New recipes

Chocolate chip loaf recipe

Chocolate chip loaf recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate loaf cake
  • Chocolate chip loaf cake

This chocolate chip cake is more delicious when eaten warm, ideally 20 minutes after leaving the oven!

154 people made this

IngredientsServes: 8

  • 250g butter
  • 250g caster sugar
  • 4 eggs
  • 250g plain flour, sifted
  • 2 level teaspoons baking powder
  • 100g dark chocolate, broken up (or chocolate chips)

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4. Lightly grease and flour a 900g (2 lb) loaf tin.
  2. Beat the butter and sugar together in a bowl until light and fluffy. Add the eggs, one by one, mixing well after each addition. Mix in the sieved flour and baking powder, then stir in the chocolate pieces/chips.
  3. Pour into greased loaf tin and bake for 50 to 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
  4. Serve warm!

Recently viewed

Reviews & ratingsAverage global rating:(21)

Reviews in English (10)

Not good. Followed this recipe to the last detail. I have a gas cooker. 45 mins on, top was slightly burnt and inside all runny . I have baked several recipes from this site with success, this is an epic failure.-28 Sep 2012

Terrible recipe! Exactly the same, burnt top runny middle. Too hot for a loaf and too short a time for quantity.-14 Apr 2013

What a disaster... I had similar results to Burnt on top and runny in the middle.The ingredients are the same as the usual sponge cake recipe I would bake on 180 degrees Celsius, and did wonder; but went ahead anyway as I trusted the recipe. I had to throw it away.-16 Jan 2013


Chocolate Chip Loaf Cake Recipe

Chocolate Chip Loaf Cake Recipe – Easy Gluten Free, Low Carb & Keto Bread With Yogurt and Coconut Flour – with the video.


Ingredients

  • For the cake:
  • 175g (6oz) softened butter or margarine
  • 175g (6oz) golden caster sugar
  • 175g (6oz) sifted self-raising flour
  • 5ml (1tsp) baking powder
  • Finely grated rind of 1 large orange
  • 3 medium eggs, beaten
  • 100g (4oz) plain chocolate chips
  • For the buttercream:
  • 75g (3oz) softened butter
  • 10ml (2tsp) finely grated orange rind
  • 175g (6oz) sifted icing sugar
  • 15ml (1tbsp) orange juice

  • 175g/6 ounces Unsalted Butter
  • 1/3 Cup Sugar/Stevia
  • 2 teaspoons Vanilla Extract
  • 1/3 Cup Milk/Almond Milk
  • 4 Eggs
  • Pinch of Salt
  • 1 teaspoon Baking Powder
  • 1/2 Cup Coconut Flour
  • 100g/3.5 ounces Chocolate Chips
  1. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper.
  2. Melt the butter and then pour it into a bowl, allow to cool slightly.
  3. Add the sugar, vanilla and milk to the melted butter and whisk until smooth.
  4. Whisk in the eggs and salt until fully incorporated.
  5. Add the baking and coconut flour and stir through completely.
  6. Pour over the chocolate chips and mix through to evenly distribute among the bread batter.
  7. Move the mixture to the prepared loaf tin.
  8. Place into the preheated oven for 45 to 55 minutes or until golden and cooked through.
  9. Remove from the oven, allow to cool and store in the fridge.

Nutrition Information:

Make It Low Carb & Keto Friendly

I alternate between making this bread keto friendly for myself and not keto friendly for my kids.

To be sure that the bread is low carb and keto friendly, make the following substitutions:

  • Use stevia or your sweetener of choice instead of sugar
  • Use almond milk or another low carb milk
  • Include keto friendly chocolate chips (or you could bread up a block of your favorite low carb friendly chocolate for a chocolate chunk bread.)

Recipe Video Tutorial

Here’s the video where you can watch the bread being prepared, step by step. Hit play below or click here to watch on YouTube.

More Gluten Free Baking Recipes

Subscribe to receive the FREE weekly newsletter, packed full of easy recipes and food inspiration plus exclusive, subscriber only content. Click here to Subscribe by Email.


Banana Chocolate Chip Loaf

The affordability and availability of bananas usually ensure a few brown speckled ones waiting in the fruit bowl to be mashed and baked into a loaf.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup chocolate chips
  • 2 cups mashed ripe bananas
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 2 eggs

Nutritional facts Per slice: about

  • Sodium 176 mg
  • Protein 3 g
  • Calories 208.0
  • Total fat 10 g
  • Cholesterol 43 mg
  • Saturated fat 6 g
  • Total carbohydrate 29 g

Method

In large bowl, whisk flour, sugar, baking powder, baking soda and salt add chocolate chips. In separate bowl, whisk together bananas, butter, milk and eggs pour over flour mixture and stir just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.

Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack let cool completely. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)


Quick Bread Recipes – Chocolate Chip Quick Bread

Just a quick word about ingredients. Don’t use margarine and don’t use imitation vanilla extract. If you never tasted the real thing in a recipe, you’ll thank me when you do. Margarine is pretty close to plastic which means that real butter is the only choice you should be making when you cook. Real vanilla has a flavor like you wouldn’t imagine if you’ve only ever had the imitation stuff. Use the real stuff and enjoy the new flavors that you’ve been missing out on.

Ingredients needed to make chocolate chip quick bread

  • 2 Cups flour
  • 3/4 Cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter, softened
  • 3 Eggs
  • 1 Cup buttermilk or whole milk
  • 1 Tbsp real vanilla extract
  • 1 Cup of Chocolate Chips

To start, preheat your oven to 350° and grease a 9 x 5″ loaf pan.


Next, cream together the butter and sugar in a large mixing bowl until light and fluffy. If you’re not sure what I mean by “cream together,” use a hand mixer to mix them well. The two ingredients will combine to make a mix that is light and creamy together. After you’ve done that, mix in the eggs and vanilla and combine well.

Now stir in the flour, salt, baking powder and baking soda and combine well. If you’re using salted butter, make sure that you omit the salt from the recipe.

Finally mix in the buttermilk (or milk), combine well then fold in the chocolate chips.


Pour the batter into your greased loaf pan and bake at 350° for 60-65 minutes. Use the toothpick test to check if it’s done but keep in mind that it likely won’t come out completely clean. Carefully remove your chocolate chip quick bread from the oven, slice and enjoy with a little bit of butter spread on top.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Recipe: Make this chocolate chip pound cake for your Valentine or Galentine — or for yourself

Chocolate Chip Pound Cake. Sheryl Julian

A buttery chip-studded pound cake baked in a loaf pan is a confection for any spontaneous craving any hour of the day. The cake is a classic sour cream pound cake beaten in an electric mixer just before baking, you fold in mini chips. Instead of buttering and flouring the loaf pan, which takes a minute, rub it very lightly with vegetable oil and line it with a sheet of parchment, which takes seconds. The paper comes above the top edges of the pan so you can use it as a sling to remove the cake after baking. The batter is easy and straightforward, the results wonderful. Maybe this is the cake you'll make every year, for a Valentine, a Galentine, or yourself.

Vegetable oil (for the pan)
2cups flour
½teaspoon baking soda
¼teaspoon salt
¾cup mini semisweet chocolate chips
10tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
cups granulated sugar
3 eggs
1teaspoon vanilla extract
cup sour cream
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Rub the inside of a 9-by-5-inch loaf pan very lightly with vegetable oil. Line the pan with a sheet of parchment paper long enough to come above the edges by a couple of inches. You'll use this overhang later to lift the cake out of the pan. Press the paper with your fingertips into the corners of the pan so the parchment fits tightly.

2. In a bowl, whisk the flour, baking soda, and salt to blend them.

3. In another bowl, toss the chocolate chips with 1 teaspoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 2 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each one. On medium-low speed, blend in the eggs, one at a time, followed by the vanilla. The batter may look curdled at this point that's OK.

5. With the mixer set on low speed, blend in the flour mixture in 3 additions alternately with the sour cream, beginning and ending with flour. Mix just until the flour is absorbed. Scrape down the sides of the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large metal spoon, fold in the chips and any flour in the bowl.

6. Spoon the batter into the pan, mounding it slightly down center. Bake the cake for 60 to 70 minutes, or until it is set and a skewer inserted into the center of the cake is clean when withdrawn.

7. Set the loaf in the pan on a wire rack to cool for 20 minutes. Carefully lift the loaf using the parchment paper and set it on the rack to cool completely. Peel back the parchment paper, dust the top with confectioners' sugar, and use a serrated knife to cut the loaf into slices.

A buttery chip-studded pound cake baked in a loaf pan is a confection for any spontaneous craving any hour of the day. The cake is a classic sour cream pound cake beaten in an electric mixer just before baking, you fold in mini chips. Instead of buttering and flouring the loaf pan, which takes a minute, rub it very lightly with vegetable oil and line it with a sheet of parchment, which takes seconds. The paper comes above the top edges of the pan so you can use it as a sling to remove the cake after baking. The batter is easy and straightforward, the results wonderful. Maybe this is the cake you'll make every year, for a Valentine, a Galentine, or yourself.

Vegetable oil (for the pan)
2cups flour
½teaspoon baking soda
¼teaspoon salt
¾cup mini semisweet chocolate chips
10tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
cups granulated sugar
3 eggs
1teaspoon vanilla extract
cup sour cream
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Rub the inside of a 9-by-5-inch loaf pan very lightly with vegetable oil. Line the pan with a sheet of parchment paper long enough to come above the edges by a couple of inches. You'll use this overhang later to lift the cake out of the pan. Press the paper with your fingertips into the corners of the pan so the parchment fits tightly.

2. In a bowl, whisk the flour, baking soda, and salt to blend them.

3. In another bowl, toss the chocolate chips with 1 teaspoon of the flour mixture.

4. In an electric mixer on medium speed, beat the butter for 2 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each one. On medium-low speed, blend in the eggs, one at a time, followed by the vanilla. The batter may look curdled at this point that's OK.

5. With the mixer set on low speed, blend in the flour mixture in 3 additions alternately with the sour cream, beginning and ending with flour. Mix just until the flour is absorbed. Scrape down the sides of the bowl often with a rubber spatula. Remove the bowl from the mixer stand. With a large metal spoon, fold in the chips and any flour in the bowl.

6. Spoon the batter into the pan, mounding it slightly down center. Bake the cake for 60 to 70 minutes, or until it is set and a skewer inserted into the center of the cake is clean when withdrawn.

7. Set the loaf in the pan on a wire rack to cool for 20 minutes. Carefully lift the loaf using the parchment paper and set it on the rack to cool completely. Peel back the parchment paper, dust the top with confectioners' sugar, and use a serrated knife to cut the loaf into slices. Lisa Yockelson


Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4.

Grease a 22cm round tin and line with baking parchment

Cream the butter and sugar together. Add one egg at a time and beat thoroughly between addition. Add the flour and mix until just combined.

Stir through the chocolate chips and pour into the prepared tin

Bake for 30 mins. Cover loosely with foil and bake for a further 20 – 30 mins, or until a cocktail stick inserted in the centre comes out clean

Remove from the oven and allow to cool for 5 mins before transferring to a wire rack to cool fully.

Whilst the cake is cooling you can prepare the frosting. In a saucepan melt the butter. Add the chocolate and stir continuously until fully melted.

Remove from the heat and mix in the icing sugar and spread over the cake.


Always Order Dessert

The polar vortex has struck again, and I'm on a self-imposed lock down. I had an event to attend last night, and was actually super excited about it (it was 60s ski party themed!!), but. I could barely get around the block, let alone 100+ blocks.

So instead of parties and cocktails, it was braised lamb shanks and The Mindy Project (so good!) and working on the couch in my fleece-lined leggings (admittedly, not a bad compromise).

(Because there should always be cake.)

We're lucky to still have a few slices of my Cranberry Orange Chocolate Chip Loaf Cake leftover from last weekend's brunch. I love this cake. It's moist and tender with the perfect amount of tart fresh cranberries and dark chocolate chips studded throughout.

The recipe is adapted from a beautiful coffee cake I found on Joy the Baker's site. Her's is a majorly gorgeous cake with pecans and streusel and icing. It was what I originally planned to make for my brunch, but I got lazy and skipped the struesel and icing and nuts. (And added chocolate. And extracts.)

I did keep one very awesome thing about the original recipe, which is that the main liquid in it is orange juice. Just pure juice--no buttermilk or anything else! It adds this lovely flavor to the whole thing and is (to me) the perfect winter cake.

Great in the late morning with a mug of coffee. Lovely as a light dessert after lunch. And simply fantastic in the evening when snuggled up on the couch watching television.

Even better? This recipe makes 2 loaves with no extra work. One to keep and one to share. Or one to eat and one to freeze (for later).

****
Love Always Order Dessert? Let's connect! F ollow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me . Thanks for reading!

Cranberry Orange Chocolate Chip Loaf Cake
Makes 2 9x5-inch loaves. Adapted from Joy the Baker.

Ingredients
4 cups all-purpose flour
1 3/4 cups granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 1/2 cups orange juice (use something fresh and pulpy--or squeeze your own!)
2 tablespoons orange zest
1 tablespoon pure vanilla extract
1 teaspoon orange extract
1 teaspoon almond extract
2 cups whole fresh cranberries
1 1/2 cups bittersweet chocolate chips

Directions

Preheat oven to 350 degrees. Grease and line two 9x5" loaf pans with parchment paper so that it overhangs on the sides.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt.

In a separate bowl, whisk together melted butter, eggs, orange juice, zest, and extracts.

Add the wet ingredients to the dry and mix until combined with no dry spots left. Gently fold in the cranberries and chocolate chips.

Divide the batter evenly between loaf pans, and bake about 50-60 minutes, or until a tester inserted in the center comes out clean.



Comments:

  1. Gretel

    Between us talking.

  2. Doutaxe

    It is not intended

  3. Gardarn

    the very good information

  4. Arundel

    You were not mistaken, truly

  5. Rikkard

    I can't take part in the discussion right now - I'm very busy. I will be released - I will definitely express my opinion.

  6. Muzilkree

    I apologize, but in my opinion you admit the mistake. Enter we'll discuss it.

  7. Mezizuru

    Yes you said right



Write a message