The Starving Chef Recipe: Chocolate Chip Muffin Bread

Chocolate Chip Bread
Sliceable splendor.

By Felicia Vargo, The Starving Chef

If you love muffins, then you are going to love muffin bread. It’s my favorite muffin batter, baked into a sliceable loaf. Another bonus point? You only need one bowl to make it.

Chocolate Chip Muffin Bread

Prep time: 10 minutes
Cook time: 1 hour
Makes: 6-8 servings


2 c flour
¾ c sugar
½ t baking powder
½ t baking soda
1 t salt
8 t butter, melted
3 eggs, room temperature
1 c whole milk, room temperature
1 t vanilla
11 ½ oz. semi-sweet chocolate chips
3 T demerara sugar, for topping

Here’s How
  1. Preheat the oven to 350 F. Grease a glass bread loaf with butter or cooking spray. In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
  2. Then stir in each of the wet ingredients one at a time, stirring between the addition of each new ingredient until a thick batter forms. Stir in half of the chocolate chips.
  3. Pour the batter into the greased loaf pan. Sprinkle the remaining chocolate chips on top and use a knife or toothpick to swirl them into the top of the bread (some chips will sink). Sprinkle on about half of the demerara sugar.
  4. Bake at 350 F for 45 minutes. Sprinkle on the remaining demerara sugar, then continue baking for another 15-20 minutes. Check every five minutes after 60 minutes until a toothpick inserted into the center of the bread comes out clean.
  5. Cool the bread in the pan for at least 30 minutes before flipping out onto a cooling rack for another 30 minutes. Cool to room temperature for optimal slicing. Cover and keep at room temperature for up to two days, or cover and chill for up to week. Enjoy!

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Categories: Food & Dining