablespoons sugar mixed with 1 teaspoon cinnamon, then add the rest.
- Mix up the chips. Use mini chips, dark chocolate chunks, white chocolate or peanut butter chips.
- Add nuts. Fold in 1/2 cup chopped toasted walnuts or pecans.
- Glaze it. Whisk 1/2 cup powdered sugar with 1–2 tablespoons milk and drizzle over the cooled loaf.
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Raw in the middle | Underbaked or oven runs cool | Bake until a toothpick shows moist crumbs, not wet batter; check your oven temperature. |
| Top too dark | Sugar on top browns quickly | Tent loosely with foil after 40 minutes. |
| Chips sank to the bottom | Batter too thin, chips not coated | Toss the chips in flour and use full-fat sour cream for a thicker batter. |
| Dry or crumbly | Overbaked or flour over-measured | Spoon flour into the cup and level it; start checking at 55 minutes. |
| Dense with tunnels | Overmixed batter | Fold only until the last streak of flour disappears. |
| Sunken center | Pan too small or old leavening | Use a 9×5 pan and fresh baking powder and soda. |
Tips for the best results
- Measure flour correctly. Spoon it into the cup and level off — scooping packs in too much and makes the bread dry.
- Let it cool before slicing. The crumb finishes setting as it cools; cut too soon and it turns gummy.
- Room-temperature ingredients. Cold eggs and sour cream can make the melted butter seize into clumps.
- Use a serrated knife. It cuts through the crunchy top without squashing the soft crumb.
Storage and freezing
Store the cooled bread wrapped tightly or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap the whole loaf or individual slices in plastic wrap and foil for up to 3 months. Thaw at room temperature, or toast slices straight from frozen.
Love baking quick breads? Try our salted caramel banana bread, cinnamon apple bread or, for the cookie lovers, the perfect chocolate chip cookies.
Frequently Asked Questions
Why do my chocolate chips sink in quick bread?
Chips sink when the batter is too thin. Tossing them in a spoonful of flour and using thick, full-fat sour cream helps suspend them evenly through the loaf.
How do I know when chocolate chip bread is done?
A toothpick inserted in the center should come out with a few moist crumbs. Melted chocolate on the toothpick is fine, but wet batter means it needs more time. The top should be golden and spring back when lightly pressed.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt works the same way and gives a similar moist, tender crumb.
Can I make chocolate chip bread into muffins?
Yes. Divide the batter between 12 lined muffin cups and bake at 350°F for 18–22 minutes.
Can I freeze chocolate chip bread?
Yes. Wrap the cooled loaf or slices in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature or toast slices from frozen.
Is chocolate chip bread the same as chocolate chip cake?
It is close, but quick bread is less sweet and a little denser than cake, which makes it ideal for breakfast and snacking. It is baked in a loaf pan and sliced like bread.
