My kids are always looking for new treats. This is a very simple and quick loaf cake that is quite moist and yummy. It is delicious the day it is baked but can be stored in an airtight container for a day or two after baking.
Makes one 9 inch loaf cake
Chocolate Chip Loaf Cake
Preheat oven to 350 degrees F. Grease a 9x5 loaf pan. I recommend you line the bottom of the pan with parchment paper and grease that as well.
In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
Next, add half the flour and stir in gently. Then add all the milk and mix in the remaining flour. Once it is all incorporated, add the chocolate chips and stir to combine.
Pour batter into your prepared dish and bake for approximately 40 minutes. Insert a toothpick in the centre and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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