Nut-Free Chocolate Chip Bread
Indulge in the irresistible comfort of homemade Nut-Free Chocolate Chip Bread, a moist and tender treat bursting with semisweet chocolate chips in every bite. Perfect for those with nut allergies, this quick bread combines pantry staples like all-purpose flour, granulated sugar, and rich buttermilk to create a perfectly balanced sweetness. The addition of melted butter ensures a soft crumb, while a touch of vanilla elevates the flavor profile. Ready in just over an hour, this no-fuss recipe is ideal for breakfast, dessert, or an afternoon snack. Serve it warm for a decadent experience or enjoy it cooled throughout the week—it’s guaranteed to be a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup packed light brown sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, blend the granulated sugar and light brown sugar with the melted butter until smooth.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the vanilla extract and buttermilk until well combined.
Gradually add the wet ingredients to the flour mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the chocolate chips evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the chocolate chip bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve once cooled, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 543.8 g | 198% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 340.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 586 mg | 45% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
