Chocolate Chip Loaf (Recipe 46 of 125)

Photo from Love From the Oven

I am not a huge fan of baking. I can cook until the cows come home, but baking requires measuring and conciseness. I like to just "wing" it mostly. But every now and then a recipe comes along that I'm willing to be precise with. This was one of those recipes. 

This will be breakfast for the week and I may freeze half to take with me on a little weekend trip coming up....assuming I don't eat it all. This tangy loaf has sweet and tangy going on thanks to the buttermilk.  It doesn't require any additional butter on top either. Just eat it as is. 

Chocolate Chip Loaf
Lovefromtheoven.com

Serves 10

• 2 c all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 6 t butter softened
• 2/3 c sugar
• 3 large eggs
• 1 tsp vanilla
• 1 c buttermilk
• 1/2 c chocolate chips I prefer minis

Preheat oven to 350 degrees F.

In a bowl, combine flour, baking soda, baking powder and salt. Set aside.

In a separate bowl using your mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add in vanilla. Mix well.

Add half the dry mixture to the wet mixture and stir until just combined. Add half the buttermilk and stir until just combined. Repeat with remaining ingredients. Do not over mix, you just want to make sure the dry and wet ingredients are combined. Fold in chocolate chips.

Spoon batter into a 9x5 loaf pan that has been coated with non-stick spray.

Bake for approximately 45-50 minutes or until a toothpick inserted into the center comes out almost clean . Remove from oven and allow to cool on a wire cooling rack . Remove from pan and enjoy!