Diana's Desserts - www.dianasdesserts.com
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Chocolate Chip Quick Bread
in Diana's Recipe Book
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Average Rating:
 
(total ratings: 5) [Read reviews] [Post a review] |
| Servings: Makes 2 (9 x 5-inch) loaves |
| Comments: This quick bread is great to have on hand on a cool autumn or winter's day to serve when friends drop by to visit. |
Ingredients:  4 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 tablespoon baking soda 1 teaspoon salt 2 large eggs 1 3/4 cups milk 2/3 cup vegetable oil 1 1/2 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts or pecans (optional) |
| Instructions: Preheat oven to 350°F/180° C. Grease two 9 x 5-inch loaf pans. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups chocolate chips and chopped nuts. Spoon into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks. To store quick bread, place in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze quick bread loaves, wrap them tightly in heavy aluminum foil and then place them in plastic freezer bags, and freeze for up to 3 months. To thaw, remove loaf from plastic bag (leave in foil) and let thaw at room temperature. To re-heat, leave loaf wrapped in foil. Re-heat in a preheated 350 degree F (180 degree C) oven for 15 to 20 minutes or until hot. Makes 2 (9 x 5-inch) loaves. |
| Date: August 25, 2006 |
Reviews
Reviewer: yumm yumm
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Yumm
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Yumm
Reviewer: Rosemarie
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Maybe I did something wrong, but the bread that came out was very bland. It wasn't sweet at all. I thought the sugar amount was little, but I decided to trust the recipe (which I halved). also, I didn't add 1 TBSP of baking soda, just because to me it seemed a bit much. It would've left a bitter, salty taste. I used instead just 1 tsp. Other than that, I give the recipe four stars for the great texture. I also added some apple. the amount of sugar in the recipe boggles my mind though!
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Maybe I did something wrong, but the bread that came out was very bland. It wasn't sweet at all. I thought the sugar amount was little, but I decided to trust the recipe (which I halved). also, I didn't add 1 TBSP of baking soda, just because to me it seemed a bit much. It would've left a bitter, salty taste. I used instead just 1 tsp. Other than that, I give the recipe four stars for the great texture. I also added some apple. the amount of sugar in the recipe boggles my mind though!
Reviewer: Eva Chambera
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Halved the recipe and 48 minutes was actually far too long. The crust all around the bread was tough and overdone.
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Halved the recipe and 48 minutes was actually far too long. The crust all around the bread was tough and overdone.
Reviewer: haley
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excellent moisture.. added butterscotch chips and vanilla as well. no nuts, my son is allergic to them. my kids love it and my husband really enjoyed it as well... great recipe!!
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excellent moisture.. added butterscotch chips and vanilla as well. no nuts, my son is allergic to them. my kids love it and my husband really enjoyed it as well... great recipe!!
Reviewer: Carla
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I halved the recipe but kept 1 cup sugar and used 1 tsp. baking soda. I also added mashed bananas to the batter. Came out great.
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I halved the recipe but kept 1 cup sugar and used 1 tsp. baking soda. I also added mashed bananas to the batter. Came out great.