Strawberry chocolate chip loaf is a moist quick bread full of sweet, freshly diced strawberries and semisweet chocolate chips.
Strawberry Chocolate Chip Loaf
Quick breads like this strawberry chocolate chip loaf are exactly what their name suggests – breads that are quick to make! Quick breads get their rise from using baking soda and baking powders instead of yeast, which can be time consuming. The best part of making quick breads is that they are so versatile with ingredients and don’t require a lot of preparation.
The particular recipe for this loaf of quick bread contains plenty of sweet strawberries and semi-sweet chocolate chips to create the classic combination of chocolate and strawberries. This quick bread loaf can be enjoyed any time of year, but is particularly best when strawberries are the sweetest or when they are in-season in the late spring and summer months. Read below for additional tips for this recipe, including substitutions you can make.
Making This Recipe
This strawberry chocolate chip loaf has a soft texture and is full of sweet, freshly chopped strawberries and semisweet chocolate chips. This quick bread loaf contains simple ingredients and there is minimal preparation.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Cooking oil
- Milk
- Vanilla extract
- Fresh strawberies
- Semi-sweet chocolate chips
To make this quick bread loaf, grease and line a standard loaf pan (8.5″ x 4.5″) with parchment paper. In a large mixing bowl, combine the following ingredients: all-purpose flour, baking soda, salt and granulated sugar. Make a well in the center of the dry ingredients.
In a large liquid measuring cup, combine the eggs, cooking oil, milk and vanilla extract. Pour this mixture into the well of the dry ingredients; mix only until combined. Finely dice the fresh strawberries and fold into the batter along with the chocolate chips. Spread batter in to the prepared loaf pan and bake at 350°F for 1 hour, until a toothpick inserted comes out clean. Allow loaf to cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Tips for Strawberry Chocolate Chip Loaf
- You can substitute other types of chocolate chips in this recipe (milk, white etc.)
- Store in airtight container for up to 72 hours
- Bread freezes well sealed in an airtight container for up to 3 months
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Want more quick bread recipes? Check out these recipes:
Strawberry Chocolate Chip Loaf
Equipment
- 8 ½” x 4 ½” loaf pan
- parchment paper
- mixing bowls
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup chocolate chips, divided
- 2 large eggs, beaten
- 1/4 cup cooking oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups finely diced fresh strawberries
Instructions
- Grease and line the loaf pan with parchment paper.
- In a large mixing bowl, combine the flour, baking soda, salt, granulated sugar and 1/2 cup of the chocolate chips. Make a large well in the center.
- In a smaller mixing bowl, combine the beaten eggs, cooking oil, milk and vanilla extract. Pour into the center of the dry ingredients; mix until just combined.
- Stir in the chopped strawberries.
- Pour the batter into the prepared loaf pan; sprinkle the top of the loaf with the remaining chocolate chips.
- Bake at 350°F for 1 hour, until a toothpick inserted comes out clean. Allow loaf to cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Store in airtight container for up to 72 hours
- Bread freezes well sealed in an airtight container for up to 3 months
- You can substitute other types of chocolate chips in this recipe (milk, white etc.)
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