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)
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