Super Moist Chocolate Chip Bread with Better Body Foods Superfood
Is it breakfast? Dessert? That’s up to you! Served warm with a touch of butter and this super moist chocolate chip bread will have you (and your kids) in a chocolate lovers heaven.
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!
Notes
Store in an airtight container for up to 3 days at room temperature or in the fridge for up to 1 week.
Reheat in the oven, lightly wrapped in tinfoil to keep it moist!
