Chocolate Chip Loaf Cake
You can also grease a loaf pan and insert a parchment paper sling across the wide side for lifting, but the foil eliminates washing the pan. I like to use part dark chocolate chips and part 68% chocolate bar. It's best to have your ingredients at room temperature. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Makes: one loaf
Ingredients:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup + 1 Tablespoon sugar
- 1 teaspoon vanilla
- 1/2 cup milk (I use whole milk)
- 1/2 cup chocolate chips (or chunks of a dark chocolate bar)
- 1/2 cup chopped toasted nuts (I use pecans & walnuts)
Instructions:
- Preheat oven to 350° F.
- Line a loaf pan with aluminum foil.
- Sift flour, baking powder, and salt onto wax paper. Set aside.
- In a large mixing bowl, beat eggs, oil, sugar, and vanilla for 3 minutes until thick.
- On lowest speed, stir in half the flour mixture, followed by the milk, and then the remaining flour.
- Fold in the chocolate chips and nuts. Do not over-mix.
- Spread batter evenly into the loaf pan and bake for 1 hour.
- Let cool in the pan for 5 minutes.
Omg first time i made it it was nice. Second time i made it it was bad 😂 instead of 1/4 teaspoon salt I accidentally done 1/4 cup 😳
Omg first time i made it it was nice. Second time i made it it was bad 😂 instead of 1/4 teaspoon salt I accidentally done 1/4 cup 😳
For the chocolate chip loaf, instead of using the milk can you substitute yogurt?
Would appreciate a reply. I think using the yogurt the loaf would moist.
For the chocolate chip loaf, instead of using the milk can you substitute yogurt?
Would appreciate a reply. I think using the yogurt the loaf would moist.
Can you replace some flour with cocoa powder to make a double chocolate loaf from this recipe?
I made this chocolate chip bread. It was wonderful. Of course I added more chocolate chips and I did try the orange zest in alignment with aluminum foil the pan. wonderful it came out so easy and so clean. I will continue to make . Thank you so much for sharing.
and my gray hairs love it
This is great loaf cake!!!! Very moist (oil!)
and I have made this many times. I take it to meetings and get rave responses. When I make one I have to make another for my husband because it’s his favorite cake.
I use buttermilk instead of milk because I believe it helps with it being moist. I use mini chocolate chips.
Bake for 50 min in loaf pan. (Check with toothpick)
I bake almost every day, it’s my hobby.
I’m 80.
This is a great recipe.
I made this bread and it was definitely not soft and moist. I cooked it for almost an hour, only needed 30 mins is my guess. I won’t be making this again.
Made this loaf cake. I added vinegar to the milk, I also added chocolate chips and walnuts. It was delicious, but next time I would add orange rind to give some flavour.
Tried this bc i was out of butter & it was very yummy, hard to mix by hand tho
hey im making this recepie for the first time looks so yummy and im so exited!!
I am making your recipe for the first time.
I had been intending to make this loaf and had no time and had my husband make it. It was perfect!!!
love this bread – what can I do to make it just a bit more moist? more milk? more choco chips – or to slightly under cook it? thank you
I made this bread and used Buttermilk instead of regular milk. It came out super moist.
Added 3 tbsp of unsalted butter to the No Knead bread dough and boy oh boy what a difference in taste,texture and rise. Love all your recipes!
Instead of foil,I coated the baking dish with butter or u can use margarine.I also added more chips mixed with butterscotch chips.Yummy!!!!
Can I substitute syrup for the sugar?
And coconut oil for the vegetable oil?
I want to make this a little healthier for my grandkids.
Thanks
Amazing! My whole family loved it. But instead of using all purpose flour, I used Almond Flour. It was great but next time I’ll try all purpose flour..I just didn’t have any at home lol
Love that cake chocolate chip loaf cake. Thank-you
Excellent recipe! VERY easy and turn out amazing. I omitted the salt. I usually do with most baking. 1 cup chocolate chips, no nuts. I also baked for 1 hour and 7 minutes. I realized my loaf pan was just shy of what I saw in the comments so it needed an extra 7 minutes. Thanks for a quick and delicious recipe!
So good and easy to make! Looking for a quick recipe to make with my toddler…we both loved it!
I just made this recipe with 1 for 1 gluten free flour (Pamela’s all purpose) and it turned out great!
What size loaf pan? I have two. I have been searching for a choc chip loaf cake and I am anxious to try your recipe. Thank you.
Elizabeth
I use a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches).
Jenny! We love this cake soooooo much we couldn’t wait the 5′ to cooled down 😉 it’s easy to make, my 5 years old daughter help me! Thank you for sharing!
I have a fabulous recipe for a chocolate chip cake but I made this because I needed something quick to bring to a church event. It was a mistake. Although the inside is okay, the texture and taste of the top and bottom was awful. I was not comfortable serving this to anyone. Sorry, but I will not be making this again.
Jenny, another great recipe so easy and delicious! Every recipe I have tried is amazingly wonderful and easy with little clean up! Love your videos, too, fun to watch and very helpful. Thank you for making my time in the kitchen fun and enjoyable!
Loved the cake! Recipe worked perfectly! Thanks!
Yumm… I will make this with raisins instead of chips! Looks delicious. Love the way you cook. TYVM
Smells good….hope it tastes the same!
Awesome !!
Hi jenni, can I do your 50/50 tip with the flour in this recipe? Also can I bake it a cake pan?
I made it with 50/50 all purpose and whole wheat pastry flour. It was definitely heavier and more dense but I still liked it for the added fiber. Next time I plan to try 1 1/2 cups of a/p flour with 1/2 cup whole wheat pastry flour.
Also, I added some orange zest along with the flour and loved that!
I’m a total newbie to baking and was wondering if I can substitute the milk with buttermilk?
That would not be a good substitute because it is acidic.
I don’t see why you couldn’t use buttermilk. The reason I picked this recipe was the use of milk instead of buttermilk. All the other recipes I saw online had buttermilk listed. I am using this recipe right now. (Still in the oven). Will comment later tonight.
Would love ro try this cake, but I have a freezer full of blueberries. Could they be substituted for the chocolate ?
Sounds fantastic I can’t wait to try.
I love all your recipes that I have tried so far ,that would be most of them.
Thank you Jenny for another easy quick, really delicious recipe.. also easy clean up what more can you ask? I love your recipes and videos making cooking fun and easy I specially love the Polish recipes, my Grandparents came from Poland but they passed before I knew them and Mom was not much of a cook herself so I come here and read and follow your recipes… you are so appreciated and also enjoy watching you on your videos because you are so happy and pleasant l never got to see your cooking shows when you were on TV I
I watched you for years with my Aunt Mary. Loved your talk show! Today enjoy the great recipes you share with us and fun videos. Thank you for all…you rock!
Tm
So very happy to see that you are still publishing recipes. We just love watching your videos, That are so funny! All the recipes of yours have been A Plus. Keep up the great work. Your friends in Texas
Hi Jenny,
Just wanted to let you know your “Look Good Feel Great” cookbook is the only one I use. I love your recipes…real food but a bit healthier. I don’t like green tea like you do, but I do love oolong.
Thank you. I feel I am a better cook today and many of the recipes from my book are now improved and more importantly simplified and are posted here on this website, which is why I do not promote the book. But I’m glad you like my recipes and be sure to check here for the newer versions of the recipes in my book. Happy Cooking!
Thank you for sending. I not only bake for hubs and I, but have friends who live alone, bake often for them., this is a perfect size to give to someone not able to bake for themselves, just made the lemon bars, this time found the yogurt with fat in it, did not use it the first time, much better this time, we like anything with lemon in it,made the layer chocolate cake, also great for 2 people, that also was delicious, the Droste cocoa was very costly in Northeast, found Trader Joes more affordable for me, Tx for all great recipes???
Jenny, I love your web site and you. It is my belief you should enjoy life and great people and food. I would like your opinion please. Is it worth missing great tasting food for gaining one year of life? Myself…I will add the extra butter. 🙂
Best wishes, keep up the great work. YUM!
Thank you Jenny this cake is amazing. It came out perfect . I ate a third of the loaf already ?. I will definitely be making it again. Thanks for sharing.
Jenny I don’t quite understand why you dislike butter so much in your cooking. It really gives texture and flavour to foods, and if using only 1/2 cup to a cake or loaf I really can’t see the harm. Just wondering?
There are more calories in butter than in oil.
I believe it’s the other way around.
Hi, Jenny,
I’ve loved all your recipes that I have tried. But I too, am curious as to why you prefer oil over butter. Is it healthier?
Keep those recipes coming!
Nutritionally, butter should have fewer calories. It contains some water instead of being all fat. That’s the part that evaporates when browning butter!
As someone who likes using oil instead – I find it easier than faffing around softening and creaming butter, and in some recipes it can leave a more moist feel vs butter, especially if serving something at a cooler temp. Sometimes buttery baked goods feel a bit dry if the temperature is low enough to solidify that butter.
You stated made without butter. Could I replace oil with butter or maybe 1/2 butter, 1/2 oil?
You need 2/3cup butter to replace 1/2 cup of oil. I looked it up online.
Jenny, We love your Recipes and Thank You for publishing , sharing , and sending to us. We will be trying this one as well as we have most of the others in the past. This sounds terrific as chocolate is one of our favorites, in Canada.
Stay well , and keep sending, please.
I would like to make this. What size loaf pan did you use? I Love your web site and your excellent recipes and videos. Thank you .
I used an 8 1/2 by 4 1/2-inch pan.
Thank you for your quick response. It’s cold and dreary here in Toronto today. So off to the kitchen now to make your Chocolate Chip Loaf Cake.
Have you ever tried to bake with almond flour for diabetics? Or use munk sugar etc?
I used almond flour and coconut sugar, which has less carbs and is low on the glycemic index! Came out perfect!!!
I’m sorry, I have not.
Thank you I love your recipe
I love everything you post. Love the bread and buns especially. Even if I don’t cook or bake everything, yet, I enjoy reading the recipies and watching you. You need to be on tv again.
Looks delish! I’ll be sure to give it a try.
Thank you and keep those recipes coming, Jenny.
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