One-Bowl Chocolate Chip Loaf – Yoga of Cooking
Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack. A chocolate dessert is always a good idea, and this one-bowl chocolate chip loaf is at the top of my to-bake list! I love simple recipes that […]

Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack.

sliced chocolate chip loaf with chocolate ganache

A chocolate dessert is always a good idea, and this one-bowl chocolate chip loaf is at the top of my to-bake list! I love simple recipes that become staples in our home and as you might guess, this one has been on heavy rotation.

What I love about it is that it’s pretty stress-free, even for first time bakers. I went for an easy melted chocolate topping, which takes it up a notch, but you can serve as is. It’s one of those recipes that just melts in your mouth.

Plus, this chocolate chip loaf really is the best afternoon snack, just grab a slice and sit next to the fireplace with a cup of tea and enjoy!

Why you’ll love this recipe:

  • It’s quick and easy; made in one bowl.
  • Features tons of chocolate without being overly sweet.
  • It’s perfectly soft and moist.
sliced chocolate chip loaf with chocolate ganache

How long does a One-Bowl Chocolate Chip Loaf keep?

This loaf keeps well at room temperature for up to 4 days, covered. You can seal with plastic wrap or slice and keep in an airtight container.

Tips to make a Chocolate Chip Loaf

  • Use room temperature ingredients – don’t ignore this step! Leave the eggs and milk on your counter for 30 minutes before baking.
  • Grease and line the 9×5″ baking pan, this will prevent the loaf from sticking.
  • Cover with tinfoil about halfway through baking, this prevents the quick bread from browning and burning.
  • Cool before pouring the melted chocolate on top.
  • You can use regular sized chocolate chips, or mini chocolate chips (as pictured). You can also try white chocolate chips, or berries like in this Blueberry Streusel Quick Bread.
  • Check the expiration date of your ingredients, especially baking soda and baking powder. I found this article very helpful if you’re trying to figure out the shelf life of your ingredients.
sliced chocolate chip loaf with chocolate ganache

How to Melt Chocolate

The best way to melt chocolate is on the stovetop in a double broiler. The steam of the simmering water helps melt the chocolate slowly and evenly, preventing it from burning.

  • Fill a medium sauce pan with 1 cup of water and bring to a simmer over low heat. Place a glass bowl, or heatproof bowl, on top of the pot and add the chopped chocolate. The bowl shouldn’t touch the water.
  • Stir occasionally using a rubber spatula, until the chocolate melts. It should be silky and shiny without clumps.
  • Pro tip: remove the bowl from the pot and use a towel to dry the bottom. If water gets in the bowl it’ll basically ruin your chocolate (seizing occurs and makes the chocolate grainy and thick).

For more Chocolate recipes, check out my:

Loved this recipe? Leave a comment below! Share your creations with me on Instagram using #yogaofcooking. It always makes my day!

Happy Baking! 

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sliced chocolate chip loaf with chocolate ganache

One-Bowl Chocolate Chip Loaf

  • Author: Rosana
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert, Snack

Description

Cozy up with a slice of this delicious One-Bowl Chocolate Chip Loaf and a warm drink. Served with melted chocolate, this loaf makes for the perfect afternoon snack.


Scale

Ingredients

For the Loaf:

  • 2 1/4 cups all purpose flour, unbleached
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup whole milk, room temperature
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/3 cup vegetable oil, or neutral oil
  • 1 1/2 cups mini chocolate chips

For the Chocolate Ganache

  • 4 oz semisweet dark chocolate, chopped

Instructions

To make the loaf:

  1. Preheat the oven to 350F. Grease an 9×5 loaf pan with baking spray, and line with parchment paper.
  2. In a large bowl, add the sugar, milk, and egg, and whisk until fully incorporated. Add the vanilla extract and oil, and continue whisking until combined, careful not to over mix.
  3. Add the dry ingredients: all purpose flour, baking soda, baking powder, salt. Fold in the mini chocolate chips. Pour batter into prepared pan. 
  4. Bake for 40-45 minutes, covering with a foil about halfway through. The quick bread is ready when a toothpick inserted in the center comes out clean.
  5. Cool before topping with ganache.

For the Chocolate Ganache:

  1. Melt the chocolate over a double broiler. Cool slightly and pour the melted chocolate over the top of the loaf and spread using the back of a spoon. 
  2. Slice and serve.

Keywords: quick bread, chocolate chip loaf, one-bowl chocolate chip loaf

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You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

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So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

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You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

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It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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