Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack.
A chocolate dessert is always a good idea, and this one-bowl chocolate chip loaf is at the top of my to-bake list! I love simple recipes that become staples in our home and as you might guess, this one has been on heavy rotation.
What I love about it is that it’s pretty stress-free, even for first time bakers. I went for an easy melted chocolate topping, which takes it up a notch, but you can serve as is. It’s one of those recipes that just melts in your mouth.
Plus, this chocolate chip loaf really is the best afternoon snack, just grab a slice and sit next to the fireplace with a cup of tea and enjoy!
Why you’ll love this recipe:
- It’s quick and easy; made in one bowl.
- Features tons of chocolate without being overly sweet.
- It’s perfectly soft and moist.
How long does a One-Bowl Chocolate Chip Loaf keep?
This loaf keeps well at room temperature for up to 4 days, covered. You can seal with plastic wrap or slice and keep in an airtight container.
Tips to make a Chocolate Chip Loaf
- Use room temperature ingredients – don’t ignore this step! Leave the eggs and milk on your counter for 30 minutes before baking.
- Grease and line the 9×5″ baking pan, this will prevent the loaf from sticking.
- Cover with tinfoil about halfway through baking, this prevents the quick bread from browning and burning.
- Cool before pouring the melted chocolate on top.
- You can use regular sized chocolate chips, or mini chocolate chips (as pictured). You can also try white chocolate chips, or berries like in this Blueberry Streusel Quick Bread.
- Check the expiration date of your ingredients, especially baking soda and baking powder. I found this article very helpful if you’re trying to figure out the shelf life of your ingredients.
How to Melt Chocolate
The best way to melt chocolate is on the stovetop in a double broiler. The steam of the simmering water helps melt the chocolate slowly and evenly, preventing it from burning.
- Fill a medium sauce pan with 1 cup of water and bring to a simmer over low heat. Place a glass bowl, or heatproof bowl, on top of the pot and add the chopped chocolate. The bowl shouldn’t touch the water.
- Stir occasionally using a rubber spatula, until the chocolate melts. It should be silky and shiny without clumps.
- Pro tip: remove the bowl from the pot and use a towel to dry the bottom. If water gets in the bowl it’ll basically ruin your chocolate (seizing occurs and makes the chocolate grainy and thick).
For more Chocolate recipes, check out my:
- Decadent German Chocolate Cake
- The Best Chocolate Cake Ever
- Chocolate Olive Oil Cake
- Fudgy Chocolate Loaf Cake
- Tahini Buttercream Chocolate Cake
Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!