This Chocolate Chip Loaf recipe serves as the third of my Bread Maker recipe series. Delightfully soft with chunks of slightly melted, soft chocolate chips, each slice will tempt you for more!
This Chocolate Chip Loaf has its chocolate-y background from the addition of cocoa powder. After which, chocolate chips were added for that delicious melty and soft texture. My favourite part would be how convenient it is to make just by having a Bread Machine.
While hand-kneaded bread is preferred by me for its softness, I can’t deny the convenience a Bread Machine offers. Furthermore, this recipe I developed ensures that the softness and flavour are still maintained. In addition, you can shape the dough however you like apart from a loaf. Should you be interested in a hand-kneaded version of this, it will be up someday!
However, do be cautious with the amount of chocolate added. Of my four experiments for this Chocolate Chip Loaf recipe, one of the ingredients I changed constantly was the amount of chocolate chips. Should too much chocolate chips are added, it could be too heavy for your bread to rise, creating a denser finish.
Nonetheless, it depends on the finished texture you are going for. If you like something softer, add towards the lower range (provided in the recipe card). On the other hand, if you like something slightly denser, add towards the higher range. Needless to say, I liked all the bread that came out because afterall, its still chocolate!
Apart from which, I doubt you will face any problems with this simple recipe. However, you can feel free to contact me if you need help and I will be glad to assist! For those venturing into bread maker machines, you can assess two of my other bread maker recipes here:
Hokkaido Milk Loaf (Breadmaker)
Pandan Loaf (Breadmaker)
Without further ado, the recipe!
Chocolate Chip Loaf Bread Maker Recipe
by Javier Tan November-03-2019
Fluffy with slightly melted chocolate chip chunks, this Chocolate Chip Loaf achieves both convenience and flavour through a bread maker machine! Each slice will have you wanting more!
I am using a bread maker of at least 700g capacity for this recipe. It does rise a bit!
Ingredients
For Bread:
- 2 and 1/2 Cups or 310g Bread Flour
- 1/4 Cup or 25g Cocoa Powder
- 1/4 Cup or 50g Granulated White Sugar
- 1 Large Egg, Room Temperature, 55g each
- 3/4 Teaspoon or 4g Table Salt
- 1 and 1/2 Teaspoons or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/2 Cup + 1 Tablespoon or 140g Milk
- 0.5 – 1.5 Cups, or 150g – 250g Semisweet Chocolate Chips
Instructions
- Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything at the bottom before adding flour and then yeast!
- Bake as per the bread maker machine specify. However, different bread maker have different functions. For mine, I used a French Bread Function.
- Then, add the chocolate chips. I added mine at a “feeding point” stage which is an hour later.
- Finally, serve and enjoy once you are done! This bread does brown quite a bit, sometimes I remove it approximately 5 minutes before the stated timing if I notice that it becomes too brown.
- Prep time:
- Cook time:
- Total time:
- Yield: A delicious chocolate loaf!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store at room temperature for up to 5 days. Optimally, eat it within 4 days!
- As this guide is quite general depending on which Bread Maker you are using, feel free to consult me if you have any questions!
Enjoy!
– Bakeomaniac, Javier Tan
[…] flavour in the loaf without getting an extra ingredient. Nonetheless, you can refer to the version with cocoa powder here! The classic rich milk loaf recipe can also be found […]
Hi Javier, the recipe says 1.5 tsp yeast, but then in the comments you say it’s actually supposed to be 2.5 tsp yeast. Can you please clarify which is correct? Thank you!
1 and 1/2 Tsp is right and thank you for pointing that out! Recently someone asked too with regards to the Hokkaido Milk Bread Machine recipe which this is based on and what I found out was that tthe right amount is 1.5 tsps (:
This is the most detailed chocolate chip loaf using a bread machine I’ve found and I’m so excited to try it! I’ve been experimenting to make my mom and grandma the perfect chocolate loaves of bread (cause they’ve been craving it), and I really hope this is the one! Thank you so much!
Thank you so much for the kind appreciation and praise for the recipe! I hope that your family and you will like this recipe, it’s a classic that I always bake every now and then for years 🙂 Feel free to let me know if you’ve any questions!
i don’t know what happened…followed directions to a T…what i got was a bread that did not rise at all, & when finished all i got was a small rock!
Hi pookie! Thanks for trying out my recipe and I am sorry to hear that. Could you reach out to me via Facebook or Instagram? I should be able to help faster through there.
Alternatively, here’s what I suspect thus far. It could be that the yeast was not working, or the way the ingredients were added. Were the yeast added with the flour and away from the other ingredients? Hopefully we can get to the bottom of it!
Hi, Javier.
Thank you for sharing this recipe. I’ve tried baking it and it’s so delicious.. Will continue to try other recipes as well. Hope to see more bread recipe using bread machine.
Hi 🙂 Thanks for dropping by and I am so glad to hear that! Been saving up to buy a bread machine and I hope to buy one soon!
Hi, Javier, I’ve just done this chocolate chips loaf. The texture is soft and fluffy. The taste is so chocolatey, as u eat the bread …. and the chips melt …. So delish.
Hey Judy, thank you for dropping by my blog and giving my recipe a go, I am so happy to hear that you like it and you’re making me hungry :p
Regarding the posting of photos, currently my blog does not have this function. However, should you share it on social media platforms like Instagram, I tend to re-story these bakes to share with other fellow bakers 🙂
Hi Javier. Would like to clarify with u abt the milk. Do you mean 1/2 cup water + 1 tablespoon milk powder?
Hey Irene, thank you for dropping by my blog and for the clarification! For this particular recipe because I am not using milk powder, I just used milk directly :-)! Hope that helps
hi Javier! I just want to say that you saved my new bread maker! 😀 I used your recipe as my 3rd attempt to make a loaf, and I said if I don’t get it right, I’m throwing my bread maker! haha 😀
thanks for your recipe, this is my first successful bread using my bread maker! will try your other recipes! 🙂
Thank you so much for dropping by my blog and for the kind words of encouragement Ana 😀 I am so so happy to hear that!
I hope to come up with more bread maker recipes soon to come :)!
Hi, how do you prevent the chocolate chips from melting into the bread and still maintain the chocolate chip? I used the Panasonic bread machine and put in the chocolate chip at feeding stage in the feeding tray.
Hey have replied Elaine separately but decided to reply here too for everyone’s benefit because this is a really good question! To minimize the melting of chocolates and ensuring it shows up in the end product here are some tips:
(1) Try to use low fluidity chocolate chips and not couverture etc. This minimizes their chance of melting
(2) Try to add the chocolate chips as late as possible, and worse case scenario will be to manually knead it in near the end right before the proofing stage
(3) Also, try to use dark chocolate chips, or those that are bigger in sized to minimize melting too!
Hope these help :-)!
Hi Javier,
Thank you for putting so much details into your recipe, helping lots of baking newbies like me! I tried your hokkaido milk loaf and it turns out really gd tasting! I don’t have much luck previously. Day one ,the bread is always fine, v soft. However day 2, its so rough that my kids don’t like it. My hokkaido one is just day one so i shall see tomorrow how is it. Btw, do u bring it out to shape when using breadmaker, during the second beep?
Hey Verlois! I am so happy to hear that and thank you for droppign by and trying out my recipe!
For the shaping, I always shape at the second beep and if I do that, usually I might just let it rise on its own outside and complete the baking in the oven at 180 degrees C approx 20 – 25 minutes or golden brown, hope that helps 🙂 Though for patterns such as marbling etc, no harm returning it back into the breadmaker!
The hokkaido loaf should stay soft a few days, I hope it retains the same softness for you!
I used 1 cup of chocolate chips and the loaf was only half way up my bread pan. Very disappointed.
Hey Jolee! Thank you for reaching out!
Actually, its not because the bread didn’t rise. Instead, it depends very much on the chocolate chips used. I think I have written in the write-up too. If you use too much chocolate chips, it can ccause the berad to sink when its too dense. However, as different chocolate chips have different density, there’s a range of chocolate chips to be used instead. In this case, I would recommend using 1/2 Cup of chocolate chips instead 😀
Hope that helps and thank you for your feedback 🙂
Just made this in my Panasonic SD-P104 bread maker and it turned out amazing. Scaled down to 2/3 of the recipe to cater to the tiny bread tin 🙂
Hey QingWan! I am so happy to hear that and thank you for dropping by and trying out my recipe! Your review means a lot to me 🙂
Hi. Can I use brown sugar
Hey Josefa! You can but I would recommend it as a substitute for at most 30% of the recipe here 😀
Tried this today, but it was so crumbly and crunchy…more like a cake/biscuit…why why why 🙁 Using Russel Taylor breadmaker, used the “Sweet” programme.
Hey Shelley! Thanks for dropping by and giving a try at my recipe! Apologies for the late reply but here’s a few ways:
The cake/biscuit and crunchy texture arise from:
(1) The high sugar content in this recipe (And not all breadmakers knead / cook the same way)
(2) The chocolate melting into the bread, resulting in an even higher amount of sugar. This varies from chocolate to chocolate!
To aid you, I believe these should work:
(1) Reduce the amount of sugar by 15-20g more,
(2) Try adding less chocolate, about 75 – 100g for a start! Either that or try a different type of chocolate that tends to melt less, however, I believe putting in less should be a good start!
Hope that helps and these are very good questions! Also Hope that the “Sweet” programme bakes for approx 2h 45 mins at least!
Javier, I tried this chocolate bread and it turned out too good to be true. Bread was dense with slightly crunchy crust it almost tastes like delicious brownies. Love this so much! Gone in less than 24 hours. Have tried 3 out of 4 bread maker recipes, coffee next! Looking fwd to more bread maker recipes Javier, thanks again for this great blog
Hey Jean! I am so so happy to hear that and thank you so much for your faith in my recipe!
I really hope to get my breadmaker up and going again, trying to find a repair center for it! Thank you so much for your kind support too and keeping my bakes alive 🙂
Hi Javier! Thanks for the recipe! How ever I’m having issues. The chip keeps melting and blending into dough instead of remaining as a chip. Any idea of how to overcome this? I’m using Hershey choco chips.. Bread machine is panasonic sd-p104.. Help would be appreciated!
Hey Simon, thank you for trying your hand out at my recipe! I do believe some chocolate chips are more prone to melting and depending on which stage it was added.
Here are the likely scenarios I suspect why it could melt:
(1) It was added too early
(2) It is too dark (for me I noticed that 30 – 50% chocolate chips are less likely to melt)
Hopefully that helps and do let me know the details such as the time which the choc chips were added. Would be glad too if anyone could join in and give their opinions on this matter!
Hi Javier, may I use chocolate rice instead of chocolate chips? And do you use sweetened or unsweetened cocoa powder? Thank you. I have tried 2 out of your 4 bread maker recipes, my family love them! This will be my 3rd 🙂 Thanks for the recipe
I am really happy and heartened to hear that! I wish to develop more breadmaker recipes but I hope I will be able to get it up and working!
It is possible to use chocolate rice but be careful as it could melt more easily than the chips and might have completely melted into the bread at the end! I used unsweetened cocoa powder. I hope you will like this as much, if not more 😀
Thank you. Javier for sharing. Baked this last night, was my 1st time using the Bread Function on my KW 250. I missed adding the chocolate chips because after 1 hr it seemed the kneading stopped & into proofing? Can I add the chocolate chips together with all the ingredients & will the chips be mashed & cant see the chips when loaf finish baking🤣have a blessed day
Hey Jen 😀 I wouldn’t suggest it because the bread maker seems very “violent” with its spinning (lack of a better word here). The other time I did, my chocolate chips became chocolate bits! However, you could still try but be careful that the chocolate might might into the loaf. I relate to you in having the same problem as well, esp since the fillings are often time added separately!
Hi there Javier. Thanks for the recipe. I am going to try it today and substitute the chocolate chips with fresh cherries instead. What do you think? 🙂
Hey Ayal! Thank you for dropping by my blog! That should definitely work. I hope the cherries don’t burst midway though!!
Hi again Javier. I made the bread. It turned out very tasty. I added 100 grams of pitted cherries and instead of 150 grams of chocolate chips I added 50 grams. I noticed I needed to add more flour as my bread machine at minimum is 750 grams of bread up to 1.250 Kg. What would you recommend changing to make the bread fit for 750 grams? Thank you! 🙂
Hey Ayal! The recipe is actually made for 750g as I used 750g for mine 😀 However, if it looks too small its likely that the bread might have collapsed a little as its really soft and sometimes if the filling is too heavy it can collapse! Nonetheless, the collapse shouldnt change the texture too much!
Hi Javier, thank you for sharing your recipe. I wonder if we can substitute the butter with oil?
Hey Eunice! Thank you for the kind appreciation and for dropping by 😀
Yes it is possible to substitute butter with oil! Usually for substitution, I will suggest half-and-half first. Butter has nice flavour but creates a denser finish based on my experience. But a half-and-half substitute allows both flavour and texture to be achieved if you happen to have both on hand 😀 Otherwise, just either butter or oil will do just fine! Hope that helps 🙂
Hi Javier!
If i am using the french bread setting on my mayer breadmachine, it will take a total of 3hr 50mins. But yours is only 1hr 40mins?
Hey Rosniati! Thank you for pointing that out, you are right about the 3h 50 minutes. I copied the recipe template for an older recipe to put in the details for this but forgot to change the timing!
Hi, just saw your recipe. My bread machine for French bread takes 6 hours!!!
Oh dear! What brand is that? It might be wiser in this case to go with either the soft bread or quick bread function!
Hi, I tried your recipe. The bread turn out soft, fluffy and rich of chocolate. Love it. I used 1 tsp of yeast only. Thanks a lot for the recipe.
Hey May, thank you for dropping by and I am so glad to hear that you like the recipe!! I always usue more yeast because I am afraid I cant get the rise I want and I am glad to hear 1 tsp still works! Thank you for the kind appreciation too 😀
Yeast should be 1 teaspoon instead of 1 tablespoon?
Hello Adeline, thanks for dropping by!
To be accurate, its actually 2.5 teaspoons. I use about 7g, but 1 tablespoon is about 8g. I do understand some recipes use 3-4g yeast for breadmakers, but for my own experimentation, I find 7g / 2.5 teaspoons to give the best outcome for me (which is soft and fluffy!). Hope that helps 🙂
Hello there! Stumbled upon this recipe and I’m gonna try it out, but to be curious, why the French bread setting instead of a regular basic white bread setting? Would it make a lot of difference?
Hey Gerald! Apologies for the late reply and nice to see you here!
I find the French bread function to have a longer proofing time before the actual cooking to give a softer and less dense loaf as compared to the basic setting! Hope that helps 🙂
Trying out your recipe tonight, wish me luck!!
Wishing you all the best and hoping that you will like the bread flavours as much as I do :D!
Hi Javier! I followed your recipe and it was the best bread i ever made with my bread maker! The bread was soft and fluffy! Thanks a lot for sharing your recipe!
Hey ShiLin, thank you for leaving a comment and for your kind encouragement for me to continue posting my recipes! Am so glad that it worked out for you and that you like it!!
Hi Javier!
Love your blog and all your bakes!
Just wondering, which make is your bread maker?
I got the panasonic one and everytime I invert the bread out…the paddle leaves a dent in the bread…how come yours is sooo square and complete? no holes where the paddle is leh?
Thanks!
Hey Alice 😀 thanks for leaving a comment and the kind praise!
Usually when I take out to shape, I realize that there won’t be mixing done by the bread mixer anymore. So i just remove the paddle and then you will get a nice loaf with flat edges all around!
Followed your recipe
Bread tastes so good but it’s rather dry
What’s your advice?
Hey Hedy! I think it depends on the brand of breadmaker used but for your case, I would suggest either adding less flour / cocoa powder (which can absorb a lot of water), or add slightly more milk say about 20-30g.
Its quite easy for breadmaker machines to absorb too much moisture in the making. May I ask what’s the cooking time for your breadmaker? (Mine is 2H 45mins!).
Thank you for using my recipe by the way! 🙂