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A close-up of sliced chocolate chip bread made from a bread machine rests on a blue plate. The rich brown loaf reveals swirls and chunks throughout, with extra chocolate chips scattered around the slice for added indulgence.
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Bread Machine Chocolate Chip Bread

Holy moly, this chocolate chip bread is amazing! Soft, fluffy, and packed with melty chocolate chips, it’s the perfect sweet treat straight from your bread machine. Just add the ingredients and let the machine work its magic—easy, delicious, and totally irresistible! Recipe makes a 1 pound loaf.
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Keyword bread machine chocolate chip bread, chocolate chip yeast bread, dessert bread in bread maker, easy sweet loaf recipe, sweet bread machine loaf
Cook Time 3 hours 30 minutes
Servings 8
Author Pamela Reed

Ingredients

  • 2/3 cup water
  • 2 cups bread flour
  • 1 tablespoon unsweetened cocoa
  • 2 tablespoons sugar
  • 1 ½ tablespoon dry powdered milk
  • 1/2 teaspoon salt
  • 1 tablespoon butter melted
  • 1 teaspoon active dry yeast
  • 1/2 cup chocolate chips chilled in the refrigerator

Instructions

  • Add the ingredients to your bread machine’s baking pan (EXCEPT CHOCOLATE CHIPS) in the order recommended by the manufacturer. I’ve listed them in the order I use, but be sure to follow your machine’s guidelines.
  • Select the WHITE BREAD (sometimes called BASIC BREAD) setting, then press START.
  • When add-in beeps sound, open the lid, add the chocolate chips, and close the lid. Note: It’s really important the chocolate chips are chilled, straight out of the refrigerator. If you don’t chill them, they will melt immediately in bread and you’ll just end up with a chocolate bread, no chocolate chips visible.
  • Once the cycle is complete, remove the loaf from the machine and serve as you like.
  • Love the combo of sweet and salty? Here’s a little trick—once your bread is done baking, take it out of the bread machine and brush the top with a bit of butter. Then, sprinkle on a touch of sea salt. Trust me, it’s so good like this!
  • This recipe makes a 1-pound loaf.  Store it in a sealed plastic bag or airtight container at room temperature to keep it fresh and soft, best eaten within 4-5 days, or freeze for up to 3 months.