There’s something so comforting about a warm, mini loaf of chocolate chip bread simple, soft, and just sweet enough. This recipe bakes into adorable little loaves that feel homemade in the best way, perfect for gifting or enjoying with your morning coffee.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup mini chocolate chips
- Optional swap: Use half mini chocolate chips, half chopped dark chocolate for richer pockets.
Steps
- Whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.
- In another bowl, combine the milk, melted butter, egg, and vanilla. The mixture should look smooth and pale.
- Pour the wet into the dry and gently fold together. Don’t overmix the batter should look a little lumpy.
- Stir in the chocolate chips, reserving a few for sprinkling on top.
- Divide the batter into mini loaf pans, filling each about 2/3 full.
- Bake at 350°F for 20–24 minutes, or until the tops are golden and a toothpick comes out mostly clean (a little chocolate melt is okay!).
- Cool in the pan for 10 minutes before lifting out. Mini loaves release more easily once they’ve settled.
Chef’s Tips
- If your mini loaves brown too quickly, tent them loosely with foil during the last 5 minutes.
- For extra moisture, don’t skip the melted butter it gives the bread its soft, tender crumb.
- Store tightly wrapped to keep the loaves pillowy for up to 3 days.
Variations
- Banana Chocolate Chip Mini Bread: Add 1 mashed ripe banana and reduce the milk to 1/3 cup.
- Cinnamon Swirl: Mix 2 tbsp sugar + 1 tsp cinnamon and sprinkle a little in the middle and on top.
- Double Chocolate: Add 2 tbsp cocoa powder and increase sugar by 1 tbsp.