Glazed Chocolate Chip Quick Bread

sliced chocolate chip quick bread with glaze.

No mixer, no fuss. You just need two bowls and a whisk to make this moist quick bread, loaded with chocolate chips and topped with the perfect glaze.

Prep Time10

Cook Time1

Cooling time1

Total Time2 10

Course: Breakfast

Cuisine: American

Keyword: chocolate chip quick bread

Servings: slices

Calories: 574kcal

Author: Katie

Equipment

8½ x 4½ x 2½ loaf pan

Ingredients

Batter

½ cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons baking powder
2 cups all-purpose flour
½ teaspoon salt
1 cup milk room temperature
2 cups chocolate chips

Glaze

2 cups powdered sugar
¼ cup cocoa
2-3 tablespoons hot water
1 tablespoon vegetable oil

Instructions

Make the Loaf

Prep. Preheat the oven to 375°F (190°C) and position the rack in the center. Prepare an 8½ x 4½ x 2½-inch loaf pan by spraying it with nonstick cooking spray.
Make the batter. In a large mixing bowl, combine the vegetable oil, granulated sugar, and eggs. Mix by hand until well combined. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry and wet ingredients, alternating with the milk. Mix until just blended (it's okay if a few lumps remain). Gently add the chocolate chips with a spatula.
Bake. Pour the batter into the prepared loaf pan. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaf cool in the pan for 5 minutes, then transfer to a cooling rack. Allow the loaf to cool completely before glazing.

Make the Glaze

Mix. In a mixing bowl, combine the powdered sugar and cocoa powder. Gradually whisk in the hot water, starting with 2 tablespoons and adding more if needed until the glaze is smooth and thick but pourable. Stir in the vegetable oil.
Pour and set. Pour the glaze over the cooled loaf, letting it coat the top. Allow the glaze to set for about 15 minutes before slicing and serving.

Notes

Make sure to use room-temperature eggs and milk as cold ingredients can make the batter curdle or not mix properly, and this can affect the texture of your bread.

If you prefer not to use glaze, you can sprinkle coarse sugar on top of the batter before baking.

Before adding chocolate chips to the batter, coat them lightly with flour. This will help them mix evenly and prevent them from sinking to the bottom.

If the glaze is too thick to pour, add a little hot water, one teaspoon at a time, until it reaches the right consistency. It should be thick but still pourable.

Nutrition