1. Can I use regular cocoa powder instead of Dutch process cocoa?

Sure, but the flavor won’t be as rich. If you’re using regular cocoa, you might want to add an extra tablespoon of sugar to balance the bitterness.

2. What’s the best way to store chocolate chip bread?

Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—just thaw at room temperature before serving.

3. Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans would be amazing. You can also swap out the chocolate chips for white chocolate or peanut butter chips if you’re feeling adventurous.

4. What if I don’t have buttermilk?

No worries—you can make a quick substitute by mixing milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’re good to go.

5. Can I double the recipe?

You bet! Just use two loaf pans and bake them side by side. Keep an eye on the baking time—it might take a little longer.

6. How can I make it gluten-free?

Simply swap the all-purpose flour for a 1:1 gluten-free baking mix. Ensure that all other ingredients (like chocolate chips) are certified gluten-free.

Chocolate Chip Bread Recipe By JunoRecipes

Chocolate Chip Bread

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Soft, moist, and loaded with chocolate chips, this Chocolate Chip Bread is the perfect dessert or snack for any time of day.

Author: Juno
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10 slices
Category: Cake
Method: Baking
Cuisine: American

Ingredients

½ cup Dutch-process cocoa
1 ¾ cups all-purpose flour
6 tablespoons dark brown sugar
6 tablespoons granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips, divided

Instructions

Preheat the oven to 350°F and grease or line a loaf pan with parchment paper.
In a bowl, whisk together the cocoa, flour, sugars, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, oil, and vanilla.
Combine wet and dry ingredients, mixing until just combined. Fold in ½ cup chocolate chips.
Pour the batter into the pan and sprinkle the remaining chocolate chips on top.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use high-quality cocoa and chocolate chips for the best flavor.
To store, wrap tightly and keep at room temperature for up to 3 days, or freeze for up to 3 months.

Find it online: https://junorecipes.com/chocolate-chip-bread/