Super Moist Gluten-Free Chocolate Chip Bread With Yogurt

Everyone knows that gluten-free baking can be really really great, or really really...not great. After a few trial and error recipes, I found the absolute best recipe on the Internet for a moist, gluten-free loaf, thanks to the talented blogger who runs Gluten-Free on a Shoestring. This moist, fluffy, and simple gluten-free chocolate chip bread is sure to win over anyone's hearts - especially your own.

Gluten-Free Chocolate Chip Quick Bread

• Prep Time:10 mins
• Cook Time:45 mins
• Total Time:55 mins
• Servings:10
• Easy

Ingredients

• 1 3/4 cups all purpose gluten-free flour
• 6 tablespoons cornstarch
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup white sugar
• 6 tablespoons butter softened
• 1 cup plain yogurt
• 2 eggs
• 1/2 cup mini chocolate chips

• Step 1

  Preheat oven to 350° F and grease a 9 by 5" loaf pan.

  

• Step 2

  In a large bowl, add flour, salt, sugar, baking soda, and cornstarch until thoroughly mixed.

  

• Step 3

  Create a well in the center of the dry ingredients.
  Spoon Tip: Use the bottom of a measuring cup!

  

• Step 4

  To the dry ingredients, add the two eggs, cup of yogurt, and softened butter.

  

• Step 5

  Mix both wet and dry ingredients on medium speed using a stand mixer (or hand mixer) until fully mixed. The batter will be thick.

  

• Step 6

  Fold in the chocolate chips.

  

• Step 7

  Pour into pan and bake for 30 minutes, then turn the oven down to 325°, and bake for another 15-20 minutes until a knife comes out clean and the top is golden brown.

  

• Step 8

  Remove from oven and let cool for 15 minutes in pan, then enjoy as a dessert, snack, or even breakfast (not judging).