If you like breakfast, but also like cake, this is the recipe of your dreams. This easy moist chocolate chip loaf cake is exactly that: an easy, moist, one bowl cake in a loaf form. Plus, a fun secret ingredient makes this recipe the best tasting breakfast bread you will ever have. Oh, and did I mention this is grain free?!
I love having a loaf of this in the freezer for a lazy sunday morning, or making a fresh batch for a friends gathering. I also really like keeping some slices on the counter for a quick breakfast grab and go.
Since breakfast is my favorite meal, I knew I had to add a simple chocolate chip bread to this category. I already have my chocolate chip banana bread and my lemon blueberry version, so of course, I needed one with just chocolate.
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What are the ingredients for this recipe?
This recipe calls for very basic ingredients when it comes to creating a breakfast bread. But... I have a secret ingredient, which is SOUR CREAM! Adding sour cream gives the bake added fat which yields more moisture and softer, velvety texture when you bite into it. Let's look at what else we are going to need:
- Paleo Baking Flour - I love making recipes with this flour because it gives the taste and texture a nice fluffy mouthfeel.
- Baking Powder
- Cane Sugar
- Eggs
- Half and Half - you could easily use whole milk or almond milk too.
- Oil
- Sour Cream - my secret, and most favorite, ingredient to use in baking.
- Vanilla Paste
- Chocolate Chips or Discs - I find using baking discs melts nicer than chocolate chips in this recipe, but you could also use some of each.
See the recipe card below for specific information about quantities.
How do I make this recipe?
This all comes together in just one bowl and bakes in a loaf pan. A recipe that takes no time to make, and comes out incredible each time!
In a large mixing bowl, whisk together the eggs and sugar until light yellow and fluffy. Pour in the oil, milk, sour cream, vanilla, then whisk again until all the wet ingredients are combined.
In the same bowl, pour in the dry ingredients and fold in with a spatula until the flour is almost entirely combined.
Add in the chocolate chips, then continue to fold in until fully incorporated. Meanwhile, preheat the oven to 350º.
Pour into a greased and lined loaf pan and bake in a 350º oven for 55 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
Looking to adapt this recipe for dietary reasons or just because you don't have a specific ingredient? Here's what I would suggest!
- Flour - this won’t really change the bake time, but it will alter the taste and texture. You could simply use all purpose flour, or a 1:1 Gluten Free flour if the paleo baking blend isn't for you.
- Milk: if you don't want to use or have any half and half milk, you can swap for whole milk or almond, or even oat, milk.
- Sour Cream: to keep the recipe dairy free, you could opt for a dairy-free sour cream. I recommend Kite Hill or Forager's brand of dairy-free sour cream.
- Sugar: I like using Wholesome Sweet’s or Florida Crystal's brand of organic cane sugar, but you could use coconut sugar in replacement. This will change the color and flavor of the bake though.
Recipe Variations
As my friend Brian Hart Hoffmann (Founder and Editor in Chief of Bake from Scratch magazine) says, "BAKE IT YOUR OWN" with these variations:
- Fruit - add in some blueberries or even some lemon and lemon zest to give this recipe a fun fruit twist.
- Mini - make this batter and add to a mini loaf tin like my chocolate chip mini loaves, and you've got a meal-prep and kid friendly version.
- Toppings - you could add a dusting of powdered sugar, cinnamon, or even Nutella on top for added flavor.
Kitchen Tools and Equipment
The beauty of making a breakfast or quick bread is that it really only takes one bowl, a few kitchen tools, and you're good to go! Here's what you'll need
- Large mixing bowl
- Whisk
- Spatula
- Loaf pan
- Parchment paper
- Measuring cups and spoons
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this? Can I freeze it?
This loaf will stay on the countertop in a tightly sealed container for up to 3-4 days. I also suggest adding a loaf to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which this was baked, and it will be good for up to one month in the freezer.
PRO TIP
Sprinkle a little demerara sugar on top of the loaf for a little added crunch and sweetness.
Hungry for more?
Looking for other recipes like this? Try these:
Easy Moist Chocolate Chip Loaf Cake Recipe
Equipment
- 1 large mixing bowl
- 1 loaf pan
- 1 whisk
- 1 spatula
- measuring spoons and cups
- parchment paper
Ingredients
- 256 grams paleo baking flour 2 cups
- 1 ½ teaspoon baking flour
- 150 grams cane sugar ¾ cup
- 2 large eggs room temperature
- ½ cup half and half
- ¼ cup oil
- ⅓ cup sour cream
- 1 tablespoon vanilla extract or paste
- 1 ½ cups chocolate chips or baking discs.
Instructions
- In a large mixing bowl, whisk together the eggs and sugar until light yellow and fluffy.150 grams cane sugar, 2 large eggs
- Pour in the oil, milk, sour cream, vanilla, then whisk again until all the wet ingredients are combined.½ cup half and half, ¼ cup oil, ⅓ cup sour cream, 1 tablespoon vanilla extract or paste
- In the same bowl, pour in the dry ingredients and fold in with a spatula until the flour is almost entirely combined.1 ½ teaspoon baking flour, 256 grams paleo baking flour
- Add in the chocolate chips, then continue to fold in untilfully incorporated. Meanwhile, preheat the oven to 350º.1 ½ cups chocolate chips or baking discs.
- Pour into a greased and lined loaf pan and bake in a 350º oven for 55 minutes. Let cool for 20 minutes before slicing and serving.
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