Chocolate Chip Bread -- The Bakery Loaf That Holds Everything Together

Concha the dog is getting old — eight years old now, slower, grayer, still sleeping under the bakery counter, still waiting for crumbs. The customers notice. Doña Esperanza (still coming, still ordering the usual, a miracle of longevity) said: "The dog looks tired." I said: "The dog is loved." Tired and loved. That is also a description of me.

On the days when Concha barely lifts her head and Doña Esperanza orders the usual without a word, I still bake — because the bakery doesn’t ask how I’m feeling, and honestly, that’s a mercy. This chocolate chip bread is what I make on those days: no fuss, no occasion, just the smell of something warm and sweet filling the space between the counter and the door. It’s the kind of recipe that holds you up while you’re holding everything else.

Chocolate Chip Bread

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

1. Preheat the oven. Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy lifting.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. Set aside.
3. Mix the wet ingredients. In a separate medium bowl, whisk together the sugar, eggs, melted butter, buttermilk, and vanilla extract until smooth and well incorporated.
4. Bring it together. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined — do not overmix. A few streaks of flour are fine. Fold in 1 cup of the chocolate chips.
5. Fill the pan. Pour the batter evenly into the prepared loaf pan. Scatter the remaining 2 tablespoons of chocolate chips over the top.
6. Bake. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 35 minutes.
7. Cool before slicing. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Cool for at least 20 minutes before slicing.

Nutrition (per serving)

Calories: 320 | Protein: 5g | Fat: 14g | Carbs: 44g | Fiber: 2g | Sodium: 210mg