A Happy Accident
I made this bread by mistake once. I meant to make my usual sourdough. But I grabbed the wrong bowl. It had chocolate chips in it! I decided to mix them in anyway. The house smelled so good while it baked.
My grandson took one bite. His eyes got very wide. He said, Grandma, this is the best mistake ever! I still laugh at that. Sometimes the best things happen by accident. That’s why this matters. It reminds us to be playful in the kitchen.
Why Sourdough Makes It Special
You might just have sourdough discard. That’s the bit you usually throw away. This recipe gives it a wonderful new life. The discard does not make the bread sour. It makes it tender and rich.
It adds a little tang behind the sweet chocolate. Doesn’t that sound nice? It also helps the bread stay soft for days. Fun fact: Using discard is very old. Bakers never liked to waste a thing.
Let’s Make the Batter
First, melt your butter. Let it cool a bit. We don’t want to cook the eggs! Put all the wet things in a big bowl. That’s the butter, sugars, vanilla, eggs, sourdough, and milk. Whisk it until it’s smooth.
In another bowl, mix the dry things. That’s flour, salt, baking powder, and soda. Add the dry mix to the wet mix. Stir until you just see no more flour. Now, gently fold in those chocolate chips. The batter will be thick. That’s perfect.
The Magic of Baking
Pour your batter into a greased loaf pan. Slide it into your hot oven. Now, the waiting begins. This is the best part. In about twenty minutes, a smell will fill your kitchen. Doesn’t that smell amazing? It smells like love and chocolate.
Bake it until it’s golden. A toothpick poked in the middle should come out clean. This takes about an hour. Let it cool completely before you slice. I know, it’s hard to wait! But it slices so much better when cool.
Your Turn to Share
This bread is for sharing. Take a slice to a neighbor. Pack a piece for a friend’s lunch. Food tastes better when we give it away. That’s another reason why this matters. It connects us.
Did you try the recipe? What did your family think? Tell me if you used milk or water. I always use milk. And here’s a question for you: do you like your chocolate chips dark or milk chocolate? I’m a milk chocolate fan myself.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 8 tbsp (113 g) | Melted and cooled |
| Sugar | 1/2 cup (96 g) | |
| Brown sugar | 1/2 cup (100 g) | |
| Vanilla | 1 teaspoon | |
| Eggs | 2 large | |
| Sourdough discard | 3/4 cup (186 g) | Active starter also works |
| Milk | 1/4 cup (61 g) | Whole milk preferred, water can be substituted |
| All-purpose flour | 2 cups (280 g) | |
| Salt | 1/2 tsp (3 g) | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Chocolate chips | 1 cup |
My Sourdough Chocolate Chip Bread: A Sweet Little Secret
Hello, my dear. Come sit a spell. Let’s talk about my favorite secret ingredient. It’s that sourdough discard sitting in your fridge. Don’t throw it out! It makes the most wonderful, tender bread. This recipe is like a hug from your favorite blanket. It fills the kitchen with the best smell. I still laugh at how my grandson calls it “chocolate cake bread.” He’s not wrong. It’s sweet, soft, and packed with melty chips. We’re making magic from something most folks toss away. Doesn’t that feel clever?
Now, let’s get our hands busy. First, get your oven warming up to 350 degrees. Melt your butter in a little pot. Let it cool just until it’s warm, not hot. We don’t want to cook our eggs! Grease your loaf pan well. I always use my fingers and a bit of butter. It reminds me of my mother teaching me. She said, “Grace, a well-greased pan is a happy pan.” She was right.
Step 1: Grab your biggest mixing bowl. Pour in the cooled, melted butter. Add both sugars, the vanilla, and the eggs. Now, the star! Scoop in your sourdough discard and pour in the milk. Whisk it all until it looks smooth and creamy. See how it comes together? It’s already promising something good. Step 2: In a smaller bowl, mix your flour, salt, baking powder, and soda. Give it a little stir with a fork. Now, gently add this to your wet mixture. Mix it until the flour just disappears. A few little lumps are just fine, I promise. (My hard-learned tip: Over-mixing makes tough bread. Be gentle like you’re folding a cloud.) Step 3: Time for the best part! Pour in your chocolate chips. Use a spatula to fold them in. You want every slice to have a surprise. Now, plop that beautiful batter into your greased pan. Smooth the top with your spatula. Quick quiz: What makes this bread extra tender and gives it a lovely tang? Share below! Step 4: Slide the pan into your warm oven. Now, the waiting begins. It needs about 65 to 75 minutes. You’ll know it’s done when the top is a golden brown. A toothpick poked in the center should come out clean. The smell will drive you wild. Please let it cool completely before you slice. I know it’s hard! Slicing it warm makes it crumble. Patience makes perfect slices. Cook Time: 65–75 minutesTotal Time: About 1 hour 30 minutes (plus cooling)
Yield: 1 loaf (about 10 slices)
Category: Baking, Snack
Three Fun Twists to Try
This recipe is like a dear friend. It loves to dress up for different occasions. Here are a few of my favorite ways to play with it. Each one brings a new little joy to the table. I love seeing what you all come up with, too.
The Salty-Sweet Swap: Use half chocolate chips and half chopped pretzel pieces. The crunch and salt are wonderful.
The Berry Burst: Fold in a handful of dried cranberries or cherries with the chips. It’s like a party in every bite.
The Cozy Spice: Add a teaspoon of cinnamon to the dry ingredients. It smells like a holiday morning.
Which one would you try first? Comment below! I always love hearing your ideas.
Serving It With Style
A slice of this bread is perfect all on its own. But sometimes, you want to make it special. For a real treat, toast a slice and spread it with creamy peanut butter. The chocolate gets all melty again. Oh my. You could also serve it warm with a scoop of vanilla ice cream. That’s a dessert to remember.
What to drink with it? On a chilly afternoon, a big glass of cold milk is the classic choice. It just is. For the grown-ups, a small glass of tawny port wine is lovely. It’s sweet and nutty. It sips nicely with the chocolate. Which would you choose tonight? A cold glass of milk or something a bit more grown-up?
Keeping Your Sourdough Chocolate Chip Bread Fresh
This bread is best the day you bake it. But it keeps well for days. Let it cool completely first. Then wrap it tightly in plastic wrap.
You can freeze it for later, too. Slice it before freezing. Then you can grab one piece at a time. I once froze a whole loaf for my grandson’s visit. He was so happy to find it!
To reheat, warm a slice in the toaster. This brings back that fresh-baked feel. Batch cooking matters because life gets busy. Having a treat ready is a simple joy.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Sometimes the top browns too fast. If this happens, loosely tent it with foil. This lets the inside cook without burning.
The middle might be gooey. This means it needed more time. Ovens can vary. I remember when mine took 80 minutes! A toothpick test is your best friend.
The bread could be dense. Do not overmix the batter. Mix just until the flour disappears. This matters for a tender crumb. Fixing small issues builds your kitchen confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more crumbly.
Q: Can I make it ahead? A: Mix the dry and wet ingredients separately. Combine them just before baking.
Q: What if I don’t have brown sugar? A: Use all white sugar. You will miss a little molasses flavor, but it’s fine.
Q: Can I double the recipe? A: Yes! Mix in a very large bowl. You will need two loaf pans.
Q: Any optional tips? A: Add a pinch of cinnamon. Fun fact: cinnamon and chocolate are old friends.
Which tip will you try first?
From My Kitchen to Yours
I hope this bread fills your home with a sweet smell. Baking is about sharing love and stories. I would love to see your creation.
Your version is special because you made it. Share a picture of your slice. Let’s inspire each other.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Sourdough Chocolate Chip Bread Recipe
Description
A deliciously moist and sweet quick bread packed with chocolate chips, made with the unique tang of sourdough discard.
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Melt your butter, then set it aside to cool until warm. Prepare your loaf pan by greasing it with butter or lining it with a piece of parchment paper.
- Add the cooled butter, white and brown sugar, vanilla, eggs, sourdough discard or active starter, and milk to a large mixing bowl and whisk together until smooth.
- In a separate small bowl, combine the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips with a spatula, then transfer the batter into the prepared loaf pan.
- Bake in the preheated oven for 65-75 minutes until golden brown, and a toothpick comes out clean.
- Cool before slicing.
Notes
- For best results, ensure all ingredients are at room temperature before mixing. The bread can be stored in an airtight container at room temperature for up to 3 days.