chocolate chip bread

This bread machine chocolate chip bread recipe allows you to create a delicious chocolaty sandwich bread... perfect for kids! FYI – We had a lot of leftover chocolate chips after baking some cookies… so I decided to experiment!! Moo ha ha!! This chocolate chip bread recipe uses a bread machine to create a 2 lb bread loaf. Visit BreadDad.com for more great bread &amp; sandwich recipes.

Bread Machine - Chocolate Chip Bread

Milk ((lukewarm))

Butter

Flour

Brown Sugar

Salt

Teaspoons - Bread Machine Yeast

Cup - Semi-Sweet Chocolate Chips

Bread Machine settings – 2 pound loaf, light color and “basic” bread setting

Add all of the ingredients (except the chocolate chips) starting with the milk into the bread machine “bucket” (bread pan). Place the bread pan in the bread machine.

Plug in the bread machine, enter the appropriate settings (i.e. light color, basic setting and 2 lb) and press the &quot;start&quot; button.

1 or 2 minutes after starting your bread machine (during the first kneading/mixing cycle), add 50% of the chocolate chips. You need to let the milk &amp; flour be fully mixed before adding the chips. 

Place the remaining 50% of chocolate chips in the bread loaf container AFTER the first kneading cycle is complete (around the 10 minute mark in our Sunbeam machine) and before the second/final kneading cycle starts. FYI - The second mixing cycle commences at the 30 minute mark in our Sunbeam machine (on these recipe settings i.e. basic, 2lb &amp; light color). The second batch of chocolate chips will be less beaten up by the mixing paddle than the first set of chips. This allows for more solid chunks of chocolate to survive and enhance the bread&#039;s overall chocolaty taste!

When the bread machine has finished baking the bread, you should remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer's&nbsp; instructions in order to use the bread machine effectively and safely.

Whether you call this coconut chocolate chip cake or chocolate chip sweet bread, the combination of coconut flakes, coconut milk and mini chocolate chips are perfect together creating tender crumbs.

Heavenly Coconut Chocolate Chip Cake

all-purpose flour

tsp baking powder

tsp salt

unsalted butter (softened)

sugar

eggs (room temperature)

coconut milk (or whole milk)

coconut

+ 2 tbsp mini chocolate chips

Preheat the oven to 325˚F. Grease a 9x5 inch loaf pan and line with a parchment paper; set aside.

Whisk flour, baking powder, and salt together in a bowl; set aside.

In a large mixing bowl, beat butter and sugar for 4-5 minutes using an electric mixer on medium speed. Add eggs, one at a time, and beat until fluffy.

Stir in the flour mixture and coconut milk alternately, ending with the flour mixture. Add coconut flakes and 1/2 cup chocolate chips; stir until combined.

Put the cake batter in a prepared pan and sprinkle with more coconut flakes (I used coconut slices) and the remaining 2 tablespoon chocolate chips on top. Bake the cake in an preheated 325˚F oven for 1 hour. Let the cake cool in a pan for 10 minutes, then take out and cool on a wired rack completely.

This whole grain chocolate chip bread is made with better-for-you ingredients for a nourishing treat! Enjoy a warm slice with a thick pat of butter for a delicious snack or breakfast.

Oatmeal Chocolate Chip Bread

quick oats or rolled oats (*)

cinnamon (optional)

tsp sea salt

cottage cheese

eggs

maple syrup

Tbsp avocado oil

tsp pure vanilla extract

chocolate chips

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender and blend for 1 minute, or until a flour forms. Add the baking powder, ground cinnamon, and sea salt to the blender and blend for another few seconds to combine all of the dry ingredients.

In a mixing bowl, whisk together the cottage cheese, eggs, pure maple syrup, avocado oil, and vanilla extract (wet ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chocolate chips.

Transfer the quick bread batter to the prepared loaf pan. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready!

Allow the bread to cool to room temperature before slicing and serving.

I like warming up a thick slice with a pat of butter for the ultimate afternoon snack.

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