Everyone knows that gluten-free baking can be really really great, or really really...not great. After a few trial and error recipes, I found the absolute best recipe on the Internet for a moist, gluten-free loaf, thanks to the talented blogger who runs Gluten-Free on a Shoestring. This moist, fluffy, and simple gluten-free chocolate chip bread is sure to win over anyone's hearts - especially your own.
Gluten-Free Chocolate Chip Quick Bread
- Prep Time:10 mins
- Cook Time:45 mins
- Total Time:55 mins
- Servings:10
- Easy
- 1 3/4 cups all purpose gluten-free flour
- 6 tablespoons cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup white sugar
- 6 tablespoons butter softened
- 1 cup plain yogurt
- 2 eggs
- 1/2 cup mini chocolate chips
Ingredients
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Step 1
Preheat oven to 350° F and grease a 9 by 5" loaf pan.
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Step 2
In a large bowl, add flour, salt, sugar, baking soda, and cornstarch until thoroughly mixed.
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Step 3
Create a well in the center of the dry ingredients.
Spoon Tip: Use the bottom of a measuring cup! -
Step 4
To the dry ingredients, add the two eggs, cup of yogurt, and softened butter.
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Step 5
Mix both wet and dry ingredients on medium speed using a stand mixer (or hand mixer) until fully mixed. The batter will be thick.
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Step 6
Fold in the chocolate chips.
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Step 7
Pour into pan and bake for 30 minutes, then turn the oven down to 325°, and bake for another 15-20 minutes until a knife comes out clean and the top is golden brown.
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Step 8
Remove from oven and let cool for 15 minutes in pan, then enjoy as a dessert, snack, or even breakfast (not judging).