Dense like banana bread, but with some Better Body Foods Superfood Blend containing blueberries and mushrooms, this super moist Chocolate Chip Bread is a treat you can feel better about eating! Is it breakfast? Dessert? That’s up to you! Served warm with a touch of butter and this chocolate chip bread will have you (and your kids) in a chocolate lovers heaven.
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Equipment needed
- Stand mixer with whisk attachment OR mixing bowl and a large whisk
- Flexible spatula – for folding in chocolate chips and scraping all batter out of the bowl
- Bread pan OR muffin pan
- Muffin liners if baking into muffins
- Large cookie scoop to evenly pour batter into muffin pan – optional
Ingredients to make Chocolate Chip Bread
- Eggs
- Milk (any kind, but I prefer to use extra creamy Oatmilk)
- Unsalted butter (melted and slightly cooled)
- Vanilla extract
- Flour (I use unbleached all purpose)
- Sugar (you can use white sugar, but I only use raw cane sugar)
- Baking powder
- Salt
- Better Body Foods Superfood Blend
- Chocolate chips (any kind, but I prefer semi-sweet)
Instructions to make Chocolate Chip Bread
1. Melt the butter in a pot on the stove or in the microwave, then set it aside to cool slightly.
2. Add all of the dry ingredients, flour, sugar, baking powder, salt and superfood blend to a bowl and whisk to combine.
3. Next, add all of the wet ingredients, milk, eggs and vanilla extract to the bowl and mix well. With your mixer running on low speed, slowly incorporate the melted butter. Mix well., scraping down the sides of the bowl as needed.
4. Once all of the dry and wet ingredients are mixed together, then add the chocolate chips and fold into the batter.
5. It should be a nice thick batter and look like the picture above.
6. Line a bread pan with parchment paper or grease it generously. If baking into muffins, use muffin liners or again, grease well.
7. Pour the batter into your lined bread or muffin pan. Bake at 375 degrees.
Bread: Bake for one hour, then check to see if it’s cooked through. If not, cover lightly with tinfoil and bake for an additional 10 minutes. Noting that once the bread is pulled from the oven, it WILL continue to cook in the bread pan. Let the bread rest for 10 minutes and then transfer to a cooling rack to cool a bit before cutting into slices.
Muffins: Bake for 15-20 minutes if making regular sized muffins and 25-30 minutes for extra large muffins. If making mini muffins, bake for 8-10 minutes.
Personally I love to serve this Chocolate Chip Bread warm with a little butter and a good tall glass of milk But it is just as good at room temperature! To reheat, I wrap it lightly in tinfoil and place into the oven at 350 degrees for about 8-10 minutes.
Storing the Chocolate Chip Bread
Keep in an airtight container for up to three days on the counter or up to one week in the fridge. Alternatively, after slicing, you could freeze this for up to three months in an airtight container or freezer safe bag.
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
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Super Moist Chocolate Chip Bread with Better Body Foods Superfood
Equipment
- 1 stand mixer and whisk attachment or mixing bowl and whisk
- 1 bread loaf pan or muffin pan
- 1 small stove pot or mixing bowl in microwave to melt butter
- 1 rubber spatula to scrape the batter out of the bowl
Ingredients
- 2 cups all purpose flour unbleached or not
- ¾ cup sugar raw cane or white
- 2 tsp baking powder
- 1 tsp salt
- ½ cup better body foods superfood blend
- ¾ cup oat milk or milk of choice
- 8 tbsp unsalted butter melted and slightly cooled
- 2 eggs
- 2 tsp vanilla extract
- 1.5-2 cups chocolate chips or chunks any kind
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Instructions
- Preheat your oven to 375 degrees.
- In a small pot on the stove (or a small bowl in the microwave) melt the butter. Then set it aside to cool slightly.
- Add all of the dry ingredients to a bowl and whisk to combine.
- Next, add the milk, eggs, vanilla extract and mix again to combine.
- Then slowly incorporate the melted butter while mixing.
- Once everything is well incorporated, add the chocolate chips. Mix them in to disperse throughout the batter.
- Line your bread pan with parchment paper or grease it.
- For Bread: bake uncovered for 1 hour. If not cooked through, then cover and bake an additional 10 minutes.For Muffins: bake for 15-20 minutes if making regular sized muffins and 25-30 minutes for extra large muffins. If making mini muffins, bake for 8-10 minutes.
- Once finished, let the bread rest in the pan for 10 minutes before removing and transferring to a cooling rack. If making muffins, let them rest in the pan for 2 minutes before transferring to a cooling rack.
- Serve warm with a little butter!
This chocolate chip bread is my kiddos favorite snack and I know why. It is SO good!