Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

What it is about chocolate chips..just the mere mention of their name floods my brain with good memories and happy times. They’re so versatile these little morsels, and I love to ponder their endless possibilities. I marvel how their presence enhances cookies, ice cream, cakes, and muffins. It seems that whenever I bake these days, I try to figure out ways to add chocolate chips to it. Why, because I am a believer that when the road of life gets bumpy, chocolate chips will somehow smooth things out. Well, at least for me they do.

Anyway, when I was a kid my mother would go once a week to Greenberg’s Bakery on Haverford Avenue in the Philadelphia area. She would come home with a variety of freshly baked goods in pink boxes neatly tied with baker’s twine by the elderly Russian ladies that worked in the bakery. My favorite was the Chocolate Chip Loaf Cake that never lasted more than a day or two between my brothers and I.

So, today I pay homage to the humble chocolate chip and Greenberg’s Bakery with this version of the Chocolate Chip Loaf Cake.

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

Chocolate Chip Loaf Cake

From Entenmann’s

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...and uses lots of eggs! …and uses lots of eggs!

58 thoughts on “Chocolate Chip Loaf Cake

  1. gosh, this is the first time I visit your blog and I follow it immediately after seeing your chocolate chip loaf cake’s pictures, they’re absolutely beautiful, the cake looks so fluffy and soft, and I love chocolate chips in baked goods ^^

  2. This looks like a delicious recipe, I am a huge fan of chocolate, it is a necessary element in my life. That being said, I probably wouldn’t use chocolate chips myself. I have found that chocolate chips can change the flavour as they seem to have a coating that alters the natural deliciousness of the chocolate. Whenever I make something that calls for chocolate chips I substitute blocks of Bakers Chocolae (Semi-sweet) and I hammer it into little pieces. Although this can be painfully loud and somewhat jarring process, I find it makes all the difference.
    Thanks for the great recipe, I will have to try this, only with my version of chocolate chips… AKA Chocolate Chunk

  3. I absolutely love chocolate chip loaf cake so this is a thumbs up in my book! Actually come to think of it, I love all things with chocolate chips! Thanks for sharing Sheryl. 🙂 Love your photos btw.

  4. Mama, chocolate makes my world go round so I was nodding along enthusiastically as I was reading this post. Oooooh boy does your loaf look amazingly enticing. I wish I had a thick slab right now, full of melted, oozing chocolate chips.

  5. I loved everything about this post.. the recipe, the story behind it.. I can just picture those little twine wrapped boxes. I think I love loaves because they have such a great crusting topping that isn’t damped by frosting or glaze. I love the chips in yours.. this looks excellent. Your food photography is outstanding! xx

  6. This is like one big moist chocolate chip muffin! The crusty brown outside with the fluffy crumb inside looks great. I am always looking for loaf recipes that are more moist so that they will remain fresh for 3 or 4 days. I’ll give this a try. Thanks!

  7. Thanks for visiting my blog. Your recipes look amazing and your photos are gorgeous! I’m terrible about remembering to take a photo of things I bake/cook. I need to try and do better.

  8. Sheryl, such fun memories of Mom bringing home the carefully tied boxes from the bakery. for me, the mere mention of chocolate chips induces an endorphin rush of sorts. Bring on the bumpy road, I say. After noshing on a few slices of this lush cake, I’ll be ready for whatever life brings!

  9. Ah, this looks so good. I love the photos. I have everything I need to make this loaf right now – I just started counting calories to drop some pounds, and you’re killing me. I still have a feeling I’m going to spend 1/2 an hour on your site anyway! 🙂

  10. These are what I’ve been looking for for end of the year teachers gifts. Thanks for posting them!! I have 5×3 inch pans and am hoping to use those. Would that work? Should I make changes to the baking time and how many could I bake at once?

    1. You absolutely have to make a change to the baking time as there is considerably less batter in the pans. Check the smaller cakes with a toothpick inserted in the center, and when the edges become golden then they’re done. Maybe bake one as a test and see how long it takes. All ovens are different so I can’t tell you how long exactly. I don’t know the size of your oven, but bake as many as you can fit more centered in the oven so they evenly bake.

  11. My daughter has been asking me to make a chocolate chip loaf as she is not a fan of banana bread, so I made this today! Easy and excellent, thanks for sharing!

  12. Can I make this with less than 8 eggs? I’m dying to make it, but we’re short a few eggs — and we’re quite far from a grocery store! Thanks!

    1. Well, the only answer that I can give you is that I have never made it with less eggs, so I cannot tell you how the cake will come out. You could try it, but I cannot guarantee the end result. Wish I could be more helpful.

  13. Made this today for my son’s 7th grade bake sale at school tomorrow. For some reason, he got in his head that he really wanted to bring chocolate chip bread, and that’s what he told his teacher I’d make – even though I’ve never made chocolate chip bread in my life. I happened upon your recipe after doing an on-line search and it sounded easy enough, so today my 3-year-old and I whipped it up. I overcooked it a bit (apparently a moist crumb is wetter than I was thinking), but it still tastes out of this world, just a little crispier than I would like around the edges. We like it so much that I’m planning to make a second two loaves for our church’s coffee hour on Sunday. Thank you for sharing your recipe!

  14. How do you store them? Do you saran wrap them, tin foil or zip lock bag them?
    Also what is the best way for freezing them?
    I did 8×8 loaf pans.I haven’t tried them yet as they are cooling.

    1. Peggy, I double wrap cakes in plastic wrap, then wrap again in foil. If I’m not going to use the entire loaf cake at once, I will slice it before I freeze it so I can pull out a slice or two. I hope that helps!

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